more cupcakes!
November 2, 2006Kapi and I have a photo shoot (photo shoot!?!?) planned for the weekend after next. But before that, I just had to scratch the baking itch (sorry moo!) and whipped up a bactch of red velvet cupcakes.
Red velvet cake originate from the American South, according to my research on the internet. It's actually an ordinary cocoa-flavored cake made more interesting because it's colored red. The white frosting (usually cream cheese frosting or vanilla buttercream frosting) serves to emphasize the redness of the cake.
Why is the cake red in the first place? Legend has it that during the Great Depression, the quality of the cocoa powder available in the Southern states of the US was so bad that it would react with baking soda and turn red after baking.
Whether or not the story is true, I felt the redness of the icing would suit the current All Souls' Day-feeling in the air, because it just looks bloody. (In fact, the first time I baked this several months ago, all the tasters told me to call them blood cupcakes instead 
)
So here they are:
Some geeky baking notes: After searching for several different red velvet cupcake recipes, I settled for one from the Food Network, which uses baking soda and vinegar as leavening agents (instead of the usual combination of baking soda and baking powder). This resulted in a very very fine crumb, much finer than the usual sponge-type cake that I bake. It's quite velvety in the mouth, too.
For those interested in buying, these cost roughly PhP 32 per piece. Minimum order is 1 dozen. Just text me or comment if you're interested in ordering.
Previous Comments
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Posted by Office 2010 at December 12, 2011, 2:55 pm
Let me just say: I hate your blog; it makes me crave for those unhealthy goodies!!! Grrrr!!! Heheh… Other than that, they look delicious!
Yuuuummmm
Posted by joyG at November 4, 2006, 6:38 pm