Whilst many believe the reddish tinge comes from the reaction between the cocoa powder and the baking soda, this is not the case. Instead, the colour comes from a much more obvious source- the red food colouring.
I decided that I wanted to tackle this recipe once again, as the last time I did, there were foreign crunchy bits inside my mixture. Not very pleasant at all!
Because of my love for all things pink, I chose to use pink colouring instead of red, curious to see the result. If I am being completely honest with you, the result was no different to my red velvet cake. But I just love the thought of making pink cake! Silly, I know!
I researched a wide variety of recipes on the internet and in my cook books, and settled on a basic one found on taste.com.
Red (pink) Velvet Cupcakes (Taken from taste.com.au)
© 300g (2 cups) plain flour
© 30g (1/4 cup) cocoa powder
© 1 tsp bicarbonate of soda
© 315g (1 1/2 cups) caster sugar
© 250ml (1 cup) buttermilk
© 200g unsalted butter, melted
© 2 eggs, lightly whisked
© 1 tbs white vinegar
© 1 tsp vanilla extract
© 1-2 tsp red food colouring (I chose pink instead)
1. Preheat oven to 170°C.
2. When I make cupcakes, I love to use the free-standing cupcake patty pans (See them below). They only require about a table spoon of mixture in each, making your cupcakes go a lot further! Also, you can bake as many as you want at a time, rather than being restricted by using a patty tin.
3. Sift the flour, cocoa powder and bicarb soda into a bowl. Stir through the sugar
Now if anyone knows me, they would know that I am a lazy baker. I don't sift and I don't measure accurately. Whilst this normally works just fine for me, I have found with red (pink) velvet cakes, the dry ingredients do need sifting, otherwise the mixture becomes lumpy. Trust me, I learnt the hard way!
4. After this, add the buttermilk, butter, eggs, vinegar and vanilla into a bowl, and mix (I used my Kitchen Aid).
5. Add the dry ingredients into your milk mixture, and mix until combined. Add in your food colouring. Don't be scared to be generous! The more colour the merrier I say!
7. Cool on a wire rack.
Cream cheese frosting
© 2 x 250g pkts cream cheese, at room temperature
© 300g (2 cups) pure icing sugar
© 120g butter, extra, at room temperature
© 1 tsp vanilla essence, extra
Mix your ingredients together, ensuring the mixture is smooth and lump free.
TPB TIP: Ensure that your butter is softened - not melted, but not hard either. This guarantees that your icing will not have yucky lumps of butter in it, but will also be firm enough to set.