Iv been asked many times for my red velvet recipe and to be honest with you i just never really got around to passing on the information till i found out about writing a blog. Many of my friends tell me not to post recipes or give away my secrets, but to be honest it gives me pleasure and if i enjoy it i hope other people enjoy it too....
What i learnt in my childhood by having so many brothers and sisters is that sharing is good. We always gave each other things and passed on ideas and blame.... But the most important was about food. Be it a good restaurant, a great recipe or a good technique for making something we have done a million times.
My red velvet recipe is simple and quick, but like everything, you must have the right ingrediants and measure evrything to the T. Im not sure where red velevet cupcakes originated from but the first time i saw a cake this deep red velevt colour was in a movie call 'Steel Magnolias' with Julia Roberts 1n 1989. It was an armadillo cake and i just thought to myself that it was very original.
Many believe that the red velvet cake originated in the Waldorf Astoria in New York as their signature dish in the 1920's. But instead of red dye, they used beetroot to colour the cake and also to add moisture. Either way the recipe below is one to try and enjoy.
300g caster sugar
1tsp bicarbonate of soda
1T cocoa powder
250ml milk or buttermilk
2 eggs (room temperature)
3tsp red food colouring or beetroot reduction
1tsp vanilla essence
- Whisk oil and sugar till light and fluffy
- Add the eggs in one at a time.
- Add the milk, or buttermilk.
- Add the food colouring and vanilla essence.
- Sift the flour, cocoa powder and salt and bicorbonatoe of soda and mix till smooth. Dont over beat otherwise you will get a heavy stodgy cake.
- Place in the oven at 180 degrees, and bake for 20-25 minutes
Cream cheese icing:
200grams softened butter
200 grams icing sugar
2T vanilla essence
- Cream the butter and philadelphia together, make sure they are the same temperature, otherwise the butter will get hard and lumpy
- Add the icing sugar and vanilla essence and then cream your cake. Make sure your cake is cool when you do this and then place in the fridge to set and serve
This is for you princess mananaswiss!!!! (Happy Birthday)