Red Velvet Cake is a show stopper of a dessert. Its shock of bright red color offers a dramatic presentation. I thought I would share my favorite Red Velvet Cupcake just in time to rock your dessert table this Memorial Day Weekend. This cupcake deserves to be dolled up for the event with a slather of my favorite Cream Cheese Frosting and garnished with colorful blueberries and raspberries. Perfect and festive for your Memorial Day BBQ!
While I’ve read that famed foodies Irma S. Rombauer and James Beard basically rolled their eyes at Red Velvet Cake, you would never know by its insane popularity on American dessert menus. Have you noticed it’s in every bakery and on every dessert menu?
This cake was traditionally known as a Southern cake but crossed over and soon captured the hearts of the north. It came into mainstream view when audiences glimpsed it as the groom’s cake in the 1989 movie Steel Magnolias and became even more popular when Magnolia Bakery opened its doors in New York City in 1996.
Fun fact: the cake is red because a guy from Texas wanted to sell more food dye. In 1938, congress passed the Food, Drug, and Cosmetic Act which changed the regulations for food dye. John Adams owned Adams’ Extracts which was one of the first companies to sell red food dye. Adams figured he could make a lot of money if he could get bakers to use his dyes in their goods. He merchandised his food dyes in the grocery stores with tear off recipe cards featuring his wife’s Red Velvet Cake.
I couldn’t resist.
Red Velvet Cupcakes are delicious. They have a slight hint of cocoa and a subtle tang from the buttermilk. They are an eye catching treat and the hit of every dessert table. Have fun making them and get creative with the toppings.
Enjoy!
- 1 cup plus 2 Tablespoons all purpose flour
- 2 teaspoons unsweetened cocoa powder
- ½ teaspoon salt
- 1 egg, room temperature
- 2 ounces butter, room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- ½ cup buttermilk
- ½ teaspoon baking soda
- ½ teaspoon white vinegar
- Preheat oven to 350 degrees and line muffin tin with paper liners.
- In a medium bowl, mix together flour, cocoa powder, and salt. Sift ingredients and set aside.
- Cream butter and sugar about 3 minutes.
- Add egg and vanilla.
- Mix in food coloring.
- Add in half flour mixture and half buttermilk. Scrape down sides.
- Add in other half of four and other half of buttermilk. Scrape down sides.
- Add baking soda and vinegar and mix until just combined.
- Fill cupcake liners about ⅔ full.
- Bake about 15 minutes,or until toothpick comes out clean.
- When cool enough to handle, gently remove cupcakes from pan and let cool.
- Frost with Cream Cheese Frosting.
- Garnish with berries or sprinkles.