It seems to have turned into a tradition that I make Nadine something Red Velvet for her birthday since she told me that was her favourite when we first drunkenly met. The first cake I baked I stirred with a fork. It took hours and turned out shit and tasting like food colouring, but everyone ate it! The next I made red with beetroot, but it kind of baked brown...though I've read if you add lemon juice it retains it's colour. Anyone tried this?
WHICH WAS DELICIOUS! The cakey part itself isn't particularly stand-out (though still good), but to me a red velvet is all about the contrast between the cake and the cream cheese icing. My icing is just 1/4 cup each of margarine and vegan cream cheese, 2 cups of sifted pure icing sugar and 1 tsp of vanilla extract. Mmmm.
I really wanted to put those silver balls on them to make them all fancy and festive, but did you know those things have gelatin in them? Ew. They are rock solid balls of sugar, you wouldn't think they'd need it aye. Oh well, no silver balls for us :( (Nadine said she didn't like them anyway haha).
Anyway, yay cupcakes. Oh. and I know red food colouring is generally cochineal, but I looked up all the numbers in the ingredients list of Queen's Pillar Box Red (that you buy at Woolies) and none of them appeared in my handy little vegan additive food guide so I was pretty confident that it wasn't. However, I emailled Queen Fine Foods today to find out for sure so hopefully they get back to me soon :) The internet yielded no results.
We gave half of these to my sister and her boyfriend who were looking after the cats when we went away, so we didn't have to eat them all. Pretty sure they were much appreciated.