Kumquaty It

let food be thy medicine

Kumquaty Red Velvet Cupcake February 26, 2013

Filed under: Recipes — kumquaty @ 1:00 am
Tags: , , ,

I have some leftover beet pulp from making my CAB juice and wanted to make a red velvet cake…and then I realized I didn’t really know what a red velvet cake was other then red. So I went to a website that I knew would be full of cake recipes to compare

Red Velvet Chocolate Cake from Martha Stewart

2 1/2 cups cake flour, not self-rising
1 teaspoon salt
4 tbs cocoa powder
1 1/2 cups sugar
1 1/2 cups canola oil
2 large eggs
1/4 cup red food coloring
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons white vinegar

Martha Stewart Traditional Red Velvet Cake

3/4 cup unsalted butter, room temperature, plus more for pans
2 1/2 cups cake flour (not self-rising), sifted, plus more for pans
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
2 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 one-ounce bottles liquid red food coloring
3 tablespoons lukewarm water
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon white vinegar

Martha Stewart Chocolate Cake

1 1/2 cups unsweetened cocoa powder, plus more for dusting
1 1/2 teaspoons salt
3 cups all-purpose flour
1 tablespoon baking soda
3/4 cup vegetable oil
1 1/2 cups buttermilk
3 cups sugar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
3 large eggs, lightly beaten
1 1/2 cups hot water

So the difference between a chocolate red velvet cake and a traditional red velvet cake isn’t much, only a difference of 1 tbs of cocoa powder and the traditional uses butter while the chocolate red velvet uses vegetable oil…..Now the difference between the chocolate cake and the red velvet chocolate cake is ALOT more chocolate in the regular chocolate cake 1 1/4 cups more cocoa powder. I thought there wouldn’t be any buttermilk in the regular chocolate cake but this regular chocolate cake uses buttermilk too. The other difference I see is the addition of vinegar in both of the red velvet cake recipes.

The all knowing wikipedia states

“James Beard’s 1972 reference, American Cookery,[1] describes three red velvet cakes varying in the amounts of shortening and butter, also vegetable oil. All use red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa and keeps the cake moist, light and fluffy. ”

So I think I can skip the vinegar since the main point of it was to make the chocolate look redder…I think the beets will do enough. And buttermilk makes a very tender traditional cake though I don’t know if it would really make much of a difference seeing there is no flour in my recipe and coconut flour makes a pretty tender cake by itself.

red velvet

Kumquaty Chocolate Red Velvet Cake

1/2 cup coconut flour
3 tbs cup cocoa powder
pinch sea salt
1 teaspoon baking soda
2 tbs of flax seed (ground)

4 large eggs
1/4 cup coconut oil
1 cup beet pulp
1 tsp vanilla
1 tbs of sweetener (molasses, agave, whatever sweetener you prefer. I didn’t use any sweetener in my recipe and the bitterness from the cocoa was a little too intense)

Preheat oven to 350. Stir together dry ingredients. Add in wet ingredient until no dry streaks. Put 1/4 cup into lined muffin tin. Bake for 15-18 mins.


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