Yummy! Red Velvet Cupcakes are an easy moist cupcake recipe, with the not so secret but important ingredient BUTTERMILK!
These are so delicious and can be frosted with Butter Cream or Cream Cheese Frostings. Both are really really good, but I prefer the Cream Cheese Frosting myself, pretty much on anything! I wonder how it works with broccoli?
The history of the Red Velvet Cake goes back to 1943 and Irma Rombauer’s classic, The Joy of Cooking. This cookbook is still in print and was updated in 2020 by her great grandchildren. It boasts 600 new recipes and 4,000 updated recipes. This is a classic for a reason!
Cupcakes were my grandmother’s go to for Picnics and Barbecues. Really I don’t remember eating cupcakes in the winter! I think that’s probably because they are easily transported and easy to eat!
My grandma said that she started making Red Velvet Cupcakes during World War II and she used beet juice at the time. The beet juice added the red color, made it super moist, and added some sweetness when sugar was being rationed. This is what she told me, it was considerably before my time and she had changed up her recipe to exclude beet juice by the time I came around!
Here are her secrets for making perfect Red Velvet Cupcakes: 1. Take all of the ingredients out of the refrigerator and put them on the counter 30-45 minutes before you start making the batter. This makes the cake fluffier with a better crumb. 2. Really cream the butter and sugar together until they are fluffy! A stand or hand mixer is perfect for this. You really will be glad you did! 3. Do not overfill the cupcake pans. Enough said.