soon after my daughter moved to nashville about 10 years ago, she started talking about a cake that different girls in her office were bringing to work. she asked me if i had ever made a red velvet cake to which i replied no. for her daughter’s first birthday, she ordered cupcakes……she rarely bakes…..and said i should find a recipe and make them. she assured me that people here would love them. the baker here did find a recipe and we were surprised to learn that the icing was a cooked one with flour and milk. when i received the new issue of cuisine at home, i noticed they had printed a red velvet recipe. it’s a bit different from the one we use, but sounds very good.
whisk together
31/2 cups all purpose flour
3 T. cocoa powder
11/2t. each baking soda, salt, and instant espresso powder
blend;add:
2 cups sugar
3 eggs
2 cups vegetable oil
2 oz. red food color
11/2 t. vanilla extract
mix in:
11/2 cups buttermilk
11/2 t. white vinegar
preheat oven 350 degrees; line two 12 cup muffin pans with papers. whisk dry ingredients together in a bowl, set aside. blend sugar and eggs in a bowl with a hand mixer until ribbons form, about 5 minutes. with mixer running, add oil in a stream until blended. mix in color and vanilla. mix 1/2 dry ingredients into butter mixture, followed by the buttermilk and vinegar, then remaining dry ingredients; blend until incorporated. fill liners, bake 20-25 minutes until toothpick comes out clean. cool and transfer to a rack.
frosting on next blog…….