What is the difference between red velvet and chocolate cupcakes?
They are truly so different. From the ingredients to the texture to the frosting. A traditional red velvet cake has cream cheese frosting, which is my favorite part of the dessert. This is compared to chocolate cakes, which can have any frosting you want (although traditionally with a chocolate ganache or frosting).
What is the flavor of a red velvet cupcake?
What do red velvet cupcakes taste like? Red velvet cupcakes will taste like cream cheese frosting with a slightly chocolatey cupcake base. Many recipes omit the cocoa powder so the red appears brighter but a traditional red velvet cake and cupcake will have some chocolate in the batter.
Can I use milk instead of buttermilk for red velvet cake?
The best substitutes for buttermilk in a red velvet cake are milk and vinegar, milk and lemon juice or lime juice, sour cream, greek yogurt, mayonnaise and condensed milk.
Is red velvet cake just chocolate cake?
Many people wonder, is red velvet cake really just a chocolate cake? While it certainly has a chocolate flavor and cocoa powder as a main ingredient, a red velvet cake is not a chocolate cake. It has far less cocoa powder in it than a traditional chocolate cake recipe.
How do you make red velvet redder?
The trick to using our Red Velvet Color when baking cakes and cupcakes is to lower the pH. Some ways to do this is by substituting baking powder in place of baking soda, using a natural non-alkalized cocoa powder, adding more white vinegar or buttermilk to your red velvet recipe, to achieve a bright red color.
Which is better Cake Mix Duncan Hines or Betty Crocker?
I’m a pro baker who made devil’s food cake with Pillsbury, Duncan Hines, and Betty Crocker mixes. The Duncan Hines version was moist and had the strongest chocolate flavor of the three. Betty Crocker’s cake was also moist but lacked flavor and tasted bland without frosting.
Do you use unsweetened cocoa powder for red velvet cake?
When a recipe for red velvet cake calls for cocoa powder, it means natural or unprocessed unsweetened cocoa powder, and not Dutch processed cocoa. Natural cocoa, unlike Dutch processed cocoa, contains the acidity that is needed to react with baking soda to make the cake rise.
Can you use baking soda for cupcakes?
Make sure your baking powder is not too old (less than 3 months old) or your cupcakes won’t rise properly. What is this? BAKING SODA: 1/4 teaspoon of baking soda. Again, make sure your baking soda is not too old or your cupcakes won’t rise properly.
What can I add to red velvet cake mix to make it better?
For a richer flavor, substitute equal quantities of melted butter for the oil. Adding an extra egg is one way to add density. Substitute the water with equal parts milk, or in the case of red velvet cake, buttermilk. Or substitute half parts water and half parts sour cream.