Saturday, February 14, 2009

Dessert: Red Velvet Cupcakes

I just had to post this recipe today, via design*sponge


Ann’s Red Velvet Cake (or cupcakes)

Preheat oven at 350

1 oz. red food coloring
2 Tbsp. cocoa
1/4 c. butter
1/4 c. margarine
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
2 1/4 cup cake flour
1 scant tsp. salt
1 c. buttermilk
1 tsp. soda
1 Tbsp. vinegar

Mix coloring and cocoa together until smooth and set aside until needed. Do not stir.

-Cream together butter, margarine and sugar. ( be sure to beat the mixture long enough…… the butter, margarine and sugar should look white and creamy )

-Add eggs and vanilla and mix well.

-Add cocoa mixture and mix until well blended.

-Sift together two times: flour and salt.

-Add alternately with buttermilk and mix well.

-Place 1 tsp. soda on cake batter, then add 1 Tbsp. vinegar. Mix until well blended.

-Pour into 2 well greased and floured 9″ cake pans

-Bake at 350 for 30 minutes

-Cool and frost with French cream icing.

French Cream Icing

1 c. milk
6 Tbsp. flour
1/2 c. butter
1/2 c. margarine
1 c. fine granulated sugar
1 1/2 tsp. vanilla

-Make a thickening of 1 c. milk and flour. ( blend with hand mixer ) Cook until thick but not clumpy, more like a thicker sauce.

-Beat well to be sure it is very smooth. Take pan off heat and set in a pan of ice water to chill it.

-Cream together butter, margarine and sugar for 15 - 20 minutes. Add thickening and beat another 10 minutes. Add vanilla.

** Icing needs to be very cold. You may want to put it in the freezer for a bit to thicken and cool it.

Note: If you choose to make cupcakes, this recipe yields about 36 of them.

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