a couple month ago, i've been around blog-walking, blog-hoping.. then i've seen these red velvet cake. and you know what, my 1st impression.. wow, thats very
RED. since my childhood, my dad not really allow us to eat a food that contains food coloring. not good for our body system especially our kidney.
due to this red velvet cake, i've read every comment that this cake is a devil's food nowadays. so i've set in my mind i have to try this cake at least once in a life.
until when my friend invite me for a potluck at her home, i've been bake one red velvet for them (eventhough that cake got new name "Kek Salah Acuan" because of my new cake mold make the cake stick at the base ^_^ ). seriously this cake worth trying even though the cost to make this cake very expensive (for me a kampung gal, for town gal maybe its not too much ^_^). after get a few comments from my friends, family, family friend.. i'm deciding to put this red velvet into the list of product for
NisaShoppe biz.
now Alhamdulillah, few of friends had order the red velvet cuppies from me. Alhamdulillah, that is rezeki from Allah s.w.t.
later i will do the red velvet in heart shape mold. for those yang nak order, u can directly email or ask at the comments field.
here i'm sharing with u guys the recipe & tips that i've copy from
shine.yahoo
Some bakers out there seem to think all they need is red batter and white frosting to make red velvet cake. Not so, says Nicole, who has
eight rules for the truly authentic red velvet cake:
1. The cake must have some cocoa, but not too much because it is not a chocolate cake.
2. The cake must have red food coloring; beet juice does not add the right kind of red.
3. The cake must have cream cheese frosting.
4. There should be pecans. (This was news to me.)
5. You must use high-quality ingredients, including White Lily flour, a Southern specialty flour.
6. Precise measurements and meticulous attention to detail are key for this cake; therefore, it must be made in small, easy-to handle, family-sized batches. (Mass-produced batter just doesn't cut it. Sorry, large-scale bakeries.)
7. You must use a hand-held electric mixer, not a stand mixer: Larger machines can over-mix the batter, which sometimes prevents the cake from rising properly.
8. Red velvet cake batter needs vegetable oil, not butter or shortening. Oil yields a very moist cake.
I've looked around for a recipe and was thrilled to discover this one, which incorporates all eight essentials for the perfect red velvet cake.
Paula Deen’s Red Velvet Cupcakes from Food Network
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans, fresh raspberry or strawberry, or sprinkles.
