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Red for a Reason: Red Velvet cupcakes with Raspberry
What did you think?
Inspiration for this recipe
I was really disappointed upon finding our that red velvet is just chocolate cake dyed red. So I wanted to make a version of red velvet cupcakes that had a reason to be red, which added something to the flavour. Although I had heard of beetroot juice being used (e.g., see taste.com recipe listed in references), I felt that the flavour of beetroot wouldn't necessarily add the kind of interesting tang I was looking for (although I am yet to try it, so it's possible it would be great). So I decided raspberries might be the way to go. I think it's possible that red currants or cranberries would work, but I haven't been able to try them because they are less easy to get hold of in large amounts cheaply. I used frozen raspberries which I pulped up in the blender. Fresh raspberries would be amazing but very expensive of course. It is very important to thaw out your frozen raspberries before making the pulp, otherwise a lot of extra water will get into your cupcakes from the ice and that will affect the texture. These cupcakes do tend towards sinking a bit due to the wetness of the raspberry pulp, so for a bit more fluffiness it may be worth using extra eggs and beating the egg whites before adding them to help the cakes stand up a bit more. The texture inside the cakes is nice anyway, though. If you aren't a vinegar person you might find the tanginess of this recipe off-putting, otherwise I highly recommend the taste of the finished cakes. It certainly beats being tricked by the fascinating colour into admiring ordinary chocolate cake more than warranted.
- 2 cups SR Flour
- 1 tblsp vinegar
- 1 egg
- 1 500g packet frozen raspberries, de-frosted and pulped
- 1/2 cup margarine or similar
- 1/2 cup caster sugar
- 2 tblsp milk, to add if mixture too dry
- 1 tsp bi-carb soda
- approx 1 tsp extra red food colouring, just use what you need to get the last bit towards your desired colour
- 3 tblsp cocoa powder
- For icing: see below
- 125 g cream cheese
- 2 tblsp lemon juice
- 3/4 cup icing sugar
- Cream butter and sugar, then add egg and mix well, then add vinegar and raspberry pulp & juice and mix thoroughly.
- Sift dry ingredients into wet ingredients, stir gently till fully combined but not losing fizz. If dry, add a bit of milk. Add red colouring and mix through.
- Spoon into cupcake pans so they are about half full, bake at 180 degrees Celsius for about 30min or until the tops spring back if you press on them. Don’t take them out of the oven to test them - just open door and press on one to see if it bounces back - they sink really badly if they cool off before they finish cooking.
- Mix icing ingredients with an electric mixer. Once cakes are cool, pipe icing onto the tops of the cakes. Decorate with a few fresh raspberries or shaved chocolate or both for extra effect.