Is it humanly possible to not love a red velvet cupcake with it’s smooth & rich cream cheese frosting? The husband and me don’t think so. When we first entered the land of abundance, USA in 2010, it was mid October and coming from a place like Bangalore in India, the crisp breeze of the fall almost felt like winter . I wasn’t well equipped either and was intently observing people on the streets trying to make some sense of the boots & jackets. I was cold and prefered staying snuggled in the comforts of my blanket rather than explore a new place which unlike me, my husband was eager to do.
On one such cold evening, after much convincing, we ventured into a warm pastry shop in Jersey and happened to try the Red Velvet Cupcake. That was the first time I heard of the name and tasted something so divine and dreamy. We were both instantly smitten. Since then I’ve been making them at home and winter, with good reason becomes magically better…
Red Velvet cupcakes essentially contain chocolate and buttermilk with a red tinge that is derived through the food colour and paired almost always with a luscious cream cheese frosting.
As far the history of the cake goes, in the 1920’s, it was apparently served by a chef at the Waldorf Astoria Hotel in New York. A customer who liked it requested for the recipe. The chef did send the recipe but a big fat 350$ bill along with that. Although it upset her, she paid the bill but in order to get even with the chef, she began distributing the recipe for everyone to know!
|RECIPE FOR EGGLESS RED VELVET CUPCAKES (for 12-15 medium sized cupcakes)
RECIPE FOR CREAM CHEESE FROSTING
Hope you try this recipe and make your winter special too…