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Besides kids and cakes, what else do you need?

A Red Velvet Do-Over March 17, 2012

Filed under: Cake,Recipes — Jen @ 7:09 pm
Tags: , , ,

I know it’s the end of the day and probably too late to make these if you wanted to. But who knows? Maybe you have a St. Patrick’s party to go to tomorrow. Or you could just pin these for next year. Winking smile

Because of my amazing time management skills I ended up throwing these together at the last minute. (Thank goodness I had frosting in the freezer!) Do a search for Green Velvet Cupcakes, and you get a massive amount of results. The top picks were names I’d heard of but never followed or tried any of their recipes. As much as I would love to try some Hi-Hat/Dipped cupcakes, I simply didn’t have the time and decided to stick with a name I know and love: Bakerella.

Green Velvet Trio

As I’m putting these together I realize I don’t have enough cupcake liners. No problem! I’ve had a couple packages of Wilton nut cups in my stash for a while just waiting for an opportunity to be used. They were easy to use and made handling and transporting a breeze.

I thought they were delicious. My daughter thought they were delicious, but she might be biased. My husband (only slightly less biased) said, “They go good with coffee.” So there you go…pin them for later and enjoy!

Green Velvet Cupcakes

from Bakerella

  • 2-1/2 C. flour
  • 2 C. sugar
  • 1 Tbs. cocoa
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 eggs
  • 1 C. oil
  • 1 C. “buttermilk” (mine needed to be dairy free, so check here for how I make buttermilk)
  • 1 Tbs. vinegar
  • 1 tsp. vanilla
  • a glob of green food coloring (yes, glob is the technical term)

  1. Preheat oven to 350 degrees. Prepare your muffin tins.
  2. Lightly whisk eggs in a medium bowl. Add remaining liquid ingredients and whisk together until blended. Set aside.
  3. Place all dry ingredients in your mixing bowl and stir together really good. (I used my KitchenAid’s whisk attachment.)
  4. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
  5. Pour into prepared muffin cups. I had enough batter to make exactly 24 cupcakes.
  6. Bake for about 30 minutes or until a toothpick comes out clean. (Bakerella’s original recipe is for cakes, so I started checking my cupcakes at 20 minutes. They were done in about 23.)

A cream cheese frosting would pair nicely with this, and Bakerella has one on her post. Since I needed them dairy free I stuck with my standard buttercream and topped them off with some shamrock sprinkles.

Green Velvet Bite

Bake on!

Jen

 

Week 7.0: Love February 16, 2012

Filed under: Cake,Recipes — Jen @ 10:50 am
Tags: , , , ,

Some of the things I love, in no particular order:

  • Spring
  • my Keurig (when it chooses to work)
  • my kids’ reactions when I tell them the cake I’m baking is for them
  • Samoas
  • my GPS (when it’s working)
  • Diet Dr. Pepper (and the husband that surprises me with it)
  • Penne with Shrimp and Tomato Cream Sauce
  • Comcast’s OnDemand
  • books
  • a clean kitchen sink (not that it happens a whole lot)
  • Toni Colette (I fondly remember the first time I saw Muriel’s Wedding.)
  • pinning and perusing ideas on Pinterest (with full understanding that I will never make 90% of what I pin)
  • musicals
  • Paul Oakenfold’s “Faster Kill Pussycat
  • the songs my youngest daughter “composes” (if you call her songs about me making her a pb&j as composing)
  • And don’t get me started on all things Gosling or Reynolds.

 

So with that said one of my favorites is #3 above. Well…anything having to do with my family really, but I spent part of the day Tuesday making my little valentines a red velvet valentine’s cake. I’ve been searching for a good red velvet recipe for quite some time, and I tried several that weren’t very good. Then I was reminded of Alton Brown. In the space of two days I found his recipe on Food Network, and my sister told me he had one I should try. Not sure why it takes me so long to go back to Alton, but I eventually get there. Mr. Brown, you are a food god.

