I was not kidding, when I said February was chocolate month. I’m working on a very important order for a client and I have been working on red velvet cupcakes for some time now. The first time I attempted to make red velvet cupcakes, well a red velvet cake actually, it turned pink and was horribly dry. I was so devastated guys. I attempted it again for the second time and for whatever reason I just could not get the color right. I might have added the entire bottle of food coloring and still that perfect burgundy color was not there.
I almost gave up trying to get that classic color, til one day I finally figured it out. I decided to mix the food coloring and chocolate before adding it to the batter and just like that I had achieved the burgundy color I was looking for. I was so ecstatic and now I’m sharing this with you all. I am pretty much obsessed with King Arthur brand and I love using their cake flour. Cake flour has a lower protein content so it helps in creating a softer and lighter cake. I also use unsweetened cocoa powder for this recipe because it gives it a nice hint of chocolate without being too over powering. This recipe calls for buttermilk, you can make your own buttermilk with your milk of choice by simply adding vinegar or lemon to the milk. I wrote instructions in the recipe notes portion. Using buttermilk will give the cupcakes a nice tangy flavor to them that will be just perfect.
I got creative with my piping on the cupcakes, I have been practicing using different piping tips. All of these designs were made with Wilton’s 1M piping tip, it is so versatile and you can do so much. I hope you guys have fun making these cupcakes, comment below to let me know how they turned out. You can also tag me on instagram @sweetemms or use the hashtag #sweetemms so I can see your creations! Happy Baking!