Red Velvet Cake/Cupcakes
The Red Velvet is a bright, fun cake that is a well loved American classic. In recent years, It is now gaining popularity in the UK as a wedding cake flavour. Many brides now chose to have a red velvet tier in their wedding cakes.
Traditionally red velvet is paired with fluffy cream cheese frosting. But because of food safety issues, I fill my red velvet with vanilla buttercream instead. Tastes just as gorgeous.
There are loads of red velvet recipes online. After being highly recommended by fellow bakers, I decided to give a try to the Louisa Moris red velvet recipe. And it certainly lived up to its reputation! Loads of food colour, but the final cake came out a vivid red and with the characteristic red velvet subtle sweet and hint of chocolate.
It can easily be found on her Flicker page if you type in “Louisa Moris Red Velvet Recipe”
Or you can find it here Louisa Morris Red Velvet Recipe
Its clearly explained and easy to follow. The cake comes out soft and moist and although it has a generous amount of food colour, you cannot taste any bitter aftermath of the colour. I didn’t have her recommended colour, so I used my airbrush food colour and it worked brilliantly!
Characteristic of the red velvet cake, it was not too sweet and needs some sor of icing or frosting to liven it up.
I made some cupcakes with the same red velvet recipe and poured some simple glace icing whist still warm. They tasted lovely. Not a substitute for the richness of buttercream but not too bad for a quick sweet treat.
Over all a big thumbs up for the Louisa Moris Red Velvet Recipe. A must try!