I distinctly remember the first time I experienced eating a red velvet cake. I was 14 years old and visiting my grandparents in another state. Republican Barry Goldwater was campaigning for President. The year was 1964. Almost as soon as I arrived at my grandparent's house, my grandmother told me she cut a recipe out of the food section of the newspaper. The recipe was for red velvet cake, and she was going to make it for my August birthday.
Red Velvet Cupcakes: A Favorite Dessert for Kids
The recipe for red velvet cake has been around for many years. You can easily turn this recipe into red velvet cupcakes just by pouring the batter into a cupcake pan.
Legends of the Red Velvet Cake Recipe
Many legends of the origination of this recipe exist in cyber space. Here are my two favorite:
In 1920, a lady got on a bus in Jose, California and started passing out
3 x 5 cards with the red velvet cake recipe on it. While visiting in New York, she dined at the Waldorf Astoria and was served the dessert. When she got home, she wrote to the hotel and asked if they would send her the recipe. To the ladies horror, the chef sent it along with a bill for $350. When she consulted her attorney, he said she had to pay the bill. She should have asked if there was a fee when she first inquired about the recipe. Giving out the recipe for free to everyone on the bus was her way of getting back at the chef.
The next story, and my favorite, tells us that Southern ladies made this cake during the civil war to keep their husbands home. I wonder if it worked. It might be closer to the truth since other legends insist it originated in the South.
The following recipe is the one that my grandmother gave to me. It is well circulated around the Internet. Since nobody knows who originally created this recipe, no source is given.
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Red Velvet Cupcakes
This is the red velvet cake recipe that my grandmother gave to me many years ago.
Prep time 15 min - Total time 25 min
Ingredients for 24 servings
2 1/2 cups all purpose flour • 2 cups sugar • 1 Tablespoon cocoa • 1 teaspoon salt • 1 teaspoon baking soda • 2 eggs • 1 1/2 cups oil • 1 cup buttermilk • 1 Tablespoon vinegar • 1 teaspoon vanilla • 2 oz. red food coloring
This recipe makes 24 cupcakes. Line a cupcake pan with paper cupcake liners. Preheat the oven to 350 degrees Fahrenheit.
Sift together the dry ingredients in a medium bowl. In a large bowl beat together the remaining ingredients until smooth. Add the dry ingredients and mix until smooth and thoroughly combined.
Fill the cupcake papers about 2/3 full. Bake in the oven for about 20 to 25 minutes.Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
Cream Cheese Frosting
Prep time 5 min - Total time 5 min
Ingredients for 24 servings
8 oz. cream cheese, room temperature • 1 cup butter, room temperature • 1 teaspoon vanilla • 6 cups confectioners’ sugar
With a handheld mixer beat cream cheese and butter until creamy. Add vanilla.
Add the sugar a little at a time as you beat the mixture.
Depending on the consistency you like your frosting to be at, you might want to add less sugar.
Frost the cupcakes.
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