Sunday, 27 November 2011

Red Velvet With Cream Chesse Frosting

   I tried red velvet for the first time last year at a wedding shower and immediately fell in love with it`s unique flavor. Red velvet is a tangy buttermilk cake with a very mild hint of chocolate and vanilla flavor. It`s really a flavor on it`s own! This cake came out perfectly, my boyfriend told me that it`s the best red velvet cake hes ever tried, and that he would have another one if i brought over more :p! And that`s a huge compliment since he doesn`t like red velvet and especially cream cheese frosting. My other taste tester`s told me that the cake was delicious, so fluffy and light! They didn`t get that disgusting feeling after eating a very heavy dessert.
Here is a very similar and simple red velvet recipe that you can try out. It`s from one of my favorite cupcake bakers... Martha Stewart :)!
  • 2 1/2 cups cake flour (not self- rising), sifted
  • 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 large eggs, room temperature
  • 1/2 teaspoon red gel-paste food color
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons distilled white vinegar
1.     Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
2.     With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
3.     Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
4.     Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
5.     To finish, use a small offset spatula to spread cupcakes with frosting.
Here is a very quick, ideal cream cheese frosting for this classic cake!
  • 8 ounces (2 sticks) unsalted butter, room temperature
  • 12 ounces cream cheese, room temperature
  • 1 pound (4 cups) confectioners' sugar, sifted
  • 3/4 teaspoon pure vanilla extract
1.     Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.

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