Ok so I'd never tried Red Velvet Cakes before and there was a lot of hype about them, I really wanted to know what they tasted like..I'd heard it was meant to be like a light chocolate cake..but red obviously..They seem to be pretty much the perfect cake for Valentine's Day..due to the colour and all that, incase I didn't like the cake I decided to top them with white chocolate buttercream, it was so goood!! Couldn't help but eat it out of the bowl!! The final verdict was that yes red velvet cakes definately do live up to the hype, the mixture tasted a bit bitter..but once baked the cake was so moist and tasty. Will definately be making them again, hope you all had a good Valentines Day :).
Ingredients Needed for Mr.R.Velvet
Very Valentine's Day Themed..Heart Measuring Cupcs
Blooming the Cocoa Powder
Red Velvet White Chocolate Cupcakes
Red Velvet Cupcakes
1/4 cup dark unsweetened cocoa powder
1 tablespoon red food colouring
1/4 cup boiling water
6 tablespoons unsalted butter, softened, cut into small pieces
2 tablespoons vegetable shortening, at room temperature
1 2/3 cups sugar
3 large eggs
1 cup buttermilk
1 teaspoon pure vanilla extract
2 1/2 cups cake flour
1 teaspoon fine salt
1 tablespoon cider vinegar
1 teaspoon baking soda
1. Preheat the oven to 325 degrees F (160C). Line a muffin pan with liners.
2. In a medium bowl, whisk together the cocoa powder, food coloring, and boiling water. Set aside to cool.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and shortening until smooth. Scrape down the bowl and add the sugar. Beat until the mixture is light and fluffy, about 5 minutes.
4. Add the eggs, one at a time, beating well after each addition.Stir the buttermilk and vanilla into the cooled cocoa mixture.Sift the flour and salt together into another medium bowl.
5. With the mixer on low, add the flour mixture, alternating with the cocoa mixture, to the egg mixture in three separate additions, beginning and ending with the flour mixture. Beat until incorporated.In a small bowl, combine the vinegar and baking soda and stir until the baking soda dissolves; the mixture will fizz. Add to the batter and stir until just combined.
6. Divide the batter among the prepared pans and smooth the tops. Bake until a toothpick inserted in the center of each cake comes out clean, about 15-18 minutes for cupcakes, rotating the pans halfway through the baking time. Cool cupcakes in pan on wire rack 5 minutes.
White Chocolate Buttercream
1 cup of butter, unsalted, softened
2 cups icing sugar
6 ounces white chocolate
3-5 tablespoons whipping cream
1. In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.
2. Add in melted and cooled white chocolate and whipping cream (start with 3 tablespoons and add in more to achieve desired consistancy).
3. Beat on high speed for 3-4 minutes, scraping the bowl with a spatula.