Thursday, January 10, 2013

Red Velvet Cupcakes (1st attempt)

RVC - most recipes use red colouring.
I decided to use beetroot and raspberries to get the colour.
Acidic ingredients play a part to stabilise the colour.
But many factors can cause the colour change!
I am no expert in chemistry, therefore I cannot explain further.


140g cake flour
1 and 1/2 tablespoons cocoa powder (don't use dutch processed because of alkali)
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cream of tartar

115g unsalted butter
200g caster sugar
1/2 tablespoon vanilla extract
2 eggs

65 ml buttermilk
65g yogurt
65 ml raspberry juice
1 tablespoon vinegar
1 tablespoon lemon juice
75g raw beetroot, cubed

1. Place all ingredients in C into a blender. Puree the beetroot until fine.

2. Sift all ingredients in A together into a bowl.

3. Cream butter and sugar until light and creamy. Add one egg at a time and continue creaming and then add vanilla extract.

4. Mix in dry ingredients and wet ingredients alternately.

5. Spoon batter into cupcases, 2/3 full.

6. Bake in preheated oven 170deg C for 20 to 25 mins or more. Test with skewer.

7. Cool and top with cream cheese etc.

They have a lovely red colour before baking!

They have a more brownish red colour after baking!

Cake texture is quite dense and wettish!
Tastewise is good - tangy sweet! No taste of beetroot!


  1. Yes, if you can find a substitute for the red colouring, so much the better. Good attempt!

  2. Looks very good for a first attempt!

  3. Your experiments turn well, the red of your cupcake look nice too :)

  4. Nice attempt! I've not tried red velvet cake yet. Always put off by adding too much red colouring. How about adding some red yeast powder instead?

  5. Hi Cheah,
    Still on that search for a good natural red colour!

    Hi Phong Hong,
    Second attempt on the way!

    Hi Doris,
    Will try to get a better red!

    Hi Ann,
    Second attempt with something as natural as possible to get a nice deep red!


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