Red Velvet Cakes is the popular cake like Rainbow cake. Red velvet cake has a rich, red color so makes it so beautiful and elegant. Though it's often assumed that they come from a special recipe, they're actually simple devil's food cake with red dye and often paired with a cream cheese or vanilla frosting. The perfect red velvet cupcake is moist and tender with a light, fluffy feel in your mouth. To make them turn out just right, carefully measure the ingredients and make no substitutions.
Thing You'll need
1-1/4 cup cake flour
1/4 teaspoon salt
1 tablespoon Dutch-processed cocoa powder
1/4 cup unsalted sweet cream butter, room temperature
1/2 cup buttermilk, room temperature
3/4 cup white granulated sugar
1 egg
1/2 teaspoon vanilla extract
1 tablespoon red food coloring
1/2 teaspoon baking soda
1/2 teaspoon distilled white vinegar
Measuring cups and spoons
Sifter
Mixing bowl
Hand mixer
Spatula
Cupcake pan with cupcake liners
Ice cream scoop or measuring cup
Wire cooling rack
Instructions
Thing You'll need
Instructions
1. Preheat the oven to 350 degrees Fahrenheit and place a rack in the center.
2. Sift cake flour into a bowl prior to measuring the recipe amount. Add cocoa and salt, then whisk together.
3. Cream the butter to break up any chunks and add sugar with a hand mixer on medium speed. Beat the butter and sugar together for two or three minutes until the mix becomes light and fluffy.
4. Add the egg to the butter and sugar mixture, then mix well. If doubling the recipe, add eggs one at a time. Scrape the sides of the bowl with the spatula and quickly mix again to incorporate any ingredients from the sides.
5. Add the food coloring and vanilla extract to the buttermilk, then mix with a fork.
2. Sift cake flour into a bowl prior to measuring the recipe amount. Add cocoa and salt, then whisk together.
3. Cream the butter to break up any chunks and add sugar with a hand mixer on medium speed. Beat the butter and sugar together for two or three minutes until the mix becomes light and fluffy.
4. Add the egg to the butter and sugar mixture, then mix well. If doubling the recipe, add eggs one at a time. Scrape the sides of the bowl with the spatula and quickly mix again to incorporate any ingredients from the sides.
5. Add the food coloring and vanilla extract to the buttermilk, then mix with a fork.
6. Add a third of the dry ingredients to the butter mixture and incorporate using the hand mixer at low speed. Add a third of the buttermilk mixture and incorporate. Repeat the process by alternating between the dry and buttermilk mixtures.
7. Add the vinegar and baking soda together in a small measuring cup. The mixture will foam, so make sure that there is enough room in the cup to accommodate the reaction. Add the foam to the batter and mix on low for at least 10 seconds.
7. Add the vinegar and baking soda together in a small measuring cup. The mixture will foam, so make sure that there is enough room in the cup to accommodate the reaction. Add the foam to the batter and mix on low for at least 10 seconds.
8. Fill the cupcake liners with the batter using a measuring cup or ice cream scoop for even distribution.
9. Place cupcake pan in the oven and bake for about 20 minutes. You can test whether they're done by sticking a toothpick in the center -- if it comes out clean, the cupcakes are done.
9. Place cupcake pan in the oven and bake for about 20 minutes. You can test whether they're done by sticking a toothpick in the center -- if it comes out clean, the cupcakes are done.
10. Remove the pan and place it on a wire cooling rack for five minutes. Remove the cupcakes from the pan and allow them to cool on the rack. Don't leave the cupcakes in the pan or the bottoms will generate steam and become soggy.
(source of prescription : http://www.ehow.com/how_4722823_best-red-velvet-cupcakes.html and http://iracahyono.blogspot.com/2010/05/red-velved-cake-and-me.html )
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| And finally the red velvet cake :) |
