Friday, April 2, 2010

Red Velvet Cake

I gave Foxtrot Freddie a few choices for his birthday cake this year.  His selection was Red Velvet.  I hadn't made one of these since the 1970's when the Waldorf Astoria was touting theirs as the best, finest, and by far, most delectable. I thought I'd give it a try, once again.  I perused all of the famous recipes and concocted my own recipe.  A little of this, a little of that.. And here 'tis.

Red Velvet Cake
3 cups cake flour; not self rising.
2 Tablespoons cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs
1 teaspoon vanilla
1 cup buttermilk
1 1/2 teaspoons of baking soda
1 1/2 teaspoons of vinegar
2 ounces of red food coloring

Mix sugar, eggs and oil. Add cocoa powder, vanilla, food color and vinegar.  Mix baking soda and salt in with the flour. Stir the vinegar into the buttermilk. Use your mixer and beat in one cup of flour mixture interspersing it with one cup of buttermilk.  Mix until ingredients are blended.  Bake in cupcakes at 350 for 20 minutes.

Now this is a wierd one. I adapted it from The Pioneer Woman . I enjoy her recipes and those of another blogger, Bakerella. However, I questioned both of them when they commented on this icing recipe being their favorite.  You'll see why....
This icing recipe has flour in it.  Yes, you read that correctly.  I have to tell you, when I made it, I really questioned both of these fine bakers.  It had the "pasty" consistency you ate in 1st grade. However, I persevered thinking I will either love it or throw it out.  Turns out, it's a great recipe!  (I did adapt it somewhat as I think a Red Velvet Cake needs a hint of cream cheese flavor in the icing.)

1 cup milk; I used fat free 1/2 and 1/2.
5 Tablespoons of flour
1 generous teaspoon vanilla
1 cup butter
2 ounces of cream cheese
1 cup granulated sugar

Whisk the flour into the milk and heat in saucepan until the mixture is bubbling and thick.  Cool. (I cooled mine in a sink of ice water as I was antsy to taste this concoction.)
Cream butter, cream cheese and sugar.  Add the vanilla.
When the flour/milk mixture is cool, beat it into the sugar/butter mixture a third at a time until it is the consistency of whipped cream.
Put your favorite tip on your pastry bag and pipe the icing on the cooled cupcakes. You can also use the old fashioned butter knife to spread this creamy icing on your favorite cakes.
These fun little "rose" cupcake wrppers are courtesy of a dear friend.  The cake was a hit! We shared with neighbors, co-workers and still have plenty to enjoy!

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