The Unofficial Schwazwälder Cupcakes

Long time no see... ! I'm enjoying my (probably) last long summer holiday, and although I still find time for cooking and baking, I moved, left my kitchen behind and had to start adjusting to a new one. Fun. As I'm moving long-distance, I got to do some shopping - new trays, cupcake cases, mixer, measuring cups... and I also got to know my new neighbour who seems to be interested in tasting my culinary experiments, and,  in exchange, offered to supply me with his home-grown tomatoes.

Since my mum and grandma love to make cherry jam and the pantry at my parents' house is slowly filling up with dark red jamjars, I got inspired... I've decided to bake some Black forest (Schwarzwälder) cupcakes for my high school reunion and for Honza's gaming session.

Little did I know that my cupcakes cannot be officially called "Black forest"... The original Black forest cake has to contain cherry brandy, at least that's what the German Leitsätze für Feine Backwaren (Guidelines for Fine Bakery Products) say. According to these "guidelines", the cherry brandy flavour has to be "clearly distinguishable" if the "fine bakery product" is to be called schwarzwälder. 

My cupcakes don't contain any cherry brandy or cherry brandy flavourings... Be aware that the bellow described recipe cannot therefore be officially considered "black forestish". Nonetheless, despite my ignorance of German traditions and guidelines, the cupcakes met with positive critique.

Schwarzwälder Choco-Cherry Cupcakes with Sour Cream Stracciatella Frosting
- picture taken by Honza -

Ingredients (makes for about 12 medium cupcakes)

     Cupcakes
75 g plain flour
70 g butter
60 g quality dark chocolate
1/2 cup brown sugar 
1/3 cup cocoa powder
1/3 cup full fat milk
12 tsp. sour cherry jam
0.5 tsp. baking soda
0.5 tsp. baking powder
0.5 tsp. salt
1 tsp. vanilla extract* (not the Dr.Oetker clear essence!)
1 large egg
*the only good vanilla extract I discovered in CZ/SK so far is the one from Marks and Spencers, in the UK I like the one from Dr.Oetker (brownish and thick, available with, or without the vanilla seeds)

     Sour Cream Stracciatella Frosting
150 g sour cream (30% fat)
100 g mascarpone cheese
75 g quality dark chocolate (grated)
1/3 cup powdered sugar
3 dark cherries for decoration

Directions
      Cupcakes
1. Preheat oven to 180°C
2. Beat egg with sugar
3. Melt butter with chocolate and add it to the egg and sugar mixture
4. Mix the remaining dry ingredients and slowly add the dry mixture and milk to the egg and sugar mixture and mix thoroughly until smooth
5. Line a cupcake/muffin pan with cupcake cases and fill each one a bit over 1/2 full
6. Bake for about 20 minutes (toothpick inserted in the centre should come out clean)
7. Let the cupcakes cool and use a small paring knife to cut a cone out of the center of each cupcake, save the top part
8. Fill each cupcake with a spoonful of sour cherry jam and top with the piece you removed

     Sour Cream Stracciatella Frosting
1. Mix the sour cream with mascarpone
2. Add powdered sugar and beat thoroughly until smooth
3. Gently fold in the finely grated chocolate
4. Refrigerate for at least 30 min before frosting the cupcakes

Savoury Zucchini Cupcakes - Baking the Stress Away

Well... I'm absolutely stressed out, constantly nervous and panicking... and in no mood to write anything sciency... Too bad, because all the deadlines are rapidly approaching... As I'm trying to focus all my energy on my dissertation, I didn't post any of my stress-relief baking creations, but this one really deserves it. I'm, however, going to omit all the scientific jibber-jabber today.

