April
04

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Red velvet, while synonymous with Valentines Day and now popular for weddings, is just plain gorgeous to look at.  To be totally honest, red is my absolute favourite colour and any chance I get to wear it, look at it or eat it I do.  Not that many red foods around when you think about it… and I don’t really eat very much red meat.

Sooo let’s get busy and make some delicious red velvet cookies to be enjoyed and shared all year around.  But wait, just think how cute they would be for Christmas or Valentine’s Day as well!

This recipe calls for Dutch Processed Chocolate.   So what’s the difference between that and regular unsweetened cocoa powder you ask?   First off, Both types of cocoa powder are unsweetened and therefore bitter when tasted alone.

Dutch-Process Cocoa or Alkalized Unsweetened Cocoa Powder:

Has been treated with an alkali to neutralize its natural acidity. Because it’s neutral and doesn’t react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids.

Hershey Dutch Processed Cocoa
Hershey’s Dutch Processed Cocoa

 

Ghirardelli Sweetened Cocoa
Ghirardelli Cocoa
Unsweetened Cocoa:

Has a complex chocolate flavor while the Dutch-process is darker and more mellow. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven.

Ok, on to our recipe:

Ingredients:

3 1/4 cups (355 grams) all purpose flour
1/4 cup (75 grams) unsweetened Dutch processed cocoa powder
1/2 teaspoon salt
1 teaspoon (4 grams) baking powder
1 cup (227 grams) unsalted butter, room temperature
1 3/4 cups (350 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
3 Tablespoons of Red Food Coloring.. I used the gel type

For Red Velvet Cookies:

1. In a large bowl whisk together the flour, cocoa powder, salt, and baking powder.

2. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and the food coloring then beat until combined.

Red Velvet Cookie Dough by Cake Artisan
Red Velvet Cookie Dough

Add the flour mixture and beat until you have a smooth dough.

3. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough toroll.

4. Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.

5.    Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired

Red Velvet Cookies by Cake Artisan
Red Velvet Cookies

shapes using a lightly floured cookie cutter and transfer cookiesto the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.

Bake cookies for about 10 – 12 minutes (depending on size) or until they are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure that the frosting on the cookies dries completely before storing. (This may take several hours.) Frosted cookies will keep several days in an airtight

Red Velvet Cookies Iced by Cake Artisan
Red Velvet Cookies

container. Store between layers of parchment paper or wax paper.

Makes about 36 – 4 inch (10 cm) cookies.

BEST frosted with a cream cheese frosting.  I use the recipe on my site here and thin it with some milk to make it more like a glaze if I don’t want heavy frosting.  Also, I have rolled out fondant into the same shape as the cookie and placed it on top of a thin layer of the frosting which gives a nice finish!

For a final finish on my fondant covered cookies I used an impression mat to make pretty patterns.. and then dusted with pearl dust.. there is no limit to what you can do with these or any other cookies!  Happy Baking!

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February
10
Filed Under (Cakes, Sweet Stuff) by Colleen on 10-02-2009

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I love baking for others so of course Valentine’s Day provides ample opportunity.  I’m getting an early start by making these delicious red velvet cupcakes for my friends.  Hubby has three to take to work for the guys and I will take the rest with me.

These little beauties have a hidden gooey cream cheese frosting center and are also topped with more and then rolled in sparkly red sugar just for fun.

I had to try this recipe out.  It’s not mine it’s from my friend over at Art of Dessert who has perfected it!

Red Velvet Cake
1 1/2 cups butter, softened to room temperature
2 1/4 cups sugar
3 large eggs
1 1/2 cups vanilla yogurt
1 ounce red food coloring (liquid or gel)
1 1/2 tsp. vanilla extract
3 1/4 cups flour
3 Tbs. cocoa powder
2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt

Preheat oven to 350 degrees F. Grease and flour two 8-inch or 9-inch cake pans or line three muffin pans with cupcake liners.