Como muitas pessoas me perguntam como se faz o Red Velvet acabei postando aqui. Eu os fiz essa semana com uma receita que achei a internet, porém eles ficaram meio gordurosos demais pro nosso gosto. Então, especialmente pra vocês, encontrei essa receita que não usa óleo, mas sim um pouco de manteiga enquanto navegada no Joy of Baking.
ENJOY!
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| Sue's Red Velvet Cupcakes with Cream Cheese frosting |
- 1 1/4 cups (125 grams) sifted cake flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoons (10 grams) cocoa powder
- 1/4 cup (57 grams) unsalted butter, at room temperature
- 3/4 cups (150 grams) granulated white sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/2 cup (120 ml) buttermilk
- 1 tablespoon red food coloring
- 1/2 teaspoon white distilled vinegar
- 1/2 teaspoon baking soda
Directions
Preheat oven to 350 degrees F (180ºC - fogo baixo) and line 12 muffin tins with paper cupcake liners.
In a large bowl sift together the flour, baking powder, salt, and cocoa powder.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes).
Add the sugar and beat until light and fluffy (about 2-3 minutes).
Add the egg and beat until incorporated.
Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring.
Alternately add the flour mixture and buttermilk to the butter mixture.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon.
Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan.
Let cool completely before frosting.
In a large bowl sift together the flour, baking powder, salt, and cocoa powder.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes).
Add the sugar and beat until light and fluffy (about 2-3 minutes).
Add the egg and beat until incorporated.
Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring.
Alternately add the flour mixture and buttermilk to the butter mixture.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon.
Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan.
Let cool completely before frosting.
Vocabulary:
- Sifted - peneirado
- Baking powder - fermento químico
- Salt - sal
- Cocoa powder - cacau em pó
- Buttermilk - leite azedo
- Food coloring - corante
- Vinegar - vinagre
- Baking soda - bicarbonato de sódio
- Preheat - Pré-aquecer
- Whisk - misturar batendo
- Buttermilk - um tipo de leite azedo (veja aqui)
- Fizz - frisante
- Evenly - igualmente
- Bake - assar
- Pan - forma
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