Red velvet is cake is gaining in popularity here in NZ. For those of you that do not know what it is, it's cake that is coloured, you guessed it RED. Orginally it was coloured with the juice of beets, but this has long given way, to artificial colouring with most people.
Most recipes call for a small amount of VINEGAR.
Vinegar is integral to this recipe and should not be skipped - Vinegar combined with cocoa produces a faint red colour, greatly enhancing the redness of your cake.
When colouring your cake red, opt for one of the "no taste" red colourings, to avoid the metallic taste, many red colourings add.
Do you have a recipe available for this cake on your site I am not able to find one
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Colleen
HI there, I've not made a lot of red velvet cupcakes. But cake baker colleagues of mine, swear by the recipe here
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also on that post, is a recipe from the Waldorf Astoria, using beets instead of red colouring. Kind regards Sandra