The red velvet cake is a kind of cake with deep red and soft chocolate flavor. It's said that a female diner, after tasting the cake at Waldorf hotel in New York, was very fond of it and wrote to the chef to ask for the recipe. The recipe was received, but it was accompanied by an expensive bill. Of course, the lady was not happy, so she distributed the recipe in the streets. The cake spread. The recipe can make about 12 cupcakes.
Step1:Put paper cups in the cake baking mold for later use. Preheat the oven to 170 ℃.
Step2:Mix the low gluten flour, baking powder, salt and cocoa powder together, sift them, mix them evenly and put them aside for use.
Step3:Pour the sugar into the butter that has been softened at room temperature. Beat well until the butter is slightly white.
Step4:Add in the eggs and continue beating
Step5:Pour in 1 / 2 tbsp vanilla extract and red pigment. Stir well. The color will fade during baking. So don't save your red pigment. If you can, make the butter paste bright, blind and bright red (liquid pigment is usually 1-2 tablespoons).
Step6:Add a third of the dry ingredients (step 2 Mix) to the red buttered egg batter. Stir gently
Step7:Pour in another half of butermilk. Continue to stir. Pour in another third of the dry material. Still stir. Pour in the remaining butermilk. Stir. Finally add the remaining third of the dry material.
Step8:Mix gently until well blended.
Step9:In a small container, mix the soda powder and white vinegar together. Stir gently. Pour into the cake paste. Mix well.
Step10:Use a spoon or ice cream scoop to paste the batter into a paper cup. Fill it 1 / 3 full. The cake will drip during baking. Quickly put the cake mold into the preheated oven. Bake for about 20 minutes.
Step11:Use toothpick to insert into the middle of the cake. If toothpick is clean without batter, it is OK. After the cake is cooled, you can use a knife to cut off the uneven surface. It is easy to apply icing.
Step12:Making icing - add icing to softened butter. Stir well. Add softened cream cheese and vanilla extract.
Step13:Make icing - mix well.
Step14:After the cake is completely cooled, you can squeeze the cream on the surface of the cake with the decoration bag. You can also directly smear it on the cake.
Step15:Delicacy and high quality recipes are for everyone to share. May, I once again opened a WeChat official account, May square cuisine. Welcome to our attention. All recipes are my original and repeated experiments. Please feel free to use them.
Cooking tips:Baking powder and soda powder play the role of expander in this formula. Baking soda needs to react with acids to produce carbon dioxide bubbles that make the cake pop. Although skim milk is acidic, the added acidity can make soda more active. The final taste of cake will be more fluffy. You can use mild white vinegar or apple vinegar here. If not, you can use lemon juice instead. It should be noted that there will be a lot of bubbles after mixing the mixture of soda powder and vinegar, but it will disappear soon. So after mixing, it must be quickly put into the preheated oven for baking. Food pigment can be divided into powder, liquid and paste. This formula recommends the use of paste pigment with high density. The amount needed will be less. It will not damage the overall consistency of the cake paste. Most red velvet cakes use buttermilk. The acid in skimmed milk