A note on food coloring: Pastes are a lot more concentrated and therefore, youâ€™ll need less of them to make a proper color change â€“ to get even a murky khaki youâ€™d need almost a whole bottle of liquid. Itâ€™s really worth spending the extra.
As for Red Velvet Cakes, Iâ€™m torn between Martha and Paula, but more regularly opt for Martha, so thatâ€™s the basic recipe that Iâ€™m using here. Iâ€™ve halved the quantities to make 12 rather than 24 muffin-sized cakes.1 Â¼ cup cake flour 1 tbsp good quality coco powder Â½ tsp salt Â¾ cup sugar Â¾ cup vegetable oil 1 large egg 1 tsp green food coloring paste Â½ tsp good quality vanilla extract Â½ cup buttermilk 1 tsp baking soda 1 tsp white wine vinegar
- Pre heat the oven to 350
- Line muffin tins with liners (mixture should make 12 cakes)
- Sift the flour, salt and coco together into a mixing bowl
- In a different bowl whisk the sugar into the oil (electric beaters really help here) until smooth, then whisk in the egg, the food coloring and the vanilla
- With the beaters on low mix in the flour mixture in three batches, alternating with the buttermilk
- Stir together the baking soda and the vinegar â€“ it fizzes up â€“ then add to the mixture, beating for a further 10 seconds.
- Scrape into the muffin cases then bake for 20 minutes. Cool on racks until cold
For the frosting:
Make sure all the ingredients are at room temperature before you start1 stick of unsalted butter (4oz) 4 oz cream cheese 2 cups confectionerâ€™s (icing) sugar Â½ tsp good vanilla extract Drop of green food coloring paste if desired
- Beat the butter and cream cheese in a mixer until soft and light â€“ about 3 mins (you can do it by hand and youâ€™ll get a great work out, but it takes longer â€“ 5 mins)
- Add the sugar (ideally sifted if you have the patience) 1 cup at a time and beat until smooth
- Stir in the food coloring â€“ a tiny dot at a time â€“ until you get the green you desire
- Frost the green velvet cakes with the green cream cheese frosting
This originally appeared in a post about why things taste better when they’re green.