The Buttery Blog

Everything's better with butter.

Red Velvet May 30, 2009

Filed under: Desserts — butteryblog @ 1:25 am
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Blue Velvet

Blue Velvet

When we were trying to name this blog, we briefly considered the name, Red Velvet Armadillo. I loved it for a few reasons.

1. I love red velvet cake more than almost anything else.
2. I love the movie, Steel Magnolias. I cannot not watch it when I see it on television. I cannot not cry. And I absolutely cannot not say the lines along with the actors. It’s like I’m a 12 year old girl at a Jonas Brothers concert.
3. I love the tagline, “Nothin’ like a good piece of ass!” I love the word “ass”. And it’s true- there isn’t.

Since I love Red Velvet cake, I’m always on the search for a good recipe. So when I found this one at Culinary Concoctions by Peabody, I knew I had to try it. All I needed was an excuse…. enter Memorial Day. I felt like adding a little bit of a twist so I made one batch of red and one of blue velvet. Same recipe, just replace the red food coloring with blue.

So here’s the recipe (adapted from Mrs. Wilkes’ Boardinghouse Cookbook: Recipes and Recollections from Her Savannah Table by Selma Wilkes at Culinary Concoctions by Peabody):

Red Velvet Cupcakes

2 eggs
1 1/2 cups sugar
1 1/2 cups vegetable oil
1 tsp white vinegar
2 1/2 cups cake flour
1 tsp baking soda
2 to 3 TBSP cocoa powder
1 cup buttermilk
1 tsp vanilla
5/8 ounce bottle red food coloring
3/4 cup sour cream

Preheat the oven to 350F. Cream the eggs, sugar, oil and vinegar. Sift the cake flour, baking soda, and cocoa together. Add the flour mixture to the creamed ingredients while beating. Slowly add the buttermilk. Let it incorporate (I love when Emeril says that) and then add sour cream. While still beating, add the vanilla and the food coloring. Pour into cupcake pans and bake for 10-15 minutes. They’re done if they bounce back after you press them. Makes 12-15. *The sour cream was my addition and upon reflection, it’s probably not necessary. The cake would have been pretty moist without it. I hate that word- moist.

Red Velvet Cake Frosting
1(8 ounce) package cream cheese, softened
1/2 cup butter
1 (1 pound) box confectioners sugar
1 tsp vanilla extract

Combine the cream cheese and butter and melt over very low heat. Add the sugar and vanilla and mix well. If the frosting becomes too thick, add a little milk. One recipe covered both batches of cupcakes. *The pictures make this look like a glaze. That’s what happens when you leave cupcakes in the sun for 15 hours. But it worked.

This seemed to go over pretty well among the Memorial Day crew. I was a fan. I don’t know if it will become my definitive Red Velvet recipe, but it’s definitely in the top three.

I love you more than my luggage,
Ms. Butterpants

P.S. The cupcakes are housed in a Cupcake Courier.  I do not get kickbacks, but I am a superfan.  You can get it at Williams-Sonoma.

Red Velvet

Red Velvet

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4 Responses to “Red Velvet”

  1. butteryblog Says:

    Have you ever tried sprinkling a few chopped walnuts on top? I don’t generally dig nuts in my baked goods, but it works so well with red velvet and cream cheese.

  2. butteryblog Says:

    PS-It’s Lady Butterbuns.

  3. butteryblog Says:

    I’m not a nut fan, so I generally don’t add them. The original recipe called for pecans to be mixed in the icing. I think pecans or walnuts would be a good addition.

    Ms. Butterpants

  4. butteryblog Says:

    The cupcake carrier is truly one amazing invention. I always meet new friends carrying it in NYC! -Buttery B


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