Assalamua'alaikum and a good Saturday morning to all.
The kids keep saying that they haven't eaten RVC for a while now coz Ummi keep making them for orders lately. So I woke up this morning and made a batch for them. Trying out Martha Stewarts recipe this time.
Since it uses oil its easier coz I don't need to take out the mixer to blend the wet ingredients.
I just made them into cupcakes and left for anyone who wants to eat put their own topping on top. Much more fun that way.
I paste the recipe underneath.
Ingredients
Unsalted butter, for cake pans
2 1/2 cups cake flour, not self-rising
1 teaspoon salt
1/4 cup cocoa powder
1 1/2 cups sugar
1 1/2 cups canola oil- I used plain cooking oil.
2 large eggs
1/4 cup red food coloring
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons white vinegar
Seven Minute Frosting Seven-Minute Frosting
Directions
1.Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
2.In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined.
3. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined.
4.Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
5.In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans.
6.Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
This one has not been topped with the cream cheese topping.
P/s
Please take note that the baking time above is for a 9" baking tray. If you're doing cupcakes like me cut the time to 18-23 minutes. Or until toothpick when inserted in the middle comes out clean.
My cream cheese topping for my cupcakes( you can double it up for your cake )
125gm cream cheese
1/4 cup butter
1 cup icing sugar
1 tsp Vanilla extract
Beat them all up until well blended.
The kids keep saying that they haven't eaten RVC for a while now coz Ummi keep making them for orders lately. So I woke up this morning and made a batch for them. Trying out Martha Stewarts recipe this time.
Since it uses oil its easier coz I don't need to take out the mixer to blend the wet ingredients.
I just made them into cupcakes and left for anyone who wants to eat put their own topping on top. Much more fun that way.
I paste the recipe underneath.
Ingredients
Unsalted butter, for cake pans
2 1/2 cups cake flour, not self-rising
1 teaspoon salt
1/4 cup cocoa powder
1 1/2 cups sugar
1 1/2 cups canola oil- I used plain cooking oil.
2 large eggs
1/4 cup red food coloring
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons white vinegar
Seven Minute Frosting Seven-Minute Frosting
Directions
1.Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
2.In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined.
3. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined.
4.Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
5.In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans.
6.Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
This one has not been topped with the cream cheese topping.
P/s
Please take note that the baking time above is for a 9" baking tray. If you're doing cupcakes like me cut the time to 18-23 minutes. Or until toothpick when inserted in the middle comes out clean.
My cream cheese topping for my cupcakes( you can double it up for your cake )
125gm cream cheese
1/4 cup butter
1 cup icing sugar
1 tsp Vanilla extract
Beat them all up until well blended.
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