The Not-So-Red Velvet Cupcakes

Honestly, i never had, tasted or bake Red Velvet Cupcakes before. I heard so much good thing about it. It's become quite a trend now kan. Kat sini mana la ada this kind of fancy cake. or maybe ada but tak sure sedap ke tak *sigh* So i decided to try baking one myself for Hari Raya Aidiladha. It turned out surprisingly delicious.

No question about it, this is the best light, fluffy, moist and velvety perfect cupcake. The taste is kinda hard to describe.It's like chocolate but it's not. There were just INCREDIBLE!

I found out that most red velvet recipes includes vinegar in the ingredients.Apparently, it is a tricks used to brings out the red in cocoa. Will try it next time. 

I don't have enough red food coloring so i just used whatever i have. Proof that red velvet doesn't need artificial coloring, and needn't taste bitter and twisted.  AND i don't have sour cream and i don't know where to get it one either. So i substitute with yogurt instead. And yet..still amazing.  Since i've never had Red Velvet anything before i made these so, i really had nothing to compare it to :).

Anyway, this recipe is taken  from here. But i slightly twisted a bit.
Fantastic recipe. Easy and turned out beautifully!

Makes 30 (1 cupcake) servings.

Prep Time: 20 minutes

Cook Time: 20 minutes

2 1/2 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

2 cups sugar

4 eggs

1 cup sour cream (i used yogurt)

1/2 cup milk

1 bottle (1 ounce) - (i don't have enough stock so i just used - 1/2 bottle red food colouring)

2 teaspoons Pure Vanilla Extract

Vanilla Cream Cheese Frosting (recipe follows) 

1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.

Vanilla Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners' sugar until smooth.
Highly recommend- add 2-3cups of Fresh Whipping Cream.

If you love red velvet, then you'll be head over heels for these! 

Give it a try and do let me know if any of you make them.

Enjoy Baking Everyone!