Cheesy Zucchini Cupcakes with Chives and Bacon

Ingredients (makes for about 10 cupcakes)

     Cupcakes
50 g bacon (cooked crisp and crumbled)
1 cup plain flour
3/4 cup shredded unpeeled zucchini
1/2 cup grated cheddar cheese
1/2 cup whole milk
1/8 cup butter (melted)
1/8 cup grated parmesan cheese
1 tsp. salt
0.75 tbsp. baking powder
0.5 tsp. baking soda
1 large egg
1 clove garlic (shredded)
1 handful of chives (cut)
1 handful of pumpkin seeds

    Cream Cheese Frosting
200 g cream cheese
50 g bacon (cooked crisp and crumbled)
0.5 tsp. salt
1/2 spring onion (the green part)

Directions
      Cupcakes
1. Preheat oven to 180°C
2. Whisk together the melted butter, egg, milk, zucchini, chives and garlic
3. Add flour, baking powder, baking soda and salt and whisk thoroughly until smooth
4. Fold in the cheddar and parmesan cheese, and bacon
7. Line a cupcake/muffin pan with cupcake cases and fill each one about 3/4 full
8. Sprinkle the top of each cupcake with a few pumpkin seeds
9. Bake for about 20 minutes (toothpick inserted in the centre should come out mostly clean)

     Cream Cheese Frosting
1. Combine the cheese with crumbled bacon and finely chopped spring onion
2. Add salt to taste
3. If too thick, add a little milk

Crying in the Kitchen - Caramelized Onion Quiche

I cried last week... It was a long week, exhausting and tiring... But it wasn't the sleep deprivation that made me cry. It was onion.

A relatively volatile compound, propanethial S-oxide, is a lachrymator (not a nice word at all). Upon meeting the cornea, it is detected by the nervous system and triggers response from the tear (lachrymal) glands. The burning sensation is caused by the contact of the vapours with the moist surface of the eyes that results in the formation of sulfuric acid.

However, onions do not contain propanethial S-oxide. They only produce it when damaged, and its primary purpose is not to make humans cry, but to protect the plant from herbivores. The irritant is a product of a series of chemical reactions. When the onion is cut, its cells are broken open and this releases an enzyme called alliinase and water, both of which react with S-1-propenyl-L-cysteine sulfoxide forming a variety of products. These are precursors of different compounds which form the flavour of onion. They also include 1-propenyl sulfenic acid that reacts with an enzyme named lachrymatory-factor synthase (yes, I'm nearly finished), and gives rise to the evil propanethial S-oxide.

Well, the crying was worth it, my onion quiche was yummy...

Caramelized Onion Quiche with Cheese and Bacon

Ingredients
     Dough
300 g plain flour
125 g butter (softened)
100 ml water
pinch of salt

     Filling
150 g grated cheese (gouda/chedar/...)
150 g diced bacon
6 big onions
2 eggs
4 tsp. herbs de Provence
3 tbsp. brown sugar
olive oil
pepper
salt

Directions
1. Mix flour, butter, water and salt, and knead them into dough. Let the dough cool in the fridge while you prepare the filling.  
2. Preheat oven to 180°C.
3. Slice the onions, and slowly fry them in olive oil. When lightly browned, add the sugar and let caramelize a bit. Add the bacon and continue frying until the onion is soft and sweet.
4. Put the onion into a large bowl and let cool for a while.
5. Roll out the dough and line an oiled pie pan with it. Save the unused dough in the fridge.
6. Mix the eggs, cheese and herbs with the onion and add salt and pepper to taste.
7. Pour the filling into the lined pie pan.
8. Use the leftover dough to make a lattice top for the quiche crust.
9. Bake for about 35 minutes until the dough is golden-brown.

CNS Stimulating Mocha Cupcakes

Ivka, one of my lab friends, celebrated her birthday yesterday. She, as well as the rest of the serious scientists, cannot imagine a day without coffee. It is understandable, considering the hours spent in dark rooms, sterile environment without windows, and late afternoon and evening shifts... From all the different flavours of cupcakes, Ivka likes the mocha ones with espresso mascarpone frosting the most, and it was therefore the obvious choice for our little "lab-rat" celebration... 

