But exactly where red velvet cake comes from is a little murky.ĭuring World War II, home bakers sometimes added beet juice (or even whole beets) to their cakes to enhance the color and add bulk to their meager ingredients-it’s possible that red velvet cake came about that way. “Velvet” cakes are so known because of their soft, velvety texture they’ve been staples in American kitchens since the 19th century. (See the notes in the recipe card below.) History of red velvet cake Can I make red velvet cupcakes without buttermilk?Ībsolutely! Just substitute an equal amount of whole milk mixed with a 1/2 teaspoon of lemon juice or white vinegar. You can store them in the fridge, covered, for up to 2 days or in the freezer, tightly wrapped, for up to 2 months. YUM! How to store red velvet cheesecake cupcakesīecause both the filling and frosting contain cream cheese, you’ll need to refrigerate these cupcakes. You could also dip your cupcakes in chocolate ganache rather than frosting them with cream cheese frosting-or dip them, refrigerate to set the ganache, then top the ganache with frosting. I used this large round tip and red nonpareils to decorate but green sprinkles would be fun if you’re making these for Christmas and you can always find fun sprinkle mixes around Valentines Day.Ĭhocolate curls or mini chocolate chips would be other adorable decorations. Once your cupcakes are cool, frost and decorate as desired. Beat together room temperature butter and cream cheese until smooth.You’ll need 2 1/2 teaspoons, which is a little less than half an ounce. Most grocery stores carry red food coloring in its own box so you don’t have to buy four colors and just use one. It’s easier to measure liquid and it does the job just fine, especially with the addition of cocoa powder. Normally I recommend using gel food coloring but I recommend liquid food coloring in these red velvet cheesecake cupcakes. You can omit the cocoa powder if you prefer. That’s because I use a little bit of cocoa powder in the cupcake batter to deepen the color without using quite as much food coloring. You’ll see in the pics that the batter is brown after the dry ingredients are added. Top the filling with 2 more tablespoons of batter.Once your batter is done, fill muffin cups with about 2 tablespoons of red velvet batter.Beat together sugar, oil, eggs, and a few other ingredientsīaker’s tip: If you don’t have buttermilk and don’t want to buy a carton just for this recipe, you can substitute whole milk mixed with a half-teaspoon of lemon juice or white vinegar.
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