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Red velvet cake is an indulgent classic. Flavor-wise, it's a light chocolate cake with a vibrant red hue and signature cream cheese frosting, which gives a slightly tangy flavor.
Originally, the red hue was created when unprocessed cocoa was mixed with vinegar and buttermilk. Today's processing prevents the color from changing. So, you will need red food coloring and a whole LOT of it! Even with gel food coloring, I still used almost an entire tube of color. And unfortunately, plant-based color just doesn't work quite as well. You could try some beet juice or beet powder. Also, keep in mind, the color will lighten a bit as it bakes.
So, while I don't love consuming a lot of food coloring, once in awhile- just go for it! But, definitely not something to bake every week.
The exact origins of red velvet cake is slightly unknown. The Waldorf Astoria, a New York hotel, was famous for their red velvet cake; however, it is also often considered a Southern dessert. Vintage recipes feature vinegar + buttermilk, which would pull out a red hue from unprocessed cocoa powder. Today's processed cocoa is less acidic, which is why red food coloring is most often used to create that signature hue. During World War II, beet juice was often used, which also made the cake softer. Today, red foods and drinks are often consumed during Juneteenth, as the color symbolizes the fight against slavery.
Most icing recipes would use double the amount of powdered sugar, but I wanted to create a luscious cream cheese frosting that was sweet, but not too sweet! Mission accomplished!
16 oz. cream cheese
1 stick of butter
2 tsp. vanilla
2 c. powdered sugar
In a large mixing bowl, beat all ingredients until smooth. Use a piping bag with a tip or a knife to frost cooled cupcakes.
Red velvet cake is a mild chocolate cake- think of a light chocolate flavor. It is well known for its signature red hue and a luscious cream cheese frosting. Today, the red color is most often created with food coloring.
It's best to use natural cocoa powder, not Dutch-processed. It contains more acidity, which will help to leaven the cake and provide a more tender crumb. Also, stay away from dark cocoa powder as that will make a vibrant red color even harder to achieve.
Unfrosted cupcakes will freeze well for up to 3 months. Store leftover cupcakes in the fridge for 4-5 days.
These fluffy and moist gluten free red velvet cupcakes with a cream cheese frosting create a luscious dessert everyone will love!
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