In years to come, a variety of different variations of the cake were published in cookbooks and sold in restaurants and bakeries across the country. Duncan Hines even put Red Velvet into a box. And so, I encourage you, at least once or twice this year, to put aside your fears about Red Food Dye and make this delicious cake. Perhaps next fall, when beets are in season, I'll try to make the cake the good old-fashioned way...and I won't have to justify at all!
1 1/2 cups of sugar
1/2 cup of butter (room temperature)
2 1/3 cups of Cake Flour (King Arthur has a great version that is unbleached)
2 TBSP cocoa powder (Dutch processed if possible)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup of buttermilk
1 1/2 TBSP red food coloring
1 tsp vanilla
1 tsp white vinegar
1. In a large bowl, cream together your sugar and butter until light and fluffy.
2. Add the eggs, one at a time, beating well after each addition.
3. In a medium bowl, sift or whisk together your flour, cocoa powder, soda, baking powder and salt.
4. Add buttermilk, food coloring, vanilla and vinegar to your butter mixture and beat until combined. Gradually add flour mixture to wet mixture, stirring well after each addition.
5. Using an ice-cream scooper, equally distribute batter into cupcake papers, filling 1/2 to 2/3 full. Bake in a preheated 350 degree oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
1 8 oz package of cream cheese (room temperature)
1/2 stick of butter (room temperature)
1 tsp vanilla extract
2-3 cups of powdered sugar.
1. In a bowl, cream together the butter and the cream cheese for about three minutes.
2. Add vanilla extract and mix. Add the powdered sugar and taste frequently (isn't that great!) until your frosting has reached your desired sweetness. Spread or pipe over cooled cupcakes.