National Cupcake Week #5
17th September 2010
Red velvet cupcakes have been an ongoing obsession for me. It must be over a year and half ago that I became determined to make a red velvet cupcake without artifical food colouring. I started off using beetroot juice but it failed to give me the vibrant red that I was trying to replicate, I was starting to think that there was no way to do it and then I came across this recipe by Bittersweet. Handily Ms Kaminsky had apparently done all the hard work for me using actual beetroot and so off I happily baked.
Now the thing with this recipe is that the redness is still quite subtle and beetroot has a strong earthy flavour. Logically reducing the amount of cocoa in the recipe will give a lighter batter which should take on the colour of the beetroot better. This however means it tastes more beetrooty. I love putting veggies into cakes, it’s such a sneaky way to add extra goodness into things. Using beetroot is not actually that uncommon in chocolate cakes as it makes for a moister cake, carrot no one would bat an eyelid at but I have seen recipes calling for courgette and I also used to make sweet potato cupcakes on our first stalls.
Anyway back to the recipe! Recently I took the challenge up again and decided my weapon of choice would be my trusty powdered beetroot. Flavourwise my favourite recipe is from Vegan Cupcakes Take Over The World, so I just switched the articifical food colouring for some of the powder.
Alas the flavour and the colour is still not quite there, so unfortuately there is yet no THV recipe for this one, but you can always have a go at Hannah’s in the meantime.
This will also be my last National Cupcake Week blog as tomorrow I am off to the Viva Incredible Veggie Roadshow in Brighton and mooch around Brighton in general with Sash. Holla if you see us! x