So, as you may have noticed, the blog has been missing a third kitchen for quite some time. Shortly after starting the blog, Ursela realized other commitments would prevent her from continuing to participate, and we’ve been on the hunt for a replacement.
Turns out, the solution has pretty much been under our noses the whole time. I’m excited to introduce you to our new third “kitchen:” Liz.
What makes this funny is the fact that Liz is actually my older sister. To be honest, she started cooking first. While her early attempts at cooking (like those of most people) were at times interesting, she is a FANTASTIC chef. People fight over her cupcakes. No. Seriously. I’ve had friends issue death threats to one another over these things. People have broken vegan diets for them. They are THAT good. Needless to say, we have a new resident baker here at A Tale of Three Kitchens, but don’t let her baking expertise fool you! Liz also has some great Thai, Chinese, Turkish, and Mexican recipes up her sleeve that are sure to please even the pickiest of eaters. She’s a pretty talented medical student.
Thus, with no further ado, I give you Liz and her delicious red velvet cupcakes:
Hi. It’s Liz, Rosemary’s sister. I’m not quite as talented a writer as Megan and Rosemary when it comes to food blogging, but I’m going to take a stab at it. Now, on to today’s recipe.
One of my go-to recipes whenever I need a cake or cupcakes is red velvet. The deep red color is universally appealing and looks great when paired with the ivory colored cream cheese frosting. A word of warning, however- this recipe requires both baking soda and baking powder. If you forget to add one (as I did during my first round of baking) the cupcakes turn out a very bright red but are dense, sticky and have a strange aftertaste… not good. These need both the baking soda and baking powder to rise appropriately; in addition, natural cocoa works best for reacting with the buttermilk and vinegar to give that bright red color, but Dutch processed cocoa can be substituted as well! Just make sure to add a little more food coloring (this is where most of the bright red color comes from anyway). I’ve also indicated the instructions for a cake if you’d prefer not to make cupcakes. I chose to top mine off with gum paste flowers, but that is entirely optional, and I’ll post those directions in a future post.
Red Velvet Cake
from Bon Appetit: Desserts
- 2 1/4 cups sifted cake flour (sifted, then measured)
- 2 tablespoons unsweetened cocoa powder (I double this to 4 tablespoons and cut out 1 tablespoon of flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon red food coloring (I usually end up adding about 2 tablespoons)
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 1 1/2 cups sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- Preheat the oven to 350°F. Line 2 muffin tins with 24 cupcake liners, or alternatively, butter and flour two 9-inch-diameter cake pans.
- Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl.
- Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend.
- Using electric mixer, beat sugar and butter in large bowl until well blended.
- Add eggs 1 at a time, beating until well blended after each addition.
- Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
- Divide batter between prepared pans.
- Bake cupcakes until tester inserted into center comes out clean, about 20 minutes.
- Cool in pans on racks 10 minutes. Turn cupcakes out onto racks; cool completely.
Cream Cheese Frosting
- 2, 8-ounce packages cream cheese, at room temperature
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 tablespoon vanilla extract
- 2 1/2 cups powdered sugar
- Beat cream cheese and butter in large bowl until smooth and fluffy.
- Beat in vanilla.
- Add powdered sugar and beat until smooth.
- Pipe or spread the frosting onto each cupcake, and decorate as you wish.
Makes 22-24 cupcakes or 1, 8-9-inch layer cake.