Red Velvet Cupcake Recipe for Valentine's Day

They say the history of how red velvet started is like an accident. The reaction of baking soda, vinegar and buttermilk ingredients turned the chocolate or cocoa powder into a deeper red color. Then from there they just added more red food coloring.

It also attributed its popularity from the movie Steel Magnolias, in which the groom's cake is a red velvet one made in the shape of an armadillo.

Now, I believe it is the most popular kind of cake for parties and occasions like Valentine's Day. Many have their own version of it. Some recipes taste like vanilla, with barely any cocoa powder at all; but for me, I prefer the more chocolatey taste. The popularity of it is so overwhelming that they made other varieties like red velvet brownies, cookies and pies! :)

Here's my favorite one from Amy Atlas, which I intend to make a cupcake tradition every Valentine's Day.

My Red Velvet Valentine's Day Cupcakes

CUPCAKE RECIPE by Amy Atlas 

1 1/4 cups all-purpose flour                                        1/4 cup sour cream

1/4 cup cocoa powder                                                 1 teaspoon vanilla

1 teaspoon baking soda                                               2-3 teaspoons red food coloring

1/4 teaspoon salt                                                         1/2 cup vegetable oil

2/3 cup granulated sugar                                              2 large eggs beaten

1/2 cup buttermilk

1. Preheat oven to 350 F.

2. Sift flour, cocoa, baking soda and salt into a medium bowl. Add the sugar, mix and set aside.

3. In a mixer, whisk together buttermilk, sour cream, vanilla, food coloring, oil and eggs. Whisk in the flour mixture until well combined.

4. Divide the batter into cupcake cups and bake for about 18-20 minutes. This recipe makes about 12 servings. 

5. Let the cupcakes cool in pan before placing the chocolate buttercream frosting. Add sprinkles on top or any Valentine's Day themed topper  

BUTTERMILK SUBSTITUTE

1 cup milk

1 tablespoon vinegar or fresh lemon juice

Since buttermilk is rarely available in supermarkets, you can do this substitute recipe by stirring the ingredients above in a small bowl, and let it sit for 2 minutes before you use it.

FROSTING by Alice Currah (Savory Sweet Life)
1 cup unsalted butter
3 1/2 cups confectioners sugar
1/2 cup cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
4 tablespoons milk or heavy cream

1. Put the butter in a bowl together with the sift cocoa powder and sugar. Mix on lowest speed until well-combined. Add all other ingredients and mix for another 3 minutes.
2. Place frosting on a piping bag and decorate your cupcake.