Holiday Recipe I: Dreaming about Red Velvet

 Every time the word 'red' comes to my mind, there's a plethora of thoughts about that colour. First, that its a primary colour. Second, that it means danger. Third, that its the colour of mine...and David Beckham's favorite flavour of cake. Red Velvet!!!
The first time I had it, I was enchanted and I went on a binge-eating spree. I know you'll do the same, so, I should gift you with the recipe

                                                Sink your tooth in

Cake Ingredients:

1 stick butter, softened 
1 1/2 cups sugar 
2 eggs 
2 ounces red food coloring 
2 Tablespoons cocoa (heaping) 
1 cup buttermilk 
2 1/4 cups cake flour 
1 teaspoon vanilla 
1 teaspoon baking soda

Red Velvet Cake Directions:

1. In a larger mixer bowl, cream together butter and sugar.

2. Add eggs one at a time, beating well after each addition.

3. In another bowl, mix red food coloring and cocoa until cocoa is completely dissolved. Add to the creamed mixture.

4. Mixing on low speed, add buttermilk and flour alternately, beginning and ending with flour. Mix well but do not over-beat to ensure a light fluffy cake.

5. Add vanilla flavoring, mix well.

6. Blend the baking soda into the batter.

7. Transfer into cupcake tins lined with cups.

8. Bake in preheated 350 degree F oven for 25-30 minutes. Cool.

Before I forget, this needs frosting which should be none other than my all-time fave...Swiss Meringue.

Vanilla Swiss Meringue Buttercream

Ingredients:
5 large egg whites
1 cup plus 2 tbsp. sugar
Pinch of salt
1 lb. (4 sticks) unsalted butter, at room temperature
2 tsp. vanilla extract

Directions:
To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.

Transfer the mixture

 to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together!)  Stir in the vanilla extract and mix just until incorporated.  Tint with gel icing color as desired.

Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

ENJOY!