Where Does Red Velvet Come From?
My red velvet cupcakes remain one of the more delicious and
one of a kind variations of cupcakes that you’ll meet. Don’t be fooled by the name, red velvet cupcakes are a full of chocolate. They are usually frosted with cream cheese frosting, although sometimes they are topped with boiled vanilla.
you may contemplate why they are called red velvet. Yet, the answer is a no-brainer. A handful of rumors are flying around about the origin of the name. And no, originally dye is not what allowed red velvet cupcakes their red color. Story has it that during WWI due to the sugar shortage, women were using sugar beets to make things sweet. This caused the cake to turn red. This legend is untrue. Sugar beets are white and that wasn’t what lent red velvet cupcakes their distinctive color. Rather it is a reaction between the unprocessed cocoa powder and the acid in the buttermilk that lends the color to these amazing snacks. Traditionally, cocoa was of a much paler color and in effect we could see the red in the red velvet cupcakes. Presently cocoa is much deeper brown, so generally a good amount of food coloring is added to the recipe. I would rather bake them red in the original way, as food coloring is a hazard to your health and no need to make your red velvet cupcake a danger to your health!
As for the toppings, boiled frosting is an excellent frosting which is light and at the same time thick and creamy. It goes well with your red velvet cupcakes. Though most people do prefer the more common cream cheese frosting.
Tags: cocoa powder, cream cheese frosting, distinctive color, red velvet cupcakes, sugar beets