If you followed our adventures here at The Foodies’ Kitchen, you know this is not my first rodeo making Red Velvet Cupcakes. It was June 2010 when I posted a recipe for Pink Velvet Cupcakes, and even though they tasted great, it was not the result I wanted. I wanted something bight red like this. So, after a few test recipes I found one that was both flavorful and bright Red. One problem: the only food coloring I could get my hands on in February was a local brand. I searched high and low for the infamous food coloring powder with no success. So, here I was and made these beauties. This food coloring is more pink than red, so they turned out bright Fuchsia. And they look gorgeous!
Angie Dudley (better known as Bakerella) is the mastermind behind this recipe, and from now on it will be my go-to recipe for Velvet cupcakes, specially since it asks for all-purpose flour instead of cake flour. All around, no matter what color you decide to use, these cupcakes turn out delicious. The frosting is sweet, so if you want to cut on confectioners sugar, I’d add a bit more of cream cheese (an ounce or two should do it). I do recommend preparing these cupcakes the day you’ll be serving them as the frosting has cream cheese in it.
One last note, I found the Black and White Damask Cupcake Liners at Blossom Cakes in Guatemala City, but if you’re in the US you can get them from Bake it Pretty. About 50 cupcake liners for $3.50 – that’s a bargain!
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