People love red velvet. Like adore it. I say, what’s the big deal? it’s chocolate cake with food dye? I don’t need food dye to eat cake. I eat naked, unadorned cake. But if someone I love asks for cake with food dye, that’s what they get. My cousin, aka chief-taste-tester requested all cakes which are vehicles for cream cheese icing. I had already made a different cake but he is the baby and I think you should get what you want (at least the cake you want) on your birthday. So cake number two commenced.
This recipe is from the Whimsical Bakehouse, a bakery in NY state, the owners of which published a fabulous cake book, with that title and another book, Little Cakes, which is devoted to cupcakes. That is where I went for the recipe. If you are looking for a book with a lot of foolproof cake recipes, go here. They always work. They have great instructions on decorating cakes too, with good ideas on doing it easily. Clearly I have no patience because I bought a big tip and do the same thing every time. I know what I like. You will too if you make this cake and frosting. Ciao!
Red Velvet Cupcakes
adapted from Little Cakes
2 sticks unsalted butter
1 1/2 cups sugar
2 large eggs
1 tablespoon red liquid gel color
2 1/2 cups cake flour
2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 teaspoon pure vanilla extract
1 teaspoon vinegar
1. Preheat oven to 350. Grease the top of a muffin tin and add liners.
2. Beat butter and sugar together until light and fluffy.
3. Add eggs and food coloring until well creamed.
4. Sift flour, cocoa, baking soda and salt into separate bowl.
5. At a low speed, add the dry ingredients to the butter mixture alternatively with the buttermilk, vanilla and vinegar.
6. Pour into the prepared molds, filling 3/4. Bake 18-20 minutes or until a cake tester comes out clean. Cool on a wire rack before turning out.
Cream Cheese Icing aka why we all came to the party
1/2 cup butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
2 teaspoons vanilla extract
1. Beat butter and cream cheese until fluffy
2. add sugar and vanilla and beat until fluffy and smooth.