Red Velvet Cupcakes are generally adored by all but the thought of adding that much red food colouring (up to 2 tbsp!) makes me a little nervous. So, I went in search of a natural red food dye and did not come up with anything in my local city except beet root powder. The batter turned out a nice deep red color but once baked the cupcakes turned a light brown due to the reaction of the beet root while baking. So while you were eating them you were envisioning eating a chocolate cupcake and not a red velvet cupcake and it didn’t quite add up.
So, I decided to make them with red food colouring. (Adding 3 tbsp of cocoa powder helps darken the red without adding the usual amount of food dye.) I may make another attempt with the beet root powder or real beets down the road after some more research. It is not like I will be making these every week anyway so this will only be a very rare treat. This eggless recipe works great!
Red Velvet Cupcakes
- 2 cups flour
- 1 and 1/2 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 tbsp cocoa powder
Then mix together wet ingredients and add to dry and mix together really well with a stand or electric mixer.
- 3/4 cup canola oil
- 1/2 cup plain unsweetened yogurt
- 3/4 cup milk mixed with 3 tsp vinegar
- 1/4 cup water
- 2 tsp vanilla
Then add in red food colouring as desired and mix well. The food colouring you use, gel or liquid. varies in the amount required.
Bake 350 degrees F for approx 20 minutes in paper lined muffin tins. Makes 15.
Cream Cheese icing:
- 1 block cream cheese 250g
- 1/4 cup softened butter
- 3 and 1/2 cup icing sugar
- 1 tsp vanilla
- pinch salt
Cream together the cream cheese and the butter. Then add the vanilla, pinch of salt and the icing sugar. Beat until fluffy.