Red Velvet Cup Cakes
by Bobbie Lloyd, Magnolia Bakery, New York City
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Makes 3 dozen cupcakes. Total preparation time: 1 ½ hours.
Decorating Ingredients:
- ½ C. Heart Shaped Sugar Dec-ons (or)
- ½ C. Pink and Red Sprinkles
- 36 Plastic Valentine, Birthday or Holiday Markers (optional)
Remove the cooled Vanilla Icing from the refrigerator. Use a spatular to spread ¼ cup of icing on each cupcake and flatten the top.
A pastry bag can also be used to give a more uniform icing effect, as shown at the right. Sprinkle dec-ons or other sugar based decorations on the icing.
Markers can be added for the occasion. Serve in the paper cups for ease in handling.
"Red Velvet Cake" was the signature dessert at the Waldorf-Astoria Hotel during the 1920s.
Before food coloring, the red color came from boiled beets. James Beard describes a red velvet cake in his 1972 American Cookery where the
vinegar and buttermilk reaction better revealed the red anthocyanin in the cocoa, turning the cake a bright red. It's been associated with Valentine's Day
ever since. The Magnolia Bakery, 401 Bleecker St. in Greenwich Village, opened in 1996 specializing in cupcakes. It's not unusual for the line
to wind around the block with a one hour wait lasting almost until midnight. Patrons are limited to 12 cupcakes per person!
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