Rosy red velvet cupcakes in time for Valentine’s Day!-A A +A
Pots and Pans
Wednesday, February 5, 2014
IN MORE than a week, it will be our annual celebration of “hearts” day!
And I bet everyone who has a very special person(s) in their lives is busy searching for that perfect gift for this ultra-special occasion known as Valentine’s Day.
Long-stemmed red roses, which represents love, is the most in-demand for this season.
Although any other flower and color can be used depending on the liking of the person.
Teddy Bears, another favorite, are sure to bring cuddling to a higher level of love!
But then again, stuff toys in various designs, shapes, sizes and colors are also available, so much so with heart-shaped pillows, too.
Heart-shape balloons in metallic red with meaningful messages are another sell-out for this season.
Although balloon bouquets have been a fad for so long a time are also well-loved by many.
Maybe there still other unique items for giving this special day, but chances are all will be drawn to the next favorite item…food!
Candle-lit dinner for two or with the entire family, spending and enjoying special treats, be it store-bought or home-made.
And what can we prepare and make it on our own to make it more personalized?
Well, there are tons of things one can do and to mention a few:
Chocolate covered-cherries or strawberries, heart-shaped or teddy-bear-shaped chocolates or plain assorted chocolates in a box are sure to please even the most sophisticated individuals.
Cakes, brownies, cookies, mostly chocolate, frosted or drizzled with decadent chocolate (what else?) or delicious whipped cream, decorated with lots of fresh strawberries or cherries (plain or chocolate-dipped), assorted nuts or nut-clusters and filled with more chocolate or cream!
Cheesecakes, pies, crumbles, tarts, monkey pull-apart breads, ‘enzaymadas,’ to name a few, can also be made with chocolates, decorated with chocolates or accented with chocolates. Whew!
Almost everything can be paired with chocolates—fruits, nuts, marshmallows, ice cream, cake pops, brownie pops—and what about chocolate fondues and fountains?
For those who have an oven at home, good for you!
But for those who have a toaster oven, then you can make definitely these delicious and pretty red-velvet cupcakes at home.
Red velvet cakes made a comeback sometime in the early part of 2000 in the Philippines.
This is a favorite of the southern part of the US although one cannot pinpoint where this really originated.
In 1989, this cake made headlines in the movie “Steel Magnolias” and the Americans started to reinvent this cake, which eventually reached us.
Some say they used beets to color the cake but more often, bakers use red coloring and the color of the cake can vary from all shades of red, from light to dark and in-between.
Needless to say, it is an attractive colored cake, just like our “purple-ube cake” where violet coloring is also added and so with “pandan” cake with green coloring.
And for this special occasion, something red should be the trend.
Thus, our red velvet cupcakes.
1¼ cup all-purpose flour
¾ cup sugar
½ tsp baking soda
½ tsp salt
¾ tsp cocoa powder
¾ cup vegetable oil
½ cup milk
1 pc egg
1 tbsp red food coloring
½ tsp vinegar
½ tsp vanilla
Combine all dry ingredient together, set aside.
In a separate bowl, combine all wet ingredients and mix well.
Stir in the dry ingredients till well mixed and pour to paper-lined cupcake tins.
Bake at 350 degrees for 20-25 minutes or till done.
Let cool. Frost with your favorite icing, be it cream cheese, buttercream, boiled or ganache.
Note: recipe can be doubled and also can be made into a cake.
Published in the Sun.Star Cagayan de Oro newspaper on February 06, 2014.