Red Velvet.
They are the classically American cake whose characteristic red tint comes from a chemical reaction between vinegar and pure dutch cocoa powder. These days however, the red colour of the cake is achieved through food dye... not that it really matters, the effect is just stunning.
The first time I had Red Velvet cupcakes it was done by my dear friend, Meibo. The cake was dense and moist with the rich flavours of dark chocolate and raspberries with an added touch of rosewater cream cheese frosting for a touch of delicateness. It was absolutely beautiful, but she has since gone back to Hong Kong along with my Red Velvet fix.
It's only until recently did I dare try to explore the realms of Red Velvet. After a hard week of working it only took my sister's persistence and babysitting a couple of cutiepies for me to be convinced to do some fun loving baking session!
Dark Chocolate and Raspberry Red Velvet Cupcakes
with a Classic Cream Cheese Frosting
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