Better Red Than Dead……

Red. It is my favourite colour.   I’ve always loved red, especially red shoes.   I went to college at the University of Oklahoma, “Go Big Red”, and really wanted a red Kitchen Aid mixer but admitted it didn’t go in my kitchen.   But red food? I don’t eat red meat but do love strawberries.   Twizzlers are also a particular weakness.

What is the current most popular cupcake flavour? It’s not the humble vanilla or even the classic chocolate cupcake.   Nope, it’s red velvet!  

This smooth and yummy cupcake is hard to describe……I looks fun because it is deep red and it has a chocolate essence but is not as overpowering as a full blown chocolate cupcake.   Traditionally, the red velvet cupcake derived it’s deep red colour from beetroot juice.   I know that beetroot is a staple of Aussie culture and cuisine, but I just ain’t feelin’ it!   In addition, you’d struggle to find anyone that actually makes red velvet using beetroot any more.   A good ol’ dose of red food colouring will do just nicely, thank you very much.

Three times in 2 weeks I’ve had a request for red velvet so, the tribe has spoken for red velvet cupcakes.   After you taste this moist and delicious cupcake de rigueur (fancy!),  I’m sure you’ll agree it’s better to be Red than Dead (Go Sooners!)

I apologise  for the lack of photos as I’m not sure what happened to them!
Classic Red Velvet – (makes 1 x 20cm cake or 12 large/15 small cupcakes)
1 & 1/3 cups all purpose flour (or gluten free with ½ tsp xanthan added)
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
1 cup sugar (or sugar baking substitute like Natvia)
¼ cup butter or margarine
1 egg
1 tsp vanilla extract
2 Tbls unsweetened cocoa powder (sifted)
1 tsp red food colouring (or ½ tsp red gel food colouring)
1 cup vanilla yogurt

Preheat oven to 180 or 160 fan forced and line muffin trays with papers.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla. Sift in the cocoa powder and add the red food colouring. Stir with a wooden spoon until well combined.

Turn the mixer back on low and add one third of the flour and then half of the yogurt, followed by a third flour, the remainder of the yogurt, and finally the last of the flour. Mix on low until dry ingredients are fully combined.

Divide batter into baking cases (1/4 cup scoop works a treat). Bake for 18-21 minutes or until skewer comes out clean (longer for a 9 inch round). Cool the cupcakes on a wire rack completely before frosting.

Vanilla Cream Cheese Frosting
1 x 220g block of cream cheese at room temperature
½ cup butter or margarine at room temperature
1 & ½ tsp vanilla extract
2 Tbsp milk
3-4 cups icing sugar (not mixture) sifted

In a large bowl, beat all the ingredients except the icing sugar.   Gradually add the sugar until the icing reaches the desired consistency.   Spread or pipe onto cooled cupcakes.

Better Red Than Dead……
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Recipe type: Cupcakes
Author:
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • [b]Classic Red Velvet – (makes 1 x 20cm cake or 12 large/15 small cupcakes)[/b]
  • 1 & ⅓ cups all purpose flour (or gluten free with ½ tsp xanthan added)
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup sugar (or sugar baking substitute like Natvia)
  • ¼ cup butter or margarine
  • 1 egg
  • 1 tsp vanilla extract
  • 2 Tbls unsweetened cocoa powder (sifted)
  • 1 tsp red food colouring (or ½ tsp red gel food colouring)
  • 1 cup vanilla yogurt
  • [b]
  • Vanilla Cream Cheese Frosting[/b]
  • 1 x 220g block of cream cheese at room temperature
  • ½ cup butter or margarine at room temperature
  • 1 & ½ tsp vanilla extract
  • 2 Tbsp milk
  • 3-4 cups icing sugar (not mixture) sifted
Instructions
  1. [b]Cupcakes:[/b]
  2. Preheat oven to 180 or 160 fan forced and line muffin trays with papers.
  3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla. Sift in the cocoa powder and add the red food colouring. Stir with a wooden spoon until well combined.
  4. Turn the mixer back on low and add one third of the flour and then half of the yogurt, followed by a third flour, the remainder of the yogurt, and finally the last of the flour. Mix on low until dry ingredients are fully combined.
  5. Divide batter into baking cases (1/4 cup scoop works a treat). Bake for 18-21 minutes or until skewer comes out clean (longer for a 9 inch round). Cool the cupcakes on a wire rack completely before frosting.
  6. [b]
  7. Frosting[/b]
  8. In a large bowl, beat all the ingredients except the icing sugar. Gradually add the sugar until the icing reaches the desired consistency. Spread or pipe onto cooled cupcakes.

 

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Comments

  1. GK says:

    Dear SOS, is it only a myth that red food and drink tends to send one (particularly younger children) into a hyperactive state??
    GK

    • sweetsofstyle says:

      Gosh I’m not sure but I know that there are certain chemicals that react to everyone differently. Perhaps a little investigation is in order. If you are truly concerned, cake shops have food colouring gel which is more concentrated and requires less colouring but I’m not sure on the comparability of chemical input

  2. Alicia says:

    Great! Thanks Lisa – just what I was after :-)