I am so happy with this beautiful picture I made my header for this post. It was one of those gasp moments you have as a Mum; when your child just does something that is so fleeting and lovely and you happen to have a camera nearby to record it. What a girly image! Mine forever now. (Celeste moved off her stool like lightning when she saw the camera a split second later!)
I have been baking red velvet cakes this week. I haven't made red velvet anything, ever and finally I succumbed to the allure of these stunning little cakes. I am so glad that I did!
If you are not familiar with the red velvet thing, let me explain that these cakes are basically a rich red colour in appearance which gives a beautiful depth to the chocolate within. The velvet being the smooth texture of the cake - no cocoa bite, just smooth, smooth, smooth.
They're oh so good with lemon cream cheese frosting spread on top. (What is not good with lemon cream cheese frosting? Cream cheese frosting on its own is a meal in itself isn't it?)
There were no children licking the bowl when I made the topping - that's strictly Mummy's treat.
Give these a try and watch your popularity rise. My kids loved them and I think we officially have a new 'must bake more often' recipe in the house. Hooray!
Preheat oven to 180 degrees.
75 grams margarine,
3/4 cup of caster sugar,
1/4 cup of light cocoa (for best results use a lighter cocoa to pick up the red effect),
1 teaspoon of Pillar Box Red food colouring,
1 1/2 cups of plain flour,
1 teaspoon of baking powder,
1 cup of milk,
1 teaspoon of white vinegar,
1/2 teaspoon of bi-carb soda.
Cream together the margarine, sugar and egg, then add the cocoa, baking powder, milk, food colouring, and flour.
Once combined, mix the vinegar and bi-carb soda together and then add to the batter mix and stir.
Divide the mixture evenly into a patty pan lined 12 cup baking tray and bake in the oven for 15 to 20 minutes. Allow to stand for 5 minutes before cooling on a wire rack.
Lemon Cream Cheese Frosting
1, 250 gram package of Philadelphia cream cheese (I used fat reduced).
Half a lemon juiced and finely grated peel to taste for extra zing,
1/2 a cup of soft icing mixture (or to taste).
Soften the cream cheese to room temperature and place in a mixer and add the other ingredients and mix well.
Ice your cakes with a spatula or make them fancy by piping the frosting on and enjoy immediately.
The cakes appear a deep brown on their baked surface and are a beautiful shade of deep red within.
Recipe makes 12 but there's enough frosting for two batches if you wish to do it all again.
I did actually make two batches as I was not happy with the intensity of my red cakes the first time. I used a very dark cocoa which cancelled out the red colour a lot. I think the paler cocoa is definitely the way to go for a really wow result. I would have loved an even redder effect however so maybe next time I am passing a specialty cake store, I might purchase a very high quality red food colouring.
Got any suggestions for a brand worth trying? Please let me know.
The lippy look - Celeste helped with the dishes and looks all retro swish wearing the batter.
(Love the pink beauty spot too.)
Recent posts on Six Little Hearts you may have missed:
Have you ever baked something Red Velvet?
What did you bake and how did it turn out?