A Red Velvet Cake is so striking that I decided to take the batter and make individual-sized cupcakes. I really like how they look, with their swirls of fluffy white frosting against the garishly red cake. A few sprinkles of leftover cake crumbs is all that is needed to complete their look.
Now a Red Velvet Cake is really a Devil's Food Cake that has red food coloring added to it. Its' chocolate flavor is quite mild and that is because we only add 1 tablespoon of cocoa powder to the batter. Buttermilk is responsible for this cake's moist and tender crumb. You can buy buttermilk or buttermilk powder, or you can make your own by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Just let this mixture stand 5 to 10 minutes before using. The cake batter uses the creaming method, that is, beat the butter with the sugar until creamy, add the egg and vanilla extract, and then alternately add the flour mixture and buttermilk (mixed with the red food dye). The final step is to add a mixture of baking soda and vinegar. Because baking soda starts to react with the batter right away, try to get the cupcakes into the oven as quickly as possible. In the past I made very large billowing cupcakes, but I now like them smaller so I have adjusted this recipe to make 12 cupcakes.
Finally, the frosting, which is really what cupcakes are all about. The classic frosting for a Red Velvet Cake is cream cheese. But this cream cheese frosting is a little different in that it also contains heavy cream so you end up with a sweet yet tangy frosting, that is soft and creamy. The frosting recipe is adapted from 'The Waldorf-Astoria Cookbook' by John Doherty. You can simply spread the frosting on the tops of the cupcakes with an offset spatula or knife, but for a more eye catching cupcake, pipe lovely swirls using a Wilton 1M large open star decorating tip. Read more:
ไม่มีความคิดเห็น:
แสดงความคิดเห็น