Friday, May 13, 2011
Red Velvet Cupcakes - Beets Please!
So here are a few facts I thought were interesting. Short & Sweet!
"James Beard's 1972 reference American Cookery describes three red velvet cakes varying in the amounts of shortening and butter. All use red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa. Before more alkaline "Dutch Processed" cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name "Red Velvet" as well as "Devil's Food" and similar names for chocolate cakes. While foods were rationed during World War II, bakers used boiled beets to enhance the color of their cakes. Boiled grated beets or beet baby food are found in some red velvet cake recipes, where they also serve to retain moisture."
A resurgence in the popularity of this cake is partly attributed to the 1989 film Steel Magnolias in which the groom's cake (a southern tradition) is a red velvet cake made in the shape of an armadillo. (I loved this movie but have no recollection of this)
So I am now on a quest to find a good Red Velvet recipe that uses beets. Checking out a few sites, one mentioned Moosewood Cookbook of Desserts.
One more and this looks wonderful! http://www.coconutandlime.com/2009/05/cant-beet-red-velvet-cupcakes.html
will post after I try this!
Please let me know what you think about Red Velvet Cupcakes and while you're at it - subscribe!