Monday, September 3, 2012

Oh so nice I had to post it TWICE: Red Velvet Cake/Cupcakes with Cream Cheese Italian Meringue Buttercream.

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How do you decorate your red velvet cupcakes?

 

I discussed how red velvet has a distinct taste in my first post on this delicious delicacy.  So to me .. .decorating them with the perfect topping is hard. You don’t want to overpower the taste..especially since we top red velvet with cream cheese frosting most times.

I experimented with some cupcakes I had to take to a family barbeque. I decorated them with some colorful non-pareils…for the kiddies because colors attract them and I was right. I also did black non-pareils which to me was not aesthetically pleasing to the eye..but delicious none the less. I also did the pretty little white non-pareils which were on the top of my list because I love them on any cupcake.  I left some plain and I placed some toasted coconut on others.

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Well… in my test.. they all went.. they all were eaten. What I do notice is that besides my girl going for the colorful ones and my littlest son going for the coconut ones (which was a big shock to me) everybody took a while to pick out a cupcake. Amazing what a little sugar sprinkle can do to a cupcake. Its a serious game changer. Same flavor cupcake…same frosting.. just different toppings.

Anyway, I am reposting my recipe with a minor change in the amount of red food coloring. A good judge of what color your cake or cupcakes will be is to simple look at the batter… more likely then not your pretty cake will be the exact same color.

I note that this recipe has coffee and I think that aids in deepening the red therefore I found that less coloring was much better.

I also sift the cocoa powder in the dry ingredients so that it mixes better. And I have also change the cream cheese frosting recipe that I used to use…

I will note that Big Bill's carrot cake cream cheese frosting is extremely delicious. But for a better hold in frosting swirl world… Cream Cheese Italian Meringue Buttercream was much better.

 

Recipe:

CAKE

Ingredients:~

2 cups all purpose flour

1 teaspoon of baking soda

1 teaspoon of baking powder

1 teaspoon of salt

2 Tablespoon of unsweetened, cocoa powder

2 cups sugar

1 cup vegetable oil

2 eggs

1 cup buttermilk

1 teaspoon of white distilled vinegar

2 teaspoon of vanilla

1 oz. red food coloring

1/2 cup of coffee

Directions:~

Preheat oven 325 degrees.

In a large bowl add flour, baking soda, baking powder, salt & cocoa powder. Whisk until well combined. Set Aside.

In a separate large bowl, add sugar and oil. Mix until combined.

Add in eggs, buttermilk, vanilla & red food coloring. Stir until combined.

Next add in the coffee & vinegar. Stir until combined.

Pour the flour mixture into the sugar mixture a little at a time. Beating until well combined.

Pour the batter into 2 greased & flour 9 inch round cake pans. Bake for 30-40 minutes or until toothpick inserted into center comes out clean. (Another way to check for doneness is to lightly press the cake on top, if it springs back then it is done, if the dent remains in the cake then it is not done. Do not over bake.)

Let cool for 10 mins then remove on to racks to cool completely before frosting.

Please note…as I made cupcakes my cooking time was reduced to 19 mins. I recommend checking them at 15 mins first in order not to over bake.

Now for the ….

 

FROSTING ~ as posted in Blood Orange marmalade Cake.

Kaye’s Italian Meringue Buttercream

source: Whimsical Bakehouse

In a saucepan, bring to a boil:
1/2 cup water
2-1/4 cups sugar

Use a clean brush and cold water to wash
down any sugar crystals that form on the
sides of the pan as the water heats. When
the sugar comes to a boil set a timer for 7
minutes, and let boil.

After 5 minutes, in the bowl of an electric
mixer, begin to whip at high speed:
1 cup egg whites (about 12 large egg whites)
Whip until stiff. They should be done when
the timer goes off.

With the mixer on high speed, slowly beat
the sugar syrup into the egg whites, pouring
the syrup to the side of the bowl to avoid
the whip.

Continue to beat until the bowl is cool to
the touch, about 10 minutes. Slowly add:
1-1/2 pounds (6 sticks) unsalted butter at
room temperature, cut into 1-inch pieces
When the buttercream begins to jump out of
the bowl, reduce the speed to low.

Mix in at low speed:
1 teaspoon pure vanilla extract

Beat until light and fluffy. At some points
the mixture might look curdled. Just keep
beating; it will become smooth again.

YIELD: 8 cups

Now .. .to make this into cream cheese frosting for your cake treats you need to whip your cream cheese first. I used 16 oz of cream cheese with approximately 3 cups of buttercream.

Add about 1/2 of a cup of Italian Meringue Buttercream to your whipped cream cheese. Whip for about a minute on high speed.. then gradually add the rest of the IMBC to your mix with the mixer turned to medium high. 

Doing it this way instead of adding the cream cheese directly to buttercream prevents the fats from separating. What's wrong with fats separating in your buttercream you ask? A gritty mess… that's what. Ask me how I know.

Anyway, frost to your hearts content. And please… there is nothing wrong with taking a knife and smothering cream cheese frosting on your cupcake… the taste is still the same. Guaranteed.

End cap… if you notice my cupcakes were already packed for travel.. check out the neat cupcake carrier I purchased from TJMaxx Home Goods…

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It holds 24 cupcakes. OR .. 1 14 inch cake and 12 cupcakes OR 1 14 inch or smaller cake.

And the top collapses. I LOVE IT!!!!!

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Thanks TJ MAXX.. seriously you all go look for it on AMAZON.com !

1 comment:

  1. Hi Karin - I'm a transplanted "onion" too! I made these last night and a colleague who is southern LOVED them! I'd been looking for a good RV recipe for ages, so I'm glad I finally found this one. Thanks so much for sharing it!

    Lesley.

    ReplyDelete