Red Velvet Recipes
Red Velvet Cupcakes
1.Preheat your oven to 180C/150CFan and get 12 cupcake cases ready!
2.Beat together the butter and sugar in a stand mixer till smooth and fluffy like you would a normal cake!
3.Add in the eggs and beat again!
4.In a small bowl, mix together the red food colouring, and vanilla extract to a paste – Add this mixture to the butter mixture and beat until combined and coloured well!
5.Turn the speed down so it's slow and mix in the cocoa powder.
6.Pour in half of the buttermilk and beat on a slow speed. Add in half of the flour and beat again, and then the other half of the buttermilk & beat, and then the other half of the flour & beat (I realise this is faffy, but it works!)
7.Finally – beat in the Bicarbonate of soda, baking powder, and vinegar. Beat again briefly until everything is smooth and incorporated well.
8.Spoon into the cases so it's even – I use a cookie scoop and fill the cases about 2/3 full so that it's even across them all.
9.Bake for 20-25 minutes or until the middle of the cupcakes comes out clean when poked with a skewer! Once the cakes are baked, leave to cool on a wire rack.
How to Make Red Velvet Brownies
1.Preheat your oven to 180C/160C Fan and line a 9x9" square tin with parchment paper!
2.Beat together your Butter and Sugar until combined!
3.Add in the Vanilla and Red Food Colouring - I find it easier to mix these two together to make a thinner paste, and then mix into the Butter/Sugar!
4.Add in the Eggs one at a time, beating each time. Add in the Cocoa Powder, and Flour, and beat again.
5.Finally, add in the White Wine Vinegar - and mix. You want to mix this mixture as little as possible!
6.In a separate bowl, add your Cream Cheese, Sugar and Vanilla and beat till smooth. Add in the Egg Yolk and mix again!
7.Pour 90% of your Brownie Mixture into the tin - dollop over the cream cheese mix, and then dollop over the last little bit of Brownie Mix
8.Swirl the mixture together - and then bake in the oven for 28-35 minutes. Mine were in for 30!
9.Leave to cool in the tin for 20-30 minutes or so, and then cool fully on a wire rack!
How To Make Red Velvet Pancakes
1.Preheat an electric non-stick griddle to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside.
2.Measure out milk into a liquid measuring cup and whisk in vinegar, allow mixture to rest for 2 minutes.
3.Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla and melted butter. Whisk mixture until well combine.
4.While whisking, slowly add in dry ingredients and mix just until combine.
5.Butter griddle if necessary and pour about a 1/4 - 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot griddle (you can also use the back of measuring cup or spoon to lightly spread batter from center out to the edge a bit so they aren't thicker in the center then they are on the edges).
6.Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through (I didn't want the tops of the pancakes to be brownish red so I flipped them a little earlier than I normally do with pancakes, I didn't wait for many bubbles).
7.Serve warm with cream cheese glaze and garnish with fresh raspberries and mint leaves if desired.
8.For the cream cheese glaze: in a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes.
9.Add in remaining ingredients and mix about 1 minute until well combine, adding additional milk to thin if desired. Store in an airtight container in refrigerator.