These are the single greatest thing in the whole world.
Just ask Mikey.
He couldn’t stop eating them…and that’s saying something considering he doesn’t consume sugar on even a weekly basis.
(I need it every day).
Pretty much all red velvet recipes are about the same.
I will forever use this recipe for all things red velvet.
And the brown sugar cream cheese frosting, although a mouthful, is the best frosting I have ever made.
There are just a few simple ingredients that go into making this cake.
The few secret ingredients?
A whole bottle of red food coloring and cocoa powder.
Aka, Tru Blood.
Such a beautiful color!
Some baking soda and vinegar that bubbles up…
I made these for a Wisconsin Badger game.
How fitting, right?
This might be my favorite batter of all time.
I made these in a hurry so I was running around like a mad woman and spilling things everywhere.
After I threw them in the oven I went into the bathroom to put on my makeup and realized I looked like a straight up vampire.
I had red food coloring all around my mouth and dripping down from under my nose.
It’s funny because I pretty much always have food on my face after I bake and Mikey never tells me.
I always end up finding it an hour later, after I talk to the ups man and my landlord.
Don’t worry guys, it’s not a giant zit on my face…
Just dried up chocolate….
Mikey and I will be talking while I’m baking/he’s stealing my ingredients and he never tells me that I have chocolate smeared all the way across my face.
We’re working on this.
Slowly add in the powdered sugar after whipping the butter, cream cheese and vanilla.
Add a dash of salt and the a teaspoon of milk at a time to get the right consistency.
You may not need any milk, you may need quite a bit.
Just remember, ONLY A LITTLE MILK AT A TIME!
They taste even better than they look.
Recipe: Red Velvet Cake
Makes about 24 cupcakes.
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 oz. liquid red food coloring (4 Tbsp)
5 tablespoons cocoa powder
2 1/2 cups all purpose flour, sifted
1 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
3 teaspoons white vinegar
Preheat oven to 350 degrees. Grease two 9-inch round cake pans with shortening and line bottom with parchment, or line cupcake tins with liners and set aside.
In the bowl of a stand mixer, combine butter and sugar until fluffy. Add the eggs and vanilla. Mix well.
In a small condiment cup, stir together liquid food coloring and cocoa powder until smooth and then add to the butter mixture.
Sift together flour and salt. Add flour to butter mixture in two additions, alternating with the cup of buttermilk. Begin and end with flour. Scrape down bowl and mix well.
In a small condiment cup, combine baking soda and vinegar. Mixture will bubble and fizz. Pour into the cake batter and mix until well incorporated.
Divide batter between the two prepared pans and bake for 25-30 minutes, or until the cake springs back when pressed in the center.
Let cakes cool slightly in pans. Run a knife along the edge of the pans and turn cakes out. Let cool completely before icing.
Recipe: Brown Sugar Cream Cheese Frosting
2 Sticks butter, softened
8oz cream cheese, softened
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
2-4 tablespoons milk
4-6 cups powdered sugar
depending on desired consistency
Cream the butter and cream cheese together in an electric mixer. (Be sure that the two are at room temperature. Cold cream cheese or butter can make your frosting lumpy.) Add the brown sugar and vanilla extract, and beat for about 2 minutes. Turn off mixer and add 2 cups of powdered sugar. Turn the mixer on a low speed so the sugar doesn’t fly out of the bowl. Slowly add more sugar alternately with the milk until you reach your desired consistency. I like my cupcake frosting to be slightly more thick than cake frosting, so it can hold its shape on the cupcake.