Ever wondered wanted to experiment with the color of the traditional red velvet cupcake? I have. And after an all out blow out from my alma mater, I wanted to make BYU blue velvet cupcakes for a get together.So thus began the journey I like to call "The Three Velveteers."
I started out with my no-fail red velvet cupcake recipe that I know and love. The only thing I had to change was the food coloring. So I did.
I added a more-than-generous amount of Wilton's Royal Blue food paste. The buttermilk liquid was solid blue. I was so excited.
Then, then I added it to the dry rest of the ingredients. It was army green! What! "What just happened here?" So I added a bit more blue into the entire mixture. Nothing. Nothing at all. I've been having lots of issues with that darn blue, recently. But I'm not as frustrated as you may think. It's the cocoa, obviously that is caused this problem. So after I got over the fact that I wouldn't be making victory cupcakes I decided to play around with the next two batches.
I then grabbed my cake decorating tool box and got my purple dye. Eh hum...this was another flop. And I thought for sure this would work out since So Cupcake, a local cupcakery in Utah does purple velvet. Apparently I don't have their secret. After that I stuck with red, thinking that the cupcake gods would allow me to make a batch that would actually turn out the way I imagined.
8 comments:
im sorry sis :( there still cute!!!
At least you now have a great recipe for St. Patrick's Day!
The other day I was thinking of you and your domestic genius and wishing that I could just hang out with you for an afternoon and talk, bake, and craft. Miss it!
Well, from what I understand, the reaction of the baking soda and cocoa is what gives red velvet it's intense red color. It would make sense that your colors wouldn't turn out right if you've got the chemical reaction going on with the cocoa and baking soda. I don't have any solutions, but maybe using milk instead of buttermilk (buttermilk causes different reactions, too) or baking powder instead of baking soda. I probably don't know what I'm talking about, but anything is worth a try.
I would trying using McCormick's liquid blue coloring. I think that's what my friend used and it worked!
Becky - Totally tried to make black velvet cupcakes, to go with the orange cream cheese frosting for Halloween, and I think it would have worked better, but I was hesitant to use all of my black food coloring. But I am planning on making a red velvet pound cake, dyed black. But I would love to get your cupcake recipe.
Sorry it didn't go as planned! But...at least now if you need army green cupcakes you can make that happen! Actually...fill those with a dark liquid and you could have some cool Frankenstein-like Halloween cupcakes!
I once made a rainbow layer cake from red velvet batter. I left out the cocoa for the yellow and orange layers. The blue turned turquoise and the purple gray. I left out the purple, and it was amazing looking. I think Wilton gels instead of food coloring might work if I try it again. Libby
I like the color comparisons! Reading your post reminded me of Bakerella's blue cupcake pops for Father's day (also good for a BYU game!)
Here's a link to the post...
http://tinyurl.com/6ohl43
I'm dying over those cupcake pedestals, by the way. Seeing those and the pictures of the pumpkins from the Provo Bakery is making me wish I still lived in Provo!
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