19 February, 2020
“Pink” Velvet Cupcakes
Red velvet is a flavor that walks the line between chocolate and vanilla, but which dives head-first into the decadence of a flourless chocolate cake. A little often goes a long way, and to balance out the richness, they’re often paired with a cream cheese frosting. It’s a match made in culinary heaven, but if you’re watching your weight or not a huge fan of exceedingly indulgent confections, red velvet probably isn’t your cuppa…
…Unless it could be.
I, with my Nana’s notorious sweet tooth, married into a family that deliberately doesn’t save room for dessert. As a result, I’ve made it my mission to create sweets that appeal to them while still satisfying my therapy-worthy addiction to sugar. In this case, I wanted to make cupcakes for the Superbowl. The colors of both teams were some variation of red and yellow, so I decided to make red velvet cupcakes and yellow frosting (realizing later that yellow cake and red frosting probably would have been easier, but whatever).
These cupcakes have less sugar and less fat than traditional red velvet. Because of those changes, they’re obviously not as sweet, but they’re also a bit denser and less likely to fill your dessert meter for the week after one cupcake. To balance out my changes to the batter, I also paired them with a simple buttercream frosting. I’ll post that next week.
1 1/3 cups Flour
2 tbsp Cocoa powder
1/2 tsp Baking soda
1/4 cup Butter, softened
3/4 cup Sugar
1/4 cup Canola oil
1 tbsp Red food coloring
1 tsp Vanilla extract
1 tsp Apple cider vinegar
2/3 cup Milk
Preheat your oven to 350 degrees F and line a cupcake sheet with 16 liners. Spray the liners with nonstick baking spray for an easy release when it’s time to eat, and set the pans aside.
Sift your flour, cocoa powder, baking soda, and salt into a large bowl and set that aside. In your primary mixing bowl, cream together the butter and sugar. Once the butter and sugar are light and fluffy, add in your egg and vanilla.
Gradually add in your food coloring. If you’re using traditional liquid food coloring, it’ll take more dye than if you were to use gel food coloring. Start with about a teaspoon and work your way up to a hue you like, and remember that adding the chocolate from the flour mix will make everything darker. Once you have a color you’re happy with, add in the vinegar.
Alternate cutting in your dry mix and your milk and stir until everything is just evenly combined. Don’t overwork the batter. Spoon it into the cupcake wells so they are halfway full. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely and move them to a dish before frosting.