Jaime's Red Velvet Cake/Cupcakes
A couple of years ago I was selling my red velvet cupcakes at a local coffee shop, Infuzion Cafe - which I highly recommend, in Santa Monica but because I started working in Beverly Hills I didn't have the time to drive the cupcakes to Santa Monica each week. So after I have had many people ask me for the recipe I've decided to share it with you all so you can make your own red velvet cake or cupcakes. Of course I still make this recipe for birthdays and other special occasions. It's a winner....just ask anyone who has every had them.
Makes one 8" (3 layers) or 20 cupcakes
For the cake:
1 tablespoons butter
2 1/2 cups All-purpose flour (sifted)
1 1/2 cups sugar
1 teaspoon baking soda
1 tablespoon cocoa powder
1 teaspoon salt
2 eggs
1 1/2 cups vegetable oil
1 cup buttermilk
1 oz. red food coloring
1 teaspoon vanilla bean paste or extract
1 teaspoon white distilled vinegar
1. Preheat oven to 350 degrees. For cake: Grease three 8" round cake pans with butter. (You can line the bottom with parchment paper if desired) Lightly dust each pan with flour and set aside. For cupcakes: Line muffin tins with cupcakes liners and set aside.
2. Sift the flour, sugar, baking soda, cocoa and salt into a bowl.
3. Beat eggs, oil, buttermilk, food coloring, vanilla and vinegar in a bowl with an electric mixer until combined.
4. Add dry ingredients and beat until smooth, about 1-2 minutes.
5. Divide batter evenly between pans. Bake cake about 25-30 minutes (cupcakes 18-20 minutes) until a toothpick inserted in the center comes out clean.
6. Let cakes cool for 5 minutes, then invert each onto a wire rack and cool completely. (For cupcakes, allow to cool completely on wire rack).
Cream Cheese Frosting:
One 8 ounce cream cheese, softened
1/2 stick (4 tablespoons) of unsalted butter, softened
1 teaspoon vanilla bean paste or extract
16 ounces (about 4 cups) of powdered sugar
Mix cream cheese, butter and vanilla until well blended and then add powdered sugar gradually and beat for about 3 minutes or until you get a spreading consistency. If it's too thick you may add a little milk to thin it out a bit but be careful not to add too much.
Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting.
For the cake:
1 tablespoons butter
2 1/2 cups All-purpose flour (sifted)
1 1/2 cups sugar
1 teaspoon baking soda
1 tablespoon cocoa powder
1 teaspoon salt
2 eggs
1 1/2 cups vegetable oil
1 cup buttermilk
1 oz. red food coloring
1 teaspoon vanilla bean paste or extract
1 teaspoon white distilled vinegar
1. Preheat oven to 350 degrees. For cake: Grease three 8" round cake pans with butter. (You can line the bottom with parchment paper if desired) Lightly dust each pan with flour and set aside. For cupcakes: Line muffin tins with cupcakes liners and set aside.
2. Sift the flour, sugar, baking soda, cocoa and salt into a bowl.
3. Beat eggs, oil, buttermilk, food coloring, vanilla and vinegar in a bowl with an electric mixer until combined.
4. Add dry ingredients and beat until smooth, about 1-2 minutes.
5. Divide batter evenly between pans. Bake cake about 25-30 minutes (cupcakes 18-20 minutes) until a toothpick inserted in the center comes out clean.
6. Let cakes cool for 5 minutes, then invert each onto a wire rack and cool completely. (For cupcakes, allow to cool completely on wire rack).
Cream Cheese Frosting:
One 8 ounce cream cheese, softened
1/2 stick (4 tablespoons) of unsalted butter, softened
1 teaspoon vanilla bean paste or extract
16 ounces (about 4 cups) of powdered sugar
Mix cream cheese, butter and vanilla until well blended and then add powdered sugar gradually and beat for about 3 minutes or until you get a spreading consistency. If it's too thick you may add a little milk to thin it out a bit but be careful not to add too much.
Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting.
Comments
Post a Comment