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Red Velvet Cakes
Hihihi...sudah lumayan lama saya gak nge-blog. Bukannya lagi kitchen blue...dapur masih ngebul kok, masih jungkir balik dengan resep-resep baru ;)) kemarin-kemarin selain agak sibuk karena kedatangan mertua bisa dibilang saya (mungkin) lagi "blog blue". Hahaha...istilahnya maksa banget.
Red Velvet Cake
(from marthastewart. com)
2 1/2 cups cake flour (not self-rising)
1/4 cup cocoa powder
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups granulated sugar
1 1/2 cups flavorless oil
2 large eggs
2 tbsp red food coloring (atau diganti dengan jus beet juga bisa)
1 tsp pure vanilla extract
1 cup buttermilk
2 tsp vinegar (white or apple cider)
Preheat oven to 350F.
Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess. Set your pans aside.
In a medium bowl, sift together cake flour, cocoa, baking soda and salt. Set aside your dry ingredients.
In the bowl of a stand mixer, mix the sugar and oil on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined.
Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed. Add vinegar to batter, and beat for 10 seconds.
Evenly divide the batter between your prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes.
Transfer to a wire rack to cool in the pans for 10 minutes. Remove cakes from the pans, and return to the rack to cool completely.
Cream Cheese Frosting
(enough to fill and frost a 2 layer 9-inch round cake)
4 ounces (1 stick) unsalted butter, softened at room temp.
12 ounces (1.5 bars) cream cheese, softened at room temp.
1 1/2 cup confectioners' sugar, sifted
1 tsp vanilla extract
In the bowl of a stand mixer, beat butter and cream cheese until light and fluffy, about 3 minutes on medium speed. Add sugar and vanilla and beat until combined, about 2 minutes.
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Cup cakes ini saya buat untuk menyambut kedatangan mama mertua yang kebetulan bersamaan dengan ulang tahun beliau. Kenapa red velvet ? karena saat itu lagi ngetrend baik di oprah atau di matha stewart. Cuma colouring merahnya gak terlalu banyak, biar gak terlalu merah kayak darah (hiiii....).
Red Velvet Cake
(from marthastewart. com)
2 1/2 cups cake flour (not self-rising)
1/4 cup cocoa powder
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups granulated sugar
1 1/2 cups flavorless oil
2 large eggs
2 tbsp red food coloring (atau diganti dengan jus beet juga bisa)
1 tsp pure vanilla extract
1 cup buttermilk
2 tsp vinegar (white or apple cider)
Preheat oven to 350F.
Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess. Set your pans aside.
In a medium bowl, sift together cake flour, cocoa, baking soda and salt. Set aside your dry ingredients.
In the bowl of a stand mixer, mix the sugar and oil on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined.
Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed. Add vinegar to batter, and beat for 10 seconds.
Evenly divide the batter between your prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes.
Transfer to a wire rack to cool in the pans for 10 minutes. Remove cakes from the pans, and return to the rack to cool completely.
Cream Cheese Frosting
(enough to fill and frost a 2 layer 9-inch round cake)
4 ounces (1 stick) unsalted butter, softened at room temp.
12 ounces (1.5 bars) cream cheese, softened at room temp.
1 1/2 cup confectioners' sugar, sifted
1 tsp vanilla extract
In the bowl of a stand mixer, beat butter and cream cheese until light and fluffy, about 3 minutes on medium speed. Add sugar and vanilla and beat until combined, about 2 minutes.
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Share
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