Baked Goods in B2B: (Not so) Red Velvet Cupcakes


No matter what I do, no matter how much toxic red food coloring I use in this or other red velvet recipes, my cupcakes do not turn out red. They just look like faintly reddish chocolate. Perhaps this is for the best. (I did notice after my most recent attempt that I had been using a third of a cup of cocoa in the recipe when most similar recipes call for 2 Tablespoons, so this can account for a more chocolate-tinged flavor and less developed red color. Will try this again another time to see if this makes a big difference.)

I have not found buttermilk here in Norway though I am sure it exists (kjernemelk). In Iceland I used súrmjólk or even just plain yogurt.


Preheat oven to 350°F (176°C)

1/2 cup (115 grams) butter or margarine, softened
1 1/2 cups (340 grams) sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 Tablespoons [2 bottles] red food color (or more to enhance redness)
2 cups (500 grams) all-purpose flour
2 Tablespoons cocoa
1 teaspoon salt
1 1/2 teaspoons baking soda
1 Tablespoon white vinegar

1. Place cupcake liners in a muffin tin.
2. Beat butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Stir together flour, cocoa, and salt; add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Pour into prepared muffin tins.
3. Bake for about 15-20 minutes, or until wooden toothpick inserted into center comes out clean. Cool completely in pan on wire rack.

Cream Cheese Frosting
8 ounces (227 grams) cream cheese, at room temperature
6 Tablespoons (3/8 cup or 85 grams) butter, at room temperature
3 cups (330 grams) confectioner's sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice [juice of 1/2 a lemon]

1. Cream together cream cheese and butter in a mixing bowl.
2. Slowly sift in confectioner's sugar and continue beating until fully incorporated. Mixture should be free of lumps.
3. Stir in vanilla, and lemon juice.

Frost cupcakes when fully cooled.

5 thoughts on “Baked Goods in B2B: (Not so) Red Velvet Cupcakes

  1. wolfeel

    I think it is fine to just use plain yogurt. Do not bother with the water and ice. You can also make buttermilk by mixing milk with vinegar, I think. But you can just use plain yogurt and it will be fine.

  2. wolfeel

    buttermilk is… hmm. I do not know if this is correct or if it will make sense to you but in Russian it is пахта (pakhta)?

Leave a Reply