Hello. Would anyone know of a Red Velvet Cake with icing recipe?
Thank you for any feedback or links!
SnapperAdding the recipe here to save people scrolling down to find the one DinkiDi provided.http://thermovixens.com/2011/08/29/ohhh-red-velvet-cupcakes/
Red velvet cupcakes
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
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 and running, 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.
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.members' comments
CateCanCook - I made Red Velvet Cupcakes for Valentines Day - here's the link to my blog http://catecancook.blogspot.com/2011/02/valentines-day-recipes.html
andiesenji - The Red Velvet Cake Recipe
on my blog does not use red food coloring. It uses maraschino cherries which have a faint almond flavor, in addition to the cherry. The cake is very moist and lovely.
maddy - The thermovixens recipe above is a beautiful texture! 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