Sunday, April 1, 2012

the scarlet cupcake REDUX

I learned that a true velvet cake is essentially a buttermilk cake with a smidgen of cocoa flavoring and a whole bottle of red food coloring.  I originally vlogged/blogged about Hershey's Red Velvet Cake  but I've since found a more exceptional cake.  The process of preparing the cake is the same as shown the the video, but some of the ingredients and the amounts of ingredient are different.  This cake is truly delicious.  The flavor of the buttermilk shines through with a slight hint of cocoa.  And I don't believe food coloring has a distinguishable taste and it does not leave a visible red residue in your mouth or on your tongue and lips.   The texture is fabulous.  The crumb is large resulting in a spongy-looking and airy-tasting cake despite it actually being a dense cake.  Not only that, but each crumb packs a punch because the cake is incredibly moist.  It stays fresh for days in the fridge mainly because this cake utilizes oil as its fat, not butter.  And also because it has an addition of hot water to the batter which is something I just adore about the Hershey's Perfectly Chocolate recipe!    

This is a great recipe if you're looking for something a little bit different.  And if the thought of artificial coloring abhors you, feel free to subsitute it with plain water (remember, you can't take away an ingredient without replacing it.  Baking is a science!).  As for a cream cheese frosting to accompany the cake, you can use whatever you wish.  I'm not a fan of frosting, but there are tons of websites out there that can direct you in that area.  It's just basically a combination of cream cheese, butter, confectioners' sugar and vanilla extract.  How much you use of each ingredient depends on your flavor preference.  :)