I get asked a lot at markets what a red velvet cake is and despite what many people think, it’s not just a vanilla cake with red food colouring.
Red velvet cakes contain buttermilk and a small amount of cocoa powder. These ingredients give the cake a subtle and very distinctive flavour which makes it different to a chocolate or vanilla cake.
The original red velvet cake is said to have had a reddish hue that was caused by the reaction between natural cocoa powder and an acidic ingredient, like buttermilk.
Nowadays the intense red hue mostly comes from red food colouring.
If you have been following on instagram you would have noticed a few trials for natural red velvet cupcakes with beetroot.
Good news, the kids loved them and even though they know they contain beetroot they don’t seem to mind.
My nearly 5 year old has not been well lately, a bad case of mosquito bites getting infected then resulting in a severe infection of some kind.
So to fulfill my job as a nurturing mum…apart from a stressed helpless mum, I have been making pancakes as a special treat.
These are fairly easy to make but you do need a mixer or some good whisking but they only have honey as the sweetener so a good one for little people as a school snack.
Hey, let’s bake something!
Chocolate Mousse Cupcakes
- 125g butter, softened
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup sugar
- 1/2 cup packed dark-brown sugar
- 2 eggs, room temperature
- 1/2 cup sour cream
- 3/4 cups buttermilk
- Preheat oven to 175 C/350 F. Place cupcake papers in tins
- In a medium bowl, whisk together cocoa, flour and baking soda
- Cream butter and sugar with mixer on medium-high, until pale. Add brown sugar and beat until fluffy.
- Add eggs, one at a time, beating well and scraping bowl. Mix in sour cream.
- On low, add flour mixture in three batches, alternating with buttermilk, and beginning and ending with flour, until just combined.
- Divide batter among papers, filling 3/4 full.
- Bake until firm to the touch and a cake tester inserted in centers comes out clean, 15 to 20 minutes. Allow to cool.
Chocolate Mousse Icing
- 1 1/2 cups cream, cold
- 225 g chocolate, melted, warm
- Whisk cream in a medium bowl until soft peaks form and then pour in warm chocolate and mix quickly to incorporate
- Refrigerate until cool and place in a piping bag and pipe on cupcakes immediately. If it chills too much it will get too stiff so only chill about 5-10 minutes
If you need to convert anything, try this out.
Hope you have a good day, we have been a little flat due to the heat, kinder starting and market recovery.
Sorry if I haven’t replied back to your wonderful comments, thank you for taking the time to stop by and I really appreciate that.
As a thank you for joining my adventures I will be having a giveaway soon as I am fast approaching the 200th post mark.
It will be in the next couple of weeks and it will be just for you,
m.e’s wonderful followers.
Hugs for now, we are off to playgroup