But bandwagons don't end in sports. There has been a slew of bandwaggoning in the world of cupcakes lately. Ever since cupcakes started becoming popular a few years ago, there has been one flavor that always tops the charts and beats out the rest. RED. VELVET. This is my favorite cupcake flavor and it's always the one bakeries take most pride in.
If I'm not mistaken, red velvet cake is something that originated in the South during the Great Depression. Today, it's sold all across the country in cake, cupcake, and cookie form. It gets its "velvet" name from the texture and consistency of the cake itself. And the red only comes from the food coloring. If done right, a red velvet cake should be extremely moist and fluffy because of the butter, creams, and buttermilk.
So if this is what bandwagons are like, then I guess they're are not such a bad thing after all. I'll proudly stay on the fluffy red velvet bandwagon until I find reason to jump onto a new one!
Batter (yields 36 medium-sized cupcakes)
- 2 1/4 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 2 1/4 cups sugar
- 4 eggs
- 1 cup sour cream
- 1/2 cup buttermilk (or 2 Tablespoons dry buttermilk in 1/2 cup water)
- 4 teaspoons pure vanilla extract
- 1oz red food coloring
- 1/4 cup butter, softened
- 8oz cream cheese, cold
- 2 Tablespoons sour cream
- 2 teaspoons pure vanilla extract
- 2 cups powdered sugar
Preheat oven to 350 degrees F.
Tip: The red food coloring will stain your hands and clothes so be very careful when adding
Cool in pans for 5 minutes and remove to cool completely on cooling racks (takes about an hour). In the meantime, prepare cream cheese frosting
Cream Cheese Frosting
Slowly add powdered sugar and mix until smooth
Tip: You can easily frost and make swirls by adding frosting to a ziploc bag and cutting a tiny hole in one of the corners.