Basic ingredients include shortening, sugar, eggs, cocoa, and buttermilk. Original red velvet cakes got color from imported cocoa. Cake requires 1 hour baking at 350°F. Butter and cream cheese need 15-30 minutes to soften
Professional-style crumb with plush velvety texture. Stays fresh for 4 days without losing freshness. Uses Japanese baking technique with classic ingredients. Less sweet than typical vanilla cupcakes
Crisco was introduced by Procter & Gamble in 1911. Made from vegetable oils through hydrogenation process. Contains additives like TBHQ and citric acid
First documented in 1796 by Amelia Simmons as a light cake in small cups. Term "cupcake" first appeared in 1828 in Eliza Leslie's cookbook. Originally baked in individual pottery cups, later standardized to muffin tins
Recipe uses full-fat cream cheese, three eggs, and cornstarch for rich texture. Graham cracker crust is baked first, then filling is poured over. Water bath creates steamy environment for extra creaminess
Raw sugar with coarse grain and light tan color. Contains 97-99% sucrose and 2% molasses. Named after Guyana, where it was first produced