These cupcakes are most definitely RED, no doubts on that score. I was expecting them to be quite dense because of the beets, but they really weren’t very dense at all.
These cupcakes do have a very strong tang from the lemon juice which is great if you like lemon in your desserts. We really do not, yet didn’t find the cakes too bad. They are especially good with the light, creamy and not too sweet mascarpone frosting.
I understand that the RVC should have a suggestion of chocolate about it, but we couldn’t taste that in these cupcakes.
So are these really red velvet cupcakes? I don’t have an answer to this question as I have never met a RVC before.
I understand there are two schools of thought on this. One group thinks that RVC has to be traffic stopping red (or close enough) and this can only be achieved with food colour from a bottle. Anything else does not qualify for the RVC label.
The other group does not understand the fuss about the colour and believes the traditional RVC didn’t use food colour but depended upon chemistry of the ingredients (sometimes with a little help from beets) to achieve a faint tinge of red and texture in a brown chocolate cake.
But these cupcakes are RED, and they don’t owe that colour to chemicals or insects, so I’m happy. They also most definitely do NOT taste of beets which is another plus in my book. They’re also eggless.
So if these are your demands in a RVC, I would definitely recommend this recipe.
As for fellow RVC co-conspirers (or the four Velveteers as we call ourselves for now), Alessio’s cake is reddened with raspberry, while Pamela used beet juice in her heart shaped cake, while Asha decided to go the traditional way to colour her cake. (I shall add the links as soon as they post their RVCs sometime today.)
Do keep watching our spaces to see what we get together and make next!