Monday, July 7, 2008

4th of July Cupcakes

What could be more festive for July 4th than Red Velvet Cupcakes?
I had originally intended to make these in both red and blue, but ran out of time. My guests didn't seem to mind at all!

The origin of Red Velvet Cake is one with many theories- some will claim it is a Southern creation (who could forget the armadillo groom's cake in Steel Magnolias), while others claim it came from the North. In Canada during the 1940s and 1950s, Eaton's department store promoted it as an "exclusive" recipe, while our own Waldorf-Astoria Hotel in New York City has it's own twist on the legend. Wherever it came from, it sure is tasty, and one of my favorites.

Red Velvet Cake gets its bright red color from food coloring, however some recipes call for beet juice. Ingredients include the usual suspects of flour, butter or oil, eggs, etc. along with buttermilk, cocoa powder, and vinegar, which give the cake its rich texture and flavor. I topped mine with a decadent cream cheese frosting and a mix of red, white, and blue stars and sprinkles. The perfect treat for a holiday.

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