Red velvet cupcakes have made their appearance in Nola and Crumbs – the cupcake moguls of the Cairo dessert scene – but few people venture out into the world of red velvet and the secrets behind the red velvety color of the cake. The bakers of old would depend on a chemical reaction to create the red in red velvet – the combination of cocoa and vinegar would produce a reddish brown, perfected into red only by red velvet experts. Today we take the easier road, using a nice dose of red food coloring to make sure the color is just right. No matter which way you choose to take things, red velvet cake is not a mystery or a secret so take the challenge! Create your own and take it to the final Ramadan gathering this year!
½ cup butter
1 ½ cups white sugar
1 cup buttermilk (for that sour-y taste)
1 teaspoon vanilla extract
1 ½ teaspoons baking soda
1 tablespoon white vinegar
⅓ cup unsweetened cocoa powder
1 fluid ounce red food coloring
2 cups all purpose flour
1 teaspoon salt
1. Preheat oven to 175 degrees Celsius and line your cupcake tray with cupcake liners.
2. Combine flour, cocoa powder, and salt in a bowl on the side.
3. In a large bowl, beat sugar and butter till light and fluffy.
4. Add in eggs, buttermilk, vanilla and red food coloring.
5. Stir in baking soda and vinegar.
6. Stir flour/cocoa powder/salt mixture into the batter and make sure there are no lumps!
7. Pour batter into cupcake tin and bake in the oven for approximately 20 minutes.
8. Once cool, remove from pan and frost with a cream cheese frosting!