Red Velvet Cupcakes with Cream Cheese Icing
My tribute to Canada Day! These cupcakes were festive and really, really tasty.
July 1 is Canada Day – Canada’s 143rd birthday! In honour of the day (and because I look for just about any reason to make cupcakes), I cooked up these maple-leaf sprinkled Red Velvet Cupcakes with Cream Cheese Frosting. (*Maple Leaf sprinkles available at Bulk Barn in Canada).
Red Velvet Cupcakes have been on my list to make for a long time. I’ve eaten a few over the years and each was a bit different from the other – some really red, some not-so-red, some pretty chocolatey, some hardly chocolatey at all. So when it came to choosing a recipe to try, I did my research!
I visited a number of sites with popular Red Velvet Cupcake recipes and compared the ingredients. I was particularly noticing how much cocoa and red food colouring some of them had. I have to confess, despite the pretty (red) result, I wasn’t completely comfortable with pouring a whole bottle of red food colouring into my mixing bowl.
In the end, I settled on a Garret McCord recipe found on Simply Recipes. I reduced the red food colouring in half (my version of compromise :) So my Red Velvet Cupcakes may be leaning a tad more to pink than red, but they were just as yummy. And the recipe was perfect – moist, flavourful and just the right amount of chocolate taste.
Summary: These are moist, flavourful and just the right amount of food colouring for me.
Prep time: 15 min | Cook time: 20 min | Total time: 50 min
Number of servings (yield): 24 cupcakes
Adapted from a Garrett McCord recipe via Simply Recipes