Hello all,
How did you feel about the chocolaty (delicious) mess of last week? Anyone try it? I’d love to hear what you have to say! This week we’re taking it back to our southern roots, we made something that was born and rasied in the south has bene a southern staple for decades. You guessed it…
Red Velvet Cake with cream cheese icing
(photo by Kathleen Lynch)
The recipe was a mixture of a few recipes, it also was originally a cake! We decided cupcakes would be more share-friendly!
For Red Velvet:
2 eggs
1/2 cup unsweetened cocoa powder
red food coloring
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 1/2 cups sugar
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vinegar
1 cup milk
3 tablespoons all-purpose flour
1 bag white chocolate chips
Allow eggs to stand at room temperature for at least 30 minutes, and preheat oven to 350 degrees. Grease and lightly flour cake pans. I chose a bunt cake, but two 9-1/2 inch rounds will do just fine. In a small bowl, stir together food coloring and coca powder and set aside. The food coloring will look almost non-existent here. Just trust that it will show up later, you don’t need too much. I would say 50 drops. In an additional small bowl, stir together flour and salt; set aside.
In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla and beat until well combined. Add eggs one at a time, beating on medium speed after each addition until combined. Scrape sides of the bowl the entire mixing process. Beat in cocoa mixture, then alternately add flour mixture and buttermilk, beating low to medium speed after each addition until just combined. Stir together baking soda and vinegar. Add to batter, and mix until well combined. Pour batter into cake cups. Bake for 10-12 minutes or until fork or stick can be inserted in the middle and comes out clean. Leave in pan on wire rack for 15 minutes to cool, remove carefully from pan and let cool entirely.
Frosting:
4 cups powdered sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract
For Frosting:
Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.
Okay, so I bet you’re wondering what the Red Velvet was rated on the Mike Scale? Well, you might have guessed it, though you may not believe it…
5 Mikes!
Okay, so Mike may, or may not, be a little biast since Red Velvet is his favorite, we thought they were good, but not 5 Mikes good! Everyone enjoyed them, even the security guards!What will we have for you next week? Youll just have to wait and see!
Break an egg,
Colleen