C2H10N4O2, or caffeine, is a xanthine alkaloid compound found in the leaves and beans of coffee plant. It acts as a CNS stimulant in humans and, as such, it has the power to temporarily ward off drowsiness and restore alertness. Caffeine has several other names which are often mentioned when talking about its different sources. These include guaranine, mateine, or theine found in guarana berries, verba mate, and tea, respectively. From the evolutionary perspective, caffeine, commonly found in over 60 plant species worldwide, is believed to have a protective role, as it acts as a natural pesticide which paralyses and kills various insects.

Apart from caffeine, coffee also contains trigonelline, a bitter alkaloid which has a significant role in the development of flavours and aromas during roasting. During the roasting process, trigonelline decomposes and gives rise to a large class of aromatic compounds (pyridines). These are responsible for producing the sweet/caramel/earthy-like aromas.

The coffee aroma is perceived by two different mechanisms. We can sense the scent nasally via smelling the coffee through the nose, or retronasally, when we swallow the coffee or when it is present in our mouth and the volatile aromatic compounds drift upward into the nasal passage.

Mocha Cupcakes with Espresso Mascarpone and Dark Chocolate Frosting - Notice the beautiful new cases! 

Ingredients (makes for about 12 cupcakes)

     Cupcakes
2/3 cup plain flour
1/2 cup brown sugar
1/4 cup cocoa powder
1/4 cup butter
1/4 cup whole milk
1/4 cup strong black coffee
0.5 tbsp. baking powder
0.5 tsp. vanilla extract* (not the Dr.Oetker clear essence!)
0.25 tsp. salt
0.25 tsp. baking soda
1 large egg
*the only good vanilla extract I discovered in CZ/SK so far is the one from Marks and Spencers, in the UK I like the one from Dr.Oetker (brownish and thick, available with, or without the vanilla seeds)

     Espresso Mascarpone Frosting
200 g mascarpone cheese
6-8 tbsp. powdered sugar
2-3 tsp. instant coffee powder
(1-2 tbsp. heavy cream if the frosting turns out too thick)

     Dark Chocolate Frosting
40 g quality dark chocolate (melted)
2/3 cup cocoa powder
1/2 cup butter (softened)
1/3 cup heavy cream
4-6 tbsp. powdered sugar

Directions
      Cupcakes
1. Preheat oven to 180°C
2. Whisk together sugar and softened butter
3. Add the egg and whisk to blend
4. Add tepid coffee, milk, and vanilla extract and mix thoroughly
5. Mix the dry ingredients and slowly add the dry mixture to the wet one, whisk thoroughly until smooth
6. Line a cupcake/muffin pan with cupcake cases and fill each one a about 2/3 full
8. Bake for about 20 minutes (toothpick inserted in the centre should come out mostly clean)

     Espresso Mascarpone Frosting
1. Whisk together mascarpone with the instant coffee powder
2. Add sugar (less if you like your coffee more bitter) and whisk to blend
3. If too thick, whisk in some cream

     Dark Chocolate Frosting
1. Whisk together the softened butter and cocoa powder
2. Add melted chocolate and cream and mix thoroughly
3. Stir in sugar and beat until smooth

Vernal Equinox Celebration - Blueberry Cupcakes

I'm not a big fan of Easter. Not only because I consider myself an atheist, but also because I resent the Czech traditions related to this holiday... The custom of often drunk men spanking women with willow rods and throwing cold water on them, and women rewarding them with decorated eggs doesn't really appeal to me... On the other hand, who wouldn't like a day off from work? So I decided to celebrate the end of winter, vernal equinox.

...and, about a week ago, I made these blueberry cupcakes with lemon mascarpone frosting, decorated them with chocolate candy eggs... and enjoyed a free Friday and Monday in Prague with Honza, visiting our grandmas and aunties.

By the way, blueberries are good for you. Apart from a lot of other phenols, they contain a chemical called chlorogenic acid, an esther of caffeic acid and L-quinic acid. It is a powerful antioxidant and, in spite of its name, it doesn't contain any chlorine. Its name comes from the Greek xλωρός (light green) and -ϒένος (a suffix which means "giving rise to") - when the chloronergic acid oxidizes, a green colour is produced. 

