In my 4 years in business, I have never once changed a cake recipe. I’ve been making the same cakes the same way all this time. People seem to like them and they stack and carve beautifully – which is important for what I do – so why mess with a good thing?
Since Cafe Brea in Dartmouth has started selling my cupcakes, I’ve explored many different recipes. Tonight I played around with a few recipes for Red Velvet cupcakes. Although many love a cream cheese icing with the Red Velvet, apparently, it’s not the “traditional” icing for this lovely cake. The traditional icing is a cooked one that includes flour! Crazy, I say… until I almost ate the entire bowl with a spoon. Sadly, it won’t hold up well in my cakes, but here’s the recipe for those who are interested in giving this a whirl:
3 Tbsp flour
1 cup milk (I only had skim so I used 1/2 skim and 1/2 whipping cream)
1 cup granulated sugar
1 cup butter (somewhat cool, cut into 1″ cubes)
1 to 2 tsp vanilla (to taste)
In a pot, mix flour and 1/4c. milk to form a paste (yeah, like making gravy!), then slowly add the remainder of the milk. The original recipe tells you to beat the butter and the sugar but I don’t like grit in my frosting so I added the sugar to the pot, too. Heat on medium high and stir constantly with a whisk until it’s nice and thick (careful not to burn). Dump it into a bowl and let cool. Once it’s at room temp, add vanilla and beat for a few minutes then add your butter. Beat until light and fluffy.
Transfer frosting to piping bag.
Pipe frosting onto cupcakes.
Recover from bellyache.