Red Velvet for Rahbean


Surprise Robin!

I’m not particularly a fan of red velvet, which is probably why this is my first time making them.  But! When its someones Birthday, they get their favorite and I put my judgment aside.  My beef with red velvet is that they are usually dry and the super heavy cream cheese frosting only makes it worse.

With that said, these have yet to be feasted on for the birthday celebration.  The results, tomorrow.  But I have a feeling with the addition of sour cream these will not be dry at all. That, or I undercooked them.

Red Velvet Cake

makes 12-14

  • 1/4 cup (2 ounces) red food coloring ( I used gel paste)
  • 2 tablespoons high-quality unsweetened cocoa powder
  • 1/2 cup (1 stick) unsalted butter at room temperature
  • 3/4 cups sugar
  • 1 large eggs
  • 1 cups cake flour
  • 3/4 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 teaspoons vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1/2 tablespoon distilled white vinegar

Preheat the oven to 350°F.

In a small bowl, stir the food coloring and cocoa powder together to make a smooth paste. Set aside. Using an electric mixer fitted with the paddle attachment, cream the butter and the sugar on medium-high speed until light and fluffy, about 2 minutes. Add the egg, beat until smooth, then add the cocoa paste while continuing to beat. Reduce the mixer speed to medium and beat the batter for about 4 minutes. In a medium bowl, sift together the cake flour, all-purpose flour, salt, and baking soda. Stir the vanilla into the buttermilk (this can be done in the measuring cup). Add the flour mixture in 3 increments alternately with the buttermilk in 2 increments, starting and ending with the flour. Beat on medium speed just until the ingredients are combined. Add the sour cream and vinegar and beat on low speed until combined.

Fill the muffin cups three-fourths full with batter. Bake for 25 to 35 minutes, just until the cupcakes feel firm to the touch and a toothpick inserted in the center comes out clean. Do not overbake, or the cupcakes will dry out. Remove from the oven and let cool in the pans for 5 minutes, then unmold onto a wire rack and let cool completely before frosting.

Cream Cheese Frosting

  • 1/2 cup (1 stick) unsalted butter at room temperature
  • 1 cup (8 ounces) cream cheese at room temperature (I used neufchatel)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt
  • 1/4 cup crisco
  • In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese, crisco, and powdered sugar on medium-high speed until light and fluffy.  Stir in the vanilla or mint extract.

    original recipe

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