I can’t believe we are already in month two of this year. Although February is technically Black History Month, I celebrate our history every day. 28 days is just not enough time to reflect and appreciate all that Black people have and continue to do for this country.
There are many ways to enjoy and uplift Black history. Whether it be a small or large effort it makes a difference in continuing to commemorate all things Black. I decided that one way I was going to cherish this fabulous February is by creating of course a culturally conscious baked good and spreading some knowledge.
Red velvet cake is a traditional soul food recipe that is believed to have originated in the South and is of African American origin. This ruby colored confection is believed to have been baked starting in the 1800s and was known as ‘velvet cake.’ This special cake after gaining its color has served as an important part of Juneteeth parties, where red food is served to symbolize the blood shed during slavery and in the Civil War.
I decided to take this traditional cake recipe and make some delicious cupcakes with representation. Check out my recipe for these Black History Month cupcakes below.
Cupcakes (Makes approximately 24 servings):
2 ½ cups of all purpose flour
1 ½ tsp of baking soda
2 tbsp of cocoa powder
½ tsp. of salt
1 cup of vegetable oil
1 ½ cups of granulated sugar
2 eggs, room temperature
2 tbsp of white vinegar
1 tsp of vanilla extract
1 tsp of red food coloring gel
1 ½ cups of buttermilk, room temperature
Cream Cheese Frosting:
12 oz. of reduced fat cream cheese
½ cup of butter
3 1/2- 4 cups of confectioners sugar
2 tsp of vanilla extract
Black food gel (optional)
Preheat oven to 350 degrees.
Place cupcake liners in cupcake tins and set aside.
In a medium size bowl, whisk together flour, baking soda, cocoa powder and salt. Set aside. In a mixing bowl, cream together oil and sugar. Add eggs one at a time to the creamed mixture. Add vinegar, vanilla extract, and food coloring gel. Mix until gel is completely combined. Add flour mixture and buttermilk, alternating, beginning and ending with flour mixture.
Using ice cream scoop, place batter into muffin tins.
Bake cupcakes for 20-25 minutes or until tester comes out clean. Allow cupcakes to completely cool.
While cake is baking in a large bowl, whisk together cream cheese and butter. Slowly add confectioner’s sugar using hand mixer on low speed until frosting is smooth. Add vanilla extract. Whisk frosting on medium-high speed until vanilla extract combined and frosting is light and fluffy. Add food color gel (optional).
Frost cupcakes with cream cheese frosting. Top with Black Power Sprinkle Mix and fondant pieces, (optional).
Devour and Enjoy