Red Velvet Cake Recipe

Hi guys.... among all the red velvet cake recipe i came across , i found the below recipe to be good and i just love the end result.

 

Red Velvet Cake Recipe Ingredients

1/2 cup shortening (do not substitute butter or margarine)
1 1/2 cups sugar
2 eggs
2 1/2 cups all-purpose flour, presifted
1 cup buttermilk
4 tablespoons cocoa
1 teaspoon pure vanilla extract
1 bottle red food coloring
1 1/2 teaspoons baking soda
1 tablespoon apple cider vinegar

Cream together the shortening and sugar. Add eggs, one at a time, beating after adding each egg. Alternate adding flour and buttermilk, mixing on medium until blended.
In a separate bowl, mix the cocoa, vanilla, and food coloring. Then fill up the food coloring bottle with water and add the water to the mix. Use a whisk to mix until smooth.
Add this to the Red Velvet cake batter. Mix well on low. Dissolve the baking soda and vinegar in a small bowl. Add to the cake batter and mix.
Pour the Red Velvet cake batter into two greased and floured 9 inch round cake pans.
Bake in a preheated 350 degrees Fahrenheit oven for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool the Red Velvet cake for about 10 minutes before removing from the cake pans.
Then remove from cake pans. Let your Red Velvet cake cool completely before frosting with the frosting of your choice.

Cream Cheese Frosting for a Red Velvet Cake

 2- 8 ounces packages cream cheese, softened
1/2 cup butter, softened (do not substitute margarine)
1 cup finely chopped pecans
2 cups confectioners' sugar
1 teaspoon vanilla extract

Cream together butter and cream cheese. Add the chopped pecans. Mix well until creamy.
Then add the vanilla and confectioners' sugar. Mix well with a blender or by hand.
Put cream cheese frosting in the refrigerator while the Red Velvet cake is baking.
Do not use the frosting until it is cold. Apply to the Red Velvet cake after the cake has completely cooled.

Black Forest Cupcakes Recipe

Ingredients

90 g dark chocolate                             90 g unsalted butter, softened
90 ml light cream                                 200 g sugar
150 g all purpose plain flour                 2 large eggs
2 tbsp unsweetened cocoa powder      125 g drained cherries, chopped to decorate
1 tsp baking powder                            1/8 tsp salt

Topping  

150 ml heavy cream                            90 g dark chocolate , grated

2 tbsp icing sugar

Melt the chocolate and cream in a double boiler
Remove from heat and let cool
Combine flour, cocoa, baking powder and salt in a small bowl
Beat butter and sigar in a medium bowl with electric mixer - medium speed
Add the eggs one at a time
With mixer low speed add the mixed dry ingredients, melted chocolate.
Spoon the batter into the cups.
Bake for 20-25 mins

Topping
Whip the cream in a small bowl until it begins to thicken
then add sugar, whisking until soft peaks form
Deco the cherry on top of each cupcake with the cream
Top with grated chocolate

Happy baking !!!!!