I don't generally buy into the whole valentines-day-thing. It's not that I'm not a romantic. Believe me, I quite like all those traditionally romantic, sappy things. It's just, you know, after all the hype on tv, at school, in the grocery store the minute christmas is over...I'm over it!
This year with a very sick child at home, that needed more attention than the hallmark holiday, I kept it simple. Red velvet cupcakes and french vanilla cream icing....mmmm!
Ann's Red Velvet Cake
1 oz red food colouring
2 Tbsp cocoa
1/4 cup butter
1/4 cup margarine
1 1/2 cup sugar
1 tsp vanilla
2 1/4 cup flour
1 tsp salt
1 cup buttermilk
1 tsp baking soda
1 Tbsp white vinegar
1: Preheat oven to 350C
2: Mix food colouring and cocoa together until smooth and set aside.
3: Cream together butter, margarine and sugar until creamy and white.
4: Add eggs and vanilla and mix well.
5: Add cocoa and colouring mixture and mix well.
6: Sift flour and salt together in separate bowl.
7: Add flour and salt mixture alternatively with buttermilk to butter and sugar mixture.
8: Place soda on top of cake batter, then add vinegar. Mix in until well blended.
9: Pour into well greased and floured 9" cake pans x2 (or prepare cupcake liners into muffin tin and 1/2 fill with mixture)
10: Bake at 350C for approximately 30 mins.
11: Cool and frost with French Vanilla Cream Icing.
NB: you can make your own buttermilk by adding 1 tbsp white vinegar to a 1 cup measuring cup and topping up to the 1 cup measure with milk. Let stand for 5 mins.
French Vanilla Cream Icing
1 cup milk
6 tbsp flour
1 cup butter
1 cup icing sugar
2 tsp vanilla
1: Whisk milk and flour together in small saucepan. Heat gently, stirring constantly until thick and smooth (not lumpy, but like a thick sauce)
2: Cool immediately in an ice water bath.
3: Cream together butter and sugar for 15 mins.
4: Add thickening and beat for a further 10 mins.
NB: sometimes this icing is easier to spread when quite cold.
I apologise I don't remember where on the web I found this recipe so many years ago...but Ann, if you're reading this, my family loves this recipe and I thank you so much for sharing!