JULIE CHENG’S RED VELVET CAKE/ CUPCAKES

Theres nothing more delicious than a decadent red velvet.

I tried these cupcakes at our school bake sale and fell in love ( I bought them all actually) and then went in pursuit of Julie for her fabulous recipe.

Thank you Julie….thats all I need in my life…one more sweet indulgence to add to the list of many.

 

 

JULIE CHENG’S RED VELVET CAKE/ CUPCAKES

serves 8 – 10

INGREDIENTS:

1 tbsp unsalted butter, room temperature

3 1/2 cups cake flour – sifted

½ cup unsweetened cocoa (Hersheys good- not Dutch process)

1 1/2 teaspoon salt 2 cups canola oil

2 1/4 cups granulated sugar

3 large eggs 6 tbsp (3 oz) red food coloring

1 1/2 teaspoon pure vanilla extract

1 ¼ cup buttermilk

2 tsp baking soda

2 ½ tsp white vinegar

 
METHOD:

  • Preheat oven to 350 degrees.
  • Place tsp of butter in each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts.
  • Remove pans from oven, brush interior bottom and sides of each with butter and line bottoms with parchment.
  • Whisk cake flour, cocoa, and salt in bowl.
  • Place oil and sugar in bowl of an electric mixer and beat at medium speed until well blended.
  • Beat in eggs one at a time.
  • With machine on low, very slowly add red food coloring. (Take care: it may splash.)
  • Add vanilla.
  • Add flour mixture alternately with buttermilk in 2 batches.
  • Scrape down bowl and beat just long enough to combine.
  • Place baking soda in small dish, stir in vinegar and add to batter with machine running.
  • Beat for 10 seconds.

Note: For cupcakes bake for 9 minutes, then turn the pan and bake another 9 minutes for even baking. Test that cake springs back when gently pressed.

 


Cream Cheese Icing

Do not consider skipping the sifting of the powdered sugar or you will have unattractive white lumps in your icing.

INGREDIENTS:
2 3-ounce packages cream cheese, room temperature (* I use 1 big bar)

1/2 cup (1 stick) unsalted butter, room temperature

1/2 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

2 1/2 cups sifted powdered sugar (* I use 1 cup)

METHOD:

  • In a mixing bowl, beat together the cream cheese, butter, vanilla extract and almond extract until light and fluffy.
  • Gradually beat in powdered sugar as needed to reach a comfortable spreading consistency.





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