Ok….Here goes….my first cupcake recipe post!!!! Living in the south, I always hear red velvet is one of the staples in southern desserts. I personally have never been a fan of red velvet. I can actually taste the food color or dye in the cake and it’s not pleasant. I didn’t know what the flavor was supposed to be other than “red”.
On my weekly trip to Ross(brand names for less type of store), I saw in their fancy food and spice area a little bottle from Lorann Oils that said Red Velvet emulsion. I have used Lorann Oils alot with my lollipop/hard candy phase. I can do a post on how to make Jolly Rancher flavored hard candy lollipops too 🙂 They had several different flavored emulsions too. I bought them all! Cream cheese, orange, butter vanilla, butter, lemon, almond, coconut, rum ( I am starting a cupcake business lol)
This is from the LorAnn Oils website:
LorAnn Oils – Baking & Flavoring Emulsions
What is a bakery “emulsion”?
Emulsions are water-based, alternatives to extracts. The flavor is micro encapsulated in natural stabilizers and suspended in water. This encapsulation enables the flavor to not lose its integrity when exposed to high heat.
Which means….Use baking emulsions instead of extracts with better results!
When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts.
•Emulsions have a more potent, robust flavor.
•Won’t “bake-out” when exposed to heat
•Gluten Free & Sugar Free
Use emulsions to flavor:
•Sweet breads & pastries
•Frostings & glazes
•Fondants, fillings & cream centers
If your recipe calls for 1 tsp. extract, substitute 1 tsp. emulsion.
Based on all that who would use regular old extracts anymore???
So I decided to try red velvet cupcakes. I didn’t want to be too traditional with the mandatory cream cheese frosting. So I decided on a chocolate marshmallow frosting.
Red Velvet Cupcakes
Makes 12 standard cupcakes
For the cupcakes:
• 3/4 cup + 2 tablespoons sugar
• 1/4 cup (57 g) unsalted butter, softened
• 2 tablespoons canola oil (you can use vegetable)
• 2 tablespoons Lorann Oil Red Velvet bakery emulsion **
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon kosher salt
• 1 egg, at room temperature
• 1-1/4 cups cake flour
• 1 tablespoons + 2 teaspoons dark Dutch-process cocoa powder(I used Hershey’s special dark)
• 1/2 cup buttermilk, at room temperature
• 1/2 teaspoon white vinegar
• 1/4 teaspoon baking soda
1. Preheat the oven to 350°F . Line a cupcake tin with 12 standard cupcake liners.
2.In an electric mixer fitted with the whisk attachment (or paddle, if necessary), mix the sugar, butter, oil, Lorann Oil red velvet emulsion, vanilla, and salt on medium speed until very light and fluffy, about 5 minutes.
3.Add the egg and mix on medium speed until just incorporated.
4.In a medium bowl, sift together the cake flour and cocoa powder.
5.Add 1/3 dry ingredients to the mixer and blend until just combined, then add 1/2 of the buttermilk. Alternate until all of the dry ingredients and buttermilk have been added.
6.In a small bowl or measuring cup, combine the vinegar and baking soda. Add to the batter and mix until incorporated.
7.Divide batter among the cupcake liners and bake until a toothpick comes out with a few crumbs only, about 22 minutes. Remove from oven and cool on a wire rack. Frost cupcakes when cooled with frosting.
**If you can’t find the Lorann Emulsions, you can substitute with 1 oz red food color, or 1 tblspoon red gel paste
Chocolate Marshmallow Frosting:
2 sticks salted butter, softened
1 teaspoon vanilla
2 Tablespoons milk
3 cups powdered sugar
1/4 cup cocoa powder(I used Hershey’s Special Dark)
2 Tablespoons chocolate syrup
7 oz jar marshmallow creme (or fluff)
In the bowl of a mixer, beat butter, vanilla, and milk on medium-low speed until smooth and combined. Add powdered sugar and cocoa powder and beat on low until just combined. Add chocolate syrup and increase speed to high. Beat for 2 minutes until light and fluffy.
The result! I am in love! it has no after taste of coloring or dye at all! The marshmallow chocolate is perfect for the cake! My daughter microwaved it about 10 seconds so the marshmallow melted and was ooey gooey goodness!