Red Velvet, Baby!

[amberdanceshere]

I'm really hoping you guys can help me, and i know you can.

I want to attempt making red velvet cupcake, but the problem is i don't know anything about it apart from the fact it sounds delicious. I'm wondering what it's texture is like, how it's meant to look and things like that - and what does it actually taste like?

I only recently learned about

Comments

[cymrullewes]

It's a moist devil's food/chocolate cake.

Most recipes call for a LOT of red food coloring. The original cake isn't bright red. It was the interaction between buttermilk and cocoa that gave it a red tint.

[kat_nic]

Quick question--why can't you have cream cheese frosting? If you're lactose intolerant then unfortunately, the traditional frosting is made with milk and butter

[fatcook]

Second this recipe. Reads like a winner.
If you have a copy of the "Joy of Cooking", it also has a good recipe.

Good Luck!

[tough_as_petals]

don't do it. I work in a bakery. Red Velvet is not worth it. All our employees won't eat them.

[djinnj]

My red velvet cake recipe is here. I developed it from a bunch of other red velvet recipes when my cousin asked for a red velvet wedding cake. I've had it tasted by a few people born and bred in the US South because I'd never had red velvet before I started working on the recipe, and they've all given it the thumbs up. The only thing that keeps me from making this cake more often (and without the food coloring since that's just for swank) is that I never have buttermilk handy.

Red velvet cake is not really a chocolate cake. It doesn't have a lot of cocoa in it anymore. It may have at one time been a devil's food cake, but the current popular incarnation is nothing like it.

I ended up with a cream cheese frosting for ease of prep, but a boiled milk frosting is more traditional. That said, any vanilla frosting you like would be OK.