Blueberry-enriched diet was shown to provide cellular protection against oxidative stress and reduce a kainate-induced learning impairment in rats (Duffy et al., 2008). Antioxidant properties of natural polyphenols are also investigated for their therapeutic potential for Alzheimer's disease (Choi et al. 2012), as the fruit polyphenols have been shown to have beneficial effects on brain aging (Lau et al., 2005).

Vernal Equinox Blueberry Cupcakes with Lemon Mascarpone Frosting

Ingredients (makes for about 12 cupcakes)

     Cupcakes
45 g butter
1&1/2 cup plain flour
3/4 cup frozen blueberries
1/2 cup sugar
1/2 cup plain white yogurt
1/2 cup whole milk
1/8 cup vegetable oil
0.5 tbsp. baking powder
0.5 tsp. vanilla extract* (not the Dr.Oetker clear essence!)
0.5 tsp lemon zest
0.25 tsp. salt
0.25 tsp. baking soda
1 large egg
*the only good vanilla extract I discovered in CZ/SK so far is the one from Marks and Spencers, in the UK I like the one from Dr.Oetker (brownish and thick, available with, or without the vanilla seeds)

     Lemon Mascarpone Frosting
200 g mascarpone cheese
40 g unsalted butter (softened)
6-8 tbsp. powdered sugar
juice from 1/2 lemon
(10 g whipping cream stabilizer (CZ/SK smeta-fix Dr.Oetker) - only if the frosting turns out too runny)

Directions
      Cupcakes
1. Preheat oven to 180°C
2. Whisk together the melted butter and oil
3. Add the egg and whisk to blend
4. Add yogurt, milk, vanilla extract and lemon zest and mix thoroughly
5. Mix the dry ingredients and slowly add the dry mixture to the wet one and whisk thoroughly until smooth
6. Stir in the blueberries
7. Line a cupcake/muffin pan with cupcake cases and fill each one a about 3/4 full
8. Bake for about 20 minutes (toothpick inserted in the centre should come out mostly clean)

     Lemon Mascarpone Frosting
1. Beat butter with a mixer until pale and fluffy (about 3 min)
2. Combine the powdered sugar and lemon juice, if too runny, add some more sugar
3. Add the sugar-lemon mixture to the mascarpone, add butter and whisk until smooth and creamy
4. If too runny, add the whipping cream stabilizer

Apple Cupcakes with Caramel(an, en and in) Buttercream

From the "chemistry-science" perspective, caramel, or, to be more precise, the process of caramelization, seems pretty complicated... Although it is really cool to understand the chemistry behind this golden delight, it might scare you off from trying to cook it on your own. Nevertheless, after my first successful attempt, I can assure you it is actually easier than it looks. Although one must really pay attention to the tiniest details, it is a surprisingly quick process and the end product is definitely worth it.

It all starts with sugar dissolving in water (for the so called "wet caramelization"), and sucrose breaking down into fructose and glucose by hydrolysis. The second step, condensation, is very easy to detect, because you start noticing the aromas coming out of the pot. This signals that glucose and fructose started to break down into smaller, more volatile compounds. You might be able to smell the nutty aroma of furans, buttery smell of diacetyl, toasty fragrance of maltol, and fruity scent of ethyl acetate...  

This second step can be, in theory, accelerated, if you add a little lemon juice to the sugar mixture...the breakdown of fructose and glucose is acid catalyzed, thus adding an acid, such as the citric one, should enable the reaction to occur faster and at lower temperature. I have not tried that, so my recipe below does not include lemon juice... it could, however, be a nice experiment...

