View allAll Photos Tagged RedVelvet
Love it! Today was great, wandering in the Swedish part of Chicago. :)
Red Velvet Cupcake, cinnamon twist, and few free cookies :)
Andersonville, Chicago (Berwyn)
I love this bakery. I've been here before, and their cupcakes are so fluffy and soft. I even have their cookbook and they are amazing recipes (even if they ask for an insane amount of ingredients)
London, UK
Finally got some decent photos taken and a blog post with all my details up. tumbleweedsinthewind.blogspot.com/2013/12/the-hills-are-a...
Red velvet cupcakes with cream cheese frosting decorated with fondant decorations for a 40th birthday
Red Velvet Cake
2 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
Cream Cheese Frosting Ingredients:
1 lb cream cheese, at room temperature
1/2 cup butter, at room temperature
1 Tbsp. vanilla extract
3-4 cups powdered sugar, sifted
Preheat oven to 350 degrees.
In a small bowl, whisk the flour, baking powder, and salt. Whisk food coloring and cocoa powder together, until smooth, in a prep bowl.
In the bowl of your mixer, beat together butter and sugar, until light and fluffy. Beat in eggs, one at a time, then add vanilla and cocoa/food coloring. Add flour and buttermilk, alternating each, beginning and ending with flour. Mix vinegar and baking soda in a little cup and then gently fold this into the cake batter. Split batter into two cake pans that have been greased with the butter papers. Bake 30 minutes at 350F or until a cake tester comes out clean. Cool in the pan 10 minutes then remove to a wire rack to cool completely.
For the frosting:
Whip together butter and cream cheese then add 1 teaspoon vanilla and gradually add the confectioner's sugar until a spreadable consistency is achieved. Place your first layer on your cake stand and spread the top with a dollop of frosting leaving it thicker at the edges. Invert your second layer onto this. Now transfer a little of the frosting to a small bowl and spread a thin coat over the cake. Don't worry about crumbs at this point. Place the cake in the refrigerator for 15 minutes or until the crumb coat is firm (chill the rest of the frosting if your kitchen is too warm). Now frost the cake with the rest of your frosting. Chill several hours or overnight before serving.
Yesterday I happened upon the worlds largest garage sale...25,000 sq ft of Junk.......it was being run by a local church....there were sections.......I saw this chair and had to have it....it was dirty...the wood was dull.....but I loved the design......got it home and rubbed it down with lemon oil......such a pretty cair......$15