Mmmm. Red Velvet. Just the two words together makes your mouth water. Cakes, cupcakes... anything dessert-related with those two words before it is sure to be delicious. Here's my new favorite red velvet recipe. Not too dense, but not too fluffy either.
Ingredients:
1 1/2 sticks softened butter
2 1/4 cups sugar
3 eggs
1 0.3 oz bottle of red food coloring
3 T. of cocoa powder
2 T of vanilla
1 1/2 cups Buttermilk
1 1/2 tsp. salt
3 1/2 cups flour
1 1/2 tsp. Cider Vinegar
1 1/2 tsp. Baking Soda
First preheat your oven to 350.
Use a very large bowl. Cream together your butter and sugar. Beat 'til it's fluffy.
Add the eggs one at a time, beating after each one.
Squeeze the whole bottle of food coloring into a small bowl. This is kinda scary looking....
Yikes! but don't worry, it's just food coloring!
Then add the cocoa powder and the vanilla. Stir until a thick, smooth paste forms.
Add the paste to the butter mixture.
And mix well.
In a two-cup measuring cup mix the buttermilk and the salt. Add one third to the batter. Mix. Then add one third of the flour, and mix. Alternate between buttermilk and flour until you've added it all.
The next step is your science experiment for the day.
Does anybody know what happens when you combine baking soda & vinegar? Combine in a small bowl...
bubble, bubble
Stir together and add to the cake batter. Mix well.
So now you have a choice to make... Cake? Or cupcakes?
If you're making cupcakes, line a muffin pan with paper liners, fill a little more than halfway and bake for 22 minutes.
If you're making a cake (this will make a 3 layer cake), grease and lightly flour your 8 inch round pan(s) and bake for 35 minutes.
I did a combo of the two. I got one 8 inch round cake and 16 cupcakes.
Frost with cream cheese frosting
(see blog post Dec 11th, "What's Cuter Than Cupcakes?")
(Red Sugar Sprinkles are optional)
MMMMMMMMMMMMMMMMMMMMMMMMMMM
THE END
0 comments:
Post a Comment