Author Topic: Red Velvet Cake  (Read 26161 times)

Offline Tsmacks

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Re: Red Velvet Cake
« Reply #15 on: November 06, 2011, 12:11:27 pm »
Hi snapper i hope this leads you where it led me!!

Red Velvet Cupcakes | Recetario Thermomix® - Vorwerk España
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Offline DinkyDi

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Re: Red Velvet Cake
« Reply #16 on: December 17, 2011, 03:42:24 am »
http://thermovixens.com/2011/08/29/ohhh-red-velvet-cupcakes/
Red velvet cupcakes
 
Ingredients
 200g plain flour
 1/4 teaspoon salt
 10 grams cocoa powder
 60g butter, at room temperature
 180g white caster sugar
 1 large egg
 1/2 teaspoon vanilla extract
 1/2 cup buttermilk
 1 tbs red liquid food colouring
 1/2 tsp white vinegar
 1/2 tsp bi carb soda
 
Cream Cheese Icing
 
250g cream cheese, at room temperature
 1 tsp vanilla extract
 110g icing sugar, sifted
 
Method:
 1.Preheat oven to 180 degrees C (non fan forced)
 2.In a large bowl sift together the flour, salt, and cocoa powder.
 3.In the bowl  beat the butter until soft 20 seconds on Speed 5
 4.Add the sugar and beat  until light and fluffy for 30 seconds speed 5 
 5.Add the egg and beat for 10 seconds speed 3.  Scrape down the sides of the bowl. 
 6.Add the vanilla extract and beat until combined 5 seconds speed 6
 7.In a measuring cup whisk the buttermilk with the red food colouring.  With the TMX on speed 3, alternatively add the flour mixture, and then the buttermilk mixture to the bowl.  Do this in three additions, ending with the flour mixture.
 8.In a small cup combine the vinegar with the bi carb soda.  Allow the mixture to fizz, and then quickly mix into the  batter 10 seconds speed 6
 9.Now they said to work quickly – but I couldn’t and it didn’t seem to make much of a difference. Divide the batter amongst your prepared muffin cups.  Smooth the tops
 10.Bake in the oven for 15-20 minutes, or until a toothpick comes out clean (my oven was 15 mins)
 11.Cool the cakes on a wire rack until completely cool.
 
Icing:
 1.To make the cream cheese icing place the cream cheese in the bowl TMX with the Butterfly attachment. Beat the cream cheese until smooth 20 seconds speed 4,  scrape down the bowl.
2.Add the vanilla and icing sugar, and beat until the mixture in nice and smooth for 20 seconds speed 4.  You may need to add more icing sugar to get the right consistency. 
 3.Pipe the icing onto the cupcakes and crumble your “sacrificial” cupcake and top of the icing with those lovely red crumbs!!
 
Hints & Tips
 •I forgot to put the butterfly attachment on for the icing, so it may come up a bit fluffier if you use it.
 •I used TMX Raw sugar, that I had previously made into icing sugar.  Doing this will give you an off white colour for the icing – so I do suggest you use the white icing sugar
 •You could use anything to decorate these little puppies
 •You can use this mixture to make a cake and put the cream cheese filling in the middle and the top
 •Most  Red Velvet cupcake recipes I found, used around 20ml of Red colouring or like this recipe 1 Tablespoon.  That was a bit too much for my liking, so 1 only used 1 Teaspoon.  If you are conscious of what colourings go into your food, just use the 1tsp that I did.   
So far i have liked this recipe out of the ones i have tried
mandurah
western australia

Offline maddy

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Re: Red Velvet Cake
« Reply #17 on: July 21, 2012, 08:43:13 am »
The thermovixens recipe above is a beautiful texture!





I had only made them once before, and it was an epic fail!  That recipe suggested red gel paste, and it was disgusting....you could even smell it.
This recipe I used Queen pillar box red (1 Tbsp.), and it was perfect....no taste or smell.
The cupcakes themselves only have a hint of cocoa flavour, so they are fairly neutral tasting....that's where the cream cheese icing comes in.
I don't use the TM for cream cheese icing, as I find it makes it sloppy, even once chillled....so I whip it using a mixer.

The cream cheese recipe I used was:

250g cream cheese
195g sifted icing sugar
100g soft cubed salted butter
1 tsp. vanilla extract
.........EAT CAKE!

Offline Cornish Cream

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Re: Red Velvet Cake
« Reply #18 on: July 21, 2012, 10:35:38 am »
Just stunning Maddy 8)
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

jakodai

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Re: Red Velvet Cake
« Reply #19 on: August 04, 2012, 09:36:29 am »
I'm going to try to make these tomorrow. Quick question(s) though, Maddy - what tip did you use for icing your cupcakes here? Also, did you stop the thermomix when adding the flour & liquid alternately or just pour it through the lid?

Offline maddy

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Re: Red Velvet Cake
« Reply #20 on: August 04, 2012, 04:10:24 pm »
I used one of those cheap plastic, large open hole tips..the one you get In a pack of 3 from the supermarket  ;)  just swirl it from the outside to the centre.
The flour & buttermilk went in through the lid, Whilst motor running.
« Last Edit: August 04, 2012, 05:00:04 pm by maddy »
.........EAT CAKE!

jakodai

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Re: Re: Red Velvet Cake
« Reply #21 on: August 05, 2012, 02:30:00 pm »
I made these today and I'm very proud of myself - these are the first cupcakes I've successfully piped! And they tasted great, although I've made this recipe (from Joy of Baking) but I accidentally used low fat cream cheese and they were a little too sloppy to sit properly.


Offline maddy

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Re: Red Velvet Cake
« Reply #22 on: August 06, 2012, 06:54:48 am »
They look fantastic J  8)
I know this counteracts the low fat c/cheese, but for next time just sift in some more icing sugar to stiffen it up  ;)
.........EAT CAKE!

jakodai

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Re: Red Velvet Cake
« Reply #23 on: August 06, 2012, 12:35:07 pm »
Thanks Maddy! That means ALOT coming from you, you're the cupcake queen! ;-)

I didn't realise what I'd done until after I had already cracked it and spread the frosting on with a spatula....