Oligomerization is the next step in caramelization process. These reactions further contribute to the development of brown colour and portions of the texture. First, dimerization occurs. In the case of fructose, the dimer is called di-D-fructose dianhydride. There are three different pathways on which these dimers can react further. These differ in the number of water molecules that are lost in the reaction. One of them results in the formation of caramelan (C12H12O9) aggregates of which form small, brown particles about 460 nm in size , another one can form caramelen (C36H18O24), a polymer that has aggregates of 950 nm in size, and the third one produces another polymer called caramelin (C24H26O13) which aggregates in particles that are darker in colour and are about 4333 nm in size. These oligomers assemble into particles and networks and create the unique texture of caramel. The presence of free radicals is believed to be partially responsible for the typical caramel stickiness.

Apple Cupcakes with Caramel Buttercream Frosting

Ingredients (makes for about 12 medium cupcakes)

     Cupcakes
1&1/2 cup plain flour
1 cup grated apples
1 cup brown sugar
1/2 cup vegetable oil
1/8 cup lemon juice
2 tsp. baking powder
1 tsp. vanilla extract* (not the Dr.Oetker clear essence!)
0.5 tsp. salt
0.5 tsp. cinnamon
2 large eggs
*the only good vanilla extract I discovered in CZ/SK so far is the one from Marks and Spencers, in the UK I like the one from Dr.Oetker (brownish and thick, available with, or without the vanilla seeds)

     Caramel Buttercream Frosting & Caramel Topping
170 g unsalted butter (softened)
1/2 cup brown sugar
1/8 cup water
1/8 cup heavy cream
1 tsp. vanilla extract
0.25 tsp. salt
2 large egg whites

Directions
      Cupcakes
1. Preheat oven to 180°C
2. Beat together the eggs and sugar until creamy
3. Beat in the lemon juice, vanilla extract, and oil
4. Mix the remaining dry ingredients and slowly add the dry mixture to the wet one and beat thoroughly until smooth
5. Stir in the grated apples
6. Line a cupcake/muffin pan with cupcake cases and fill each one a about 3/4 full
7. Bake for about 20 minutes (toothpick inserted in the centre should come out mostly clean)

     Caramel/Caramel Topping
1. Bring 1/4 cup sugar and the water to boil, cook and stir with a wooden spoon occasionally until the caramel is dark amber
2. Remove from heat and add cream, salt and 0.5 tsp. vanilla extract, stir with a wooden spoon until smooth
3. Let cool
     Caramel Buttercream
1. Beat butter with a mixer until pale and fluffy (about 3 min)
2. Put the egg whites and 1/4 cup sugar in a heatproof  bowl and set it over a pot of simmering water
3. Whisk until sugar dissolves and remove from heat
4. Whisk the sugar-egg mixture on medium speed for about 5 min
5. Increase the speed to medium-high and whisk until stiff and glossy (about 6 min)
6. Reduce speed to minimum, slowly add beaten butter, whisking well after each addition
7. Whisk in vanilla extract and add about 1/3 (or more) of the caramel and beat until smooth (3-5 min)

Lemon-Lime Essential "Exam" Cupcakes

The genus Citrus (family Rutaceae) comprises of about 140 genera and 1300 species (wow!). The characteristic citrus fruit fragnance is due to flavonoids and limonoids (terpenes) contained in the rind, and the juice which is rich in citric acid that is also responsible for the sharp flavour.  Citrus peel essential oils are a source of bioactive compounds, such as the aforementioned flavonoids or carotenes, coumarins and linalool. These oils are also known for their antioxidant and antimicrobial properties.

For this recipe I chose Citrus limon (lemon) and Citrus aurantifolia (lime)... and I made use not only of their juice, but also of their zest.

My friends from the lab, Veronika and Iva, had a big day on Friday - they have been defending their PhD research projects. Apparently, it is a tradition here in Slovakia that students taking an important exam prepare refreshements for the exam committee... so they are stressed, nevous, spend all their time revising and preparing their presentation and above that, they are supposed to take care of food for their examiners. I would not have problem with that, as cooking and baking relaxes me, brings me joy, and would probably calm me down and help me focus, but I can imagine it is not how the majority of students like to spend their time before an exam... So I offered my services... 
...and voilà - lemon-lime cupcakes!

(I also made some mocha cupcakes with espresso-mascarpone frosting (probably my next post).)

