Recipe 17 - Red Velvet Cake

This next recipe is a recipe I got from my sis who is staying in London now. A very easy recipe to follow. My only problem was, I didn't have the proper tools to make this Red Velvet cake. I didn't have the blender for it to blend and I didn't have the weight for me to measure the ingredients. Just had to follow my heart. So here is my version of the Red Velvet Cake. Still a lot of things to be improved.

Salah satu peminat Red Velvet cake saya

Here is the ingredients and the method of baking this cake.

Ingredients:

 For the Cake:

 120g unsalted butter, at room temperature

300g caster sugar

2 eggs

20g cocoa powder

40ml red food coloring

1 tsp vanilla extract

240ml butter milk

300g plain flour

1 tsp salt

1 tsp bicarbonate of soda

3 tsp of apple vinegar

For the cream cheese Icing:

600g icing, sifted

100g unslated butter, at room tempeture

250g cream cheese, cold

Method:

•  Preheat the oven to 170c/325.
• Put the butter milk and the sugar in a freestanding electric mixer with a paddle attachement (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
• In a separate bowl, mix together the cocoa powder, red food coloring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and colored (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour, and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add salt, bicarbonate of soda and vinegar. beat until well mixed, then turn up the speed again and beat for a couple more minutes.
• Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20 - 25 minutes, or until sponge bounces back when touched. A skewer inserted in the center should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
• meanwhile for the cream cheese frosting: Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachement (or use a handheld electric whisk) on medium-slow speed until the imxture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. continue beating until the forsting is light and fluffy, at least 5 minutes. Do not over beat, as it can quickly become runny.
• when the cakes are cold, spoon over the cream cheese frosting on top.

Good luck trying this my friends. leave a comment at my blog once you have tried this recipe ya.

Thanks and take care :)