Although bakers use artificial red food coloring and cocoa to get the deep red color of a red velvet cake today, in the 1920’s restaurants used beetroots to make the deep red color. They used buttermilk instead of milk and a rich cream cheese frosting to make what is not a popular cake choice. Here is an easy recipe using Red Velvet cake mix (I like Duncan Hines brand). If you do not have buttermilk, just add the tablespoon of white vinegar to milk to add moisture and a little tang.
Red Velvet Cake:
One box Red Velvet Cake Mix (I used Duncan Hines)
1 Cup buttermilk (or 1 cup milk and 1 tablespoon white vinegar)
1/2 Cup vegetable or canola oil
1 teaspoon vinegar
Mix all the ingredients together. Bake in a preheated oven 350 degrees for 25 – 30 minutes. Line cupcake tins with cupcake liners.
Cream Cheese Buttercream Frosting:
1/2 cup (1 stick) butter (salted, or unsalted)
1 8 ounce block of cream cheese (softened)
1 teaspoon pure vanilla extract
2 – 3 cups powdered sugar
* In the bowl of an electric mixer, mix softened butter and cream cheese together.
* Add vanilla
* One cup at time, add powdered sugar, beating after each addition.
Beat until smooth and well blended. Refrigerate before use.
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