Why are Red Velvet cupcakes red?

It's hard to imagine the world without cake. What would we do for birthdays, weddings, or rainy Saturday afternoons? Even harder to imagine is a world without cupcakes. They give you the awesomeness that is enjoying a cake in a tiny package that you can carry.

The earliest mention of cupcakes in a recipe dates from 1796, and the recipe even included a glass of wine. Hostess introduced their first "cupcake" in 1919, and cupcakes as we know them now with icing on the top, however, didn't come into popular existence until the 1920s. Wait, cupcakes with no frosting? I don't know how I feel about that...

Cupcakes have seen an explosion in popularity in recent years, rising up in artisanal shops in cities across the country. Some are even tiny versions of cupcakes that amount to one exquisite bite. And one of the most popular flavors is red velvet, inspired by the inclusion of a red velvet cake in the 1989 film Steel Magnolias.

But what makes those red velvet cupcakes red? Is the glass of wine from the 18th century? Nope. It's actually the cocoa powder doing the inside work. A chemical reaction that happens during baking makes the cocoa turn red. Many people then add even more red food coloring to make the red even redder. If you'd rather enhance the redness by a more natural route, you can add crushed beets to the recipe.

If you're looking for a new recipe to try for someone sweet on your list, this is a great option to make for Valentine's Day. Or if you just want something to do for your next rainy Saturday afternoon, this will fill your tummy in a smooth way.

For a quick rundown and a fun series of how to's, check out Amanda Oakleaf's video on how to make your own red velvet goodness.

Image courtesy of ImpianKitchen