Lemon-Lime Cupcakes with Creamy Lemon Frosting

Ingredients (makes for about 18 medium cupcakes)
     Cupcakes
100g white sugar
1&1/2 cup plain flour
1/2 cup milk
6 tbsp. vegetable oil
2 tbsp. lemon zest
1 tbsp. lime zest
2 tbsp. lemon juice
1 tbsp. lime juice
1.5 tsp. baking powder
0.5 tsp. salt
2 large eggs

     Creamy Lemon Frosting
200 g mascarpone
2-4 tbsp. powdered sugar
lemon juice

Directions
      Cupcakes
1. Preheat oven to 180°C
2. Mix oil, sugar, lemon and lime zest and salt (medium speed, app. 2 min)
3. Mix in the lime and lemon juice and eggs (medium speed, app. 2 min)
4. Add flour and baking powder to the mixture, keep beating while adding the milk until the dough is smooth
5. Line a cupcake/muffin pan with cupcake cases and fill each one a bit over 3/4 full
6. Bake for about 20 minutes (toothpick inserted in the centre should come out clean)
     
      Frosting
1. Mix mascarpone with sugar
2. Add lemon juice and mix thoroughly (how much you add depends on how sharp you want the frosting to be, but be careful not to overdo it, as the frosting might become too runny - if this happens, either add more sugar, mascarpone, or both)

Ultimate Theobromine Delight - Triple Chocolate Cupcakes

I'm back with another cupcake recipe! ...my cupcakes are becoming so popular, that I had to order new cases ... hopefully they will come soon, because I'm running out of my decent reserves.

So this one is all about chocolate...

Theobromine is one of the chemicals that make chocolate so irresistible. It is a methylxanthine found in products of the cocoa tree, Theobroma cacao. The Latin name of this plant is derived from two Greek words - theo (god) and brosi (food) - "food of gods", maybe? I forgot to tell you that, apart from science, I'm also little bit into etymology.

...back to theobromine... Along with caffeine, anandamide and few other compounds, theobromine is one of the chemicals responsible for the lift that one gets from eating chocolate. It increases heart rate, dilates blood vessels and opens up airways (BC1036 is a programme intended to develop theobromine capsules for the treatment of cough - European phase III (clinical study in development) and a post-marketing safety study currently runs in Korea).

- I made these triple chocolate ones for my boyfriend's birthday which is tomorrow -

Triple Chocolate Cupcake - HAPPY BIRTHDAY, JENÍČKU!

Ingredients (makes for about 12 medium cupcakes)

     Cupcakes
110 g plain flour
100 g butter
60 g quality dark chocolate (at least 65%)
1/2 cup cocoa powder
1/2 cup white sugar
1/4 cup brown sugar
0.5 tsp. baking soda
0.5 tsp. baking powder
0.5 tsp. salt
1 tsp. vanilla extract* (not the Dr.Oetker clear essence!)
2 large eggs
1/2 cup full fat milk
*the only good vanilla extract I discovered in CZ/SK so far is the one from Marks and Spencers, in the UK I like the one from Dr.Oetker (brownish and thick, available with, or without the vanilla seeds)

     White Chocolate Frosting
200 g quality white chocolate
1/3 - 1/2 cup whipping cream (at least 35%)
1 egg yolk
10 g whipping cream stabilizer (CZ/SK smeta-fix Dr.Oetker)

Directions
      Cupcakes
1. Preheat oven to 180°C
2. Mix eggs with both sugars
3. Melt butter with chocolate and add it to the egg and sugar mixture
4. Mix the remaining dry ingredients and slowly add the dry mixture and milk to the egg and sugar mixture and mix thoroughly until smooth
5. Line a cupcake/muffin pan with cupcake cases and fill each one a bit over 1/2 full
6. Bake for about 20 minutes (toothpick inserted in the centre should come out clean)

     White Chocolate Frosting
1. Melt the white chocolate with cream and let cool for a while
2. Mix in the egg yolk
3. Add the stabilizer and mix for about 3-4 min on medium to high speed

Green Mortar - Pesto alla Genovese

Italian cuisine belongs to my favourites. I also love herbs, especially basil...and, as you might have noticed, green is my favourite colour.

