View allAll Photos Tagged RedVelvet
All I can say is yum yum yum!
Recipe is here:
pinchmysalt.com/2009/02/04/red-velvet-cupcakes-with-cream...
I halved the food coloring (and replaced the remaining amount with water), and it definitely turned out a nice shade of red. These cupcakes are moist, light, and fluffy. The frosting is much less sweet than store-bought ones, so you might want to increase the sugar a bit if that's what you're going for.
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.
This Red Velvet cake w/ Vanilla buttercream was covered in Mendhi patterns and adorned with faux Buddhist prayer beads. The eight Buddhist symbols are woven into the piped patterns as well.
This version has about 3/4" torso length added, and I think it's an improvement but not enough. I've adjusted my pattern piece with an extra inch of torso length, and also lowered the underarm seam a little.
I moved the side bust pleat out to the side by a small amount, and stitched it down, but I think it might work better as an actual dart. It's slightly less fabric now that the side seam has been extended (and the bottom curve of the bodice adjusted accordingly), and I think the placement works, just not the way the pleat opens up.
I think this might be close enough for me to make those adjustments on the pattern and go ahead and cut out the actual fabric instead of another muslin. Progress!
May 14th, 2012
Grocery day! Had these delicious cupcakes with Jenn as a reward for us being "adults."
Oh and some homeless/insane guy with a broken guitar sang to me at a bus stop and had an entire conversation with me while I had no idea what he was actually saying and just say "mhmm" when ever he paused.
I am just too excited about my new July Flavor to wait any longer.....
Tropicalia is a coconut - orangewater cupcake with milk chocolate buttercream and shredded coconut. Get one while it's hot!
Thanks to Beck for inspiring the name.
Here's 2 flavors featured on our Mother's Day Menu
This is one of my favorite photos that I have taken. Sprinkles will brighten me up on any dreary day! Red velvet cupcakes with cream cheese frosting.
Just a snap shot : )
Monday Nov 16th
was her daddy's 34th Birthday
she helped make his FAVORITE cake
Red Velvet with Cream cheese icing
and as you can see she helped with devouring it : )
WARNING :
MY IMAGES ARE - ALL RIGHTS RESERVED TO ME
( COPYRIGHTS )
When I was in Chicago back in summer 2010, I went on a massive cupcake craze, trying literally every cupcake store there were. When I left, someone told me about southport, and how they sold only chocolate and vanilla and there would be lineups just for these cupcakes. I knew coming back I HAD to try this magical place and I am so glad I did. The Vanilla was a little too sweet, but the Red Velvet with Goat Cheese Frosting was AMAZING! Not overly sweet but with a distinct goat cheese taste. Cake was moist and a little crumbly. Joy.
Chicago, Il