I seem to have developed a stronger taste for a daily dose of confection with each of my pregnancies. That was 5 pregnancies folks! That is quite a build up for a sweet tooth did I hear you say? Nuh-uh! Sweet (stuffed) face! But sour disposition that’s for sure.
Ok – so I’m living up to my blogger’s nickname of " sugarmama". But that is really the only cute thing about all this.
In one morning, I made some buttery waffles with strawberry and powdered sugar on top for the kids (ahem). During coffee break, I had an urge for some dunking of donuts but settled for a Mickey D’s cinnamon melt instead. Have you tried those? A piece of heaven really! After lunch, I started making mental notes on my grocery list. In it are ingredients for my newest obsession – Red Velvet cake! Yes, this southern sweetheart made a sweet comeback, and really, who can resist that? Am I the only one who has no willpower over this concoction?
Do I need to join sugarholic anonymous?
Well, I thought I'd get you addicted with me, so here is the red velvet recipe I found somewhere online:
Red Velvet Cake
1 Tb butter
3 1/2 cups self rising flour
1/2 cup cocoa powder1 1/2 tsp salt
2 cup canola oil
2 1/4 cup granulated sugar
3 large eggs
6 Tb ( 3 oz) red food colouring
1 1/2 tsp pure vanilla extract
1 1/4 cup buttermilk ( I used low fat and it was fine)
2 tsp baking soda
2 1/2 tsp vinegar
Preheat oven to 350 degrees. Line cupcake pans if using or if you are making a cake, flour 3- 9 inch pans. Set aside.
Mix self raising flour, cocoa and salt in a bowl. If your cocoa powder is clumpy, make sure you sieve it before mixing it with the flour.
Whisk oil and sugar in a bowl till well blended. Beat in eggs one at a time. Add food colouring and pure vanilla extract into the oil and sugar mixture. Add flour alternately with buttermilk in 3 stages.
Mix baking soda and vinegar in a small bowl before adding it to the cake batter and mix till well combined.The batter will be runny. Pour into prepared cake pans or lined cupcake tins and bake 45 - 50 minutes for the cakes and 15-20 minutes for cupcakes.
Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated.
Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low.
Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally).
Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