Pesto is amazingly versatile. It can be used as a light and simple pasta sauce, soup garnish, or to spice up caprese salad and other dishes. Having a jar of basil pesto in the fridge came in handy many times...

Pestare means to pound/to crush in Italian, hence the name of this delicacy which is traditionally prepared by grounding the ingredients with a circular motions of pestle in the mortar. 

I got my very own mortar as a Christmas present from my grandma - a great addition to my personal kitchen lab!

Pesto alla Genovese

Ingredients (makes for about 1 full bigger mortar)

3 handfuls of basil leaves
0.5 tsp. coarse-grain sea salt
60 ml extra virgin olive oil
1-2 garlic cloves
30 g pine nuts
4 tbsp. grated Parmesan cheese

Directions

1. Crush the basil leaves with salt against the sides of the mortar until you get a smooth paste (the coarse-grain salt will help crushing the leaves)
2. Add the olive oil and pound some more
3. Add halved garlic cloves and continue grounding in circular motion (garlic should not be the dominant ingredient, if you happen to have a "stronger" garlic, put in less)
4. Add pine nuts and Parmesan and crush until fine and smooth
5. Store refrigerated in a glass jar

Hearty Wellcome - Strawberry Red Velvet Cupcakes

Recently, I fell in love with cupcakes, especially because I bought several types of colourful cupcake cases when I visited Nottingham in January, and also because they are easy to transport which comes in handy when you constantly travel back and forth and want your family and friends to eat what you baked so that you have a reson to bake some more...

I'm a scientist... so as soon as I've heard about red velvet, I knew I had to try it.

Even though the red colour is, according to most recipes, achieved by artificial food colouring, the red colour should originate from anthocyanins, pigments found in cocoa powder. These pigments change in colour depending on pH. In acidic conditions, the resulting colour should be red. Therefore, in theory, if the pH of the dough stays below 7...

...Well...it worked, but not enough...and I wanted them to be bright red, so in the end, I added some liquid artificial food colouring.

Also, the dough is not supposed to be chocolate, and people often flavour it with vanilla extract...

It's not easy to get a good quality vanilla extract in Slovakia or Czech Republic, and I also got a bit bored of the omnipresent vanilla dough. The spring is coming and I've decided I wanted to have something fruity instead. Besides, red velvet just calls for strawberries!

...and here they are, my strawberry red velvet cupcakes!

Strawberry Red Velvet Cupcakes with Strawberry Cream Cheese and Sweet Cream Frosting

Ingredients (makes for about 12 medium cupcakes)

     Cupcakes
200 g butter
1 1/4 cup plain flour
3/4 cup sugar (half white/half brown)
3/4 cup strawberry puree
1/4 cup sour cream
1/4 cup full fat milk
0.75 tbsp. liquid red food colouring
0.5 tbsp. cocoa powder
0.5 tsp. white vinegar
0.5 tsp. baking soda
0.5 tsp. salt
1 large egg

     Frosting - Strawberry
150 g cream cheese
1/2 cup strawberry puree
3-4 tbsp. powdered sugar
1 tbsp. strawberry jam
   
     Frosting - Sweet cream
1/2 cup cream (at least 33% fat)
1-2 tbsp. powdered sugar
10 g whipping cream stabilizer (CZ/SK smeta-fix Dr.Oetker)

Directions
1. Preheat oven to 180°C
2. Mix together all the dry ingredients
3. Melt butter and mix it with sour cream, milk, egg, strawberry puree, and vinegar
4. Slowly add the dry mixture to the liquid one and mix thoroughly until smooth, add the food colouring and mix a bit more
5. Line a cupcake/muffin pan with cupcake cases and fill each one a bit over 3/4 full
6. Bake for about 20 minutes (toothpick inserted in the centre should come out clean)