I’ve discovered a culinary masterpiece, an appreciation of which I carried with me from Florida home. It’s the red velvet cake. We don’t have red velvet up north. It’s not a staple in our culinary tradition like down south. The crazy red cake, the snow white frosting, it’s unlike anything I can describe.
So, for Valentine’s Day, here is my adapted recipe for red velvet…adaption may be sacrilege, but I’m jumping in none-the-less. The cake is easy to make and far too easy to devour.
Red Velvet Cake
1 1/2 c. all purpose flour
1 1/2 c. whole wheat pastry flour
1 1/2 c. sugar
1 t. baking soda
1 t. salt
1 T. cocoa powder
1 c. vegetable oil
1 c. buttermilk
1 T. red food coloring
1 t. white vinegar
1 t. vanilla
1. Pre-heat oven to 350 degrees. Line 2-3 12 cup muffin tins.
2. Sift the dry ingredients together in a bowl. In a separate, large bowl, beat together the wet. Slowly stir the dry ingredients into the wet.
3. Fill muffin tins 2/3 full. Bake for 20-22 minutes. If using a bunt pan, bake 25-30 minutes.
1 stick butter (room temp.)
1 package cream cheese (room temp.)
3 c. powdered sugar
1 t. vanilla
1. In a large bowl, cream butter and cream cheese together with an electric mixer. Add vanilla and beat 1 minute.
2. Slowly add sugar 1/4 c. at a time while beating frosting until all sugar is incorporated.
Frost your cupcakes and enjoy. To make it truly traditional, add some chopped pecans (about 1/2 c.) into the batter.