 

 

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I did need to make it dairy free for my youngest, so I subbed margarine for the butter and made almond milk “buttermilk” with vinegar since I was out of lemon juice. I also used regular buttercream instead of the typical cream cheese frosting – again, to keep it dairy free.

 

Keep in mind red velvet gets its color from red food dye. And not just a little bit of dye. I used an entire bottle of this:

 

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That is 1 oz. of Wilton’s No Taste Red. I used the whole thing. Even with all of this I still ended up with a not-so-red red velvet cake.

 

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Sorry for the horrible picture, but this gives you an idea of what I mean. I didn’t have regular cocoa powder. I used what I had (Hershey’s Dark), which could have affected the color. Food god I am not, so that’s just a theory.

 

Don’t like all the artificial color? One alternative is to hunt down the natural food colorings that are out there in the world. Probably fairly expensive, and I doubt you could get a vibrant color. There’s also a way to make the cake using beets, which I’ve tried. To put it simply: it’s a mess. And I would highly recommend you where gloves when handling the beets…go ahead and ask me how I know. Overall it’s a very time consuming process, so I don’t recommend it. But hey! If you have the time and the effort to spend then have at it.

 

Red Velvet Cake

adapted from Alton Brown’s recipe

  • 5-1/2 oz. flour
  • 4 oz. cake flour
  • 1/2 oz. natural cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 C. almond milk “buttermilk”, room temperature
  • 1 fluid ounce red liquid food coloring
  • 1 Tbs. white vinegar
  • 1 tsp. vanilla
  • 10-1/2 oz. dark brown sugar
  • 4 oz. margarine (we use Best Life buttery spread), room temperature
  • 2 whole eggs, room temperature
  • Buttercream, recipe follows
  1. Put 1 Tbs. vinegar to a measuring cup. Add enough milk alternative to equal 1 cup. Set aside.
  2. Preheat oven to 325 degrees. Alton’s recipe calls for 2 9-inch cake pans. I used 8-inch. Spray whatever size pans you’d like with non-stick cooking spray and line with parchment paper.
  3. Whisk together the flours, cocoa, baking soda and salt together in a bowl and set aside. Whisk the buttermilk, food coloring, vinegar and vanilla together in a small bowl and set aside.
  4. Combine the margarine and brown sugar in a bowl of a stand mixer and cream together on medium speed until lightened in color, approximately 2 minutes. Stop the mixer and scrape down sides of bowl. Return the mixer to medium speed and slowly add the eggs, beating until they are fully incorporated.
  5. With the mixer on low, add the flour mixture in 3 installments, alternating with the buttermilk mixture. You want to begin and end with the flour mixture. Between each addition stop the mixer and scrape down the sides of the bowl. Mix on low speed until smooth, about 30 to 45 seconds.
  6. Divide the batter evenly between your 2 cake pans and bake until the cake springs back when pressed, approx. 30 to 35 minutes.
  7. Cool in pans on a rack for 10 minutes. Remove from pans and let cool completely before icing, at least one hour.

 

Standard Buttercream

adapted from Wilton

  • 1 C. shortening
  • 1 tsp. vanilla
  • 8 tsp. milk alternative (you can also use water)
  • 1 lb. confectioners’ sugar
  • 1 Tbs. meringue powder
  • pinch of salt
  1. Cream together the shortening, vanilla and milk. Don’t be afraid to let the mixer run. You want this completely smooth and without any shortening lumps.
  2. Add your dry ingredients and mix on medium speed until everything has been incorporated. You’ll need to add more milk (or water) to get a spreadable consistency. Wilton recommends adding 1 tsp. water for each cup of icing. This recipe makes 2-1/2 C, so you’d need to add at least 2-1/2 tsp. water. Just add a little bit of liquid at a time until you’ve reached the consistency you’re comfortable with.

 

 

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True red or not, it was delicious! My valentines and I gave it 2 thumbs up. Red heart And speaking of valentines here’s my youngest. She’s my reason for being on this dairy free adventure. Love this girl.

 

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Enjoy!

 

 
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