Tuesday, June 14, 2011
Rose's Pinkalicous Red Velvet Cake
Rose's Red Velvet Cake should be on the Quick and Easy List, but since I opted for making it with beets instead of red food coloring, it changed the game a bit and I was not looking forward to baking it. Still, this was an easy cake to put together considering the lack of cooperation from the beets. After baking, Rose says to pour out the beet juice as a substitute for the red food coloring. Two tablespoons are required and my four beets produced approximately an eighth of a teaspoon. Well, that just wouldn't do! I've learned nothing if I haven't learned anything about pureeing and smashing fruit/vegetables through a fine meshed sieve which is exactly what I did.
I had no idea if the calculations for beet puree vs beet juice would ruin the cake crumb, making for a dense texture. Luckily and surprisingly, it didn't. What it did do was make the batter a gorgeous glorious color of magenta You can imagine the excitement this brought in a house full of little girls! They ate them plain and with frosting. Rose's Dreamy Creamy Frosting is amazing. Lindt white chocolate has coconut in it and it gave the cupcakes a little something extra. The recipe made for one dozen cupcakes and a small tea party size cake. Now that I don't fear beets, this will definitely go on The Make Again List. It's a big hit among the under ten and over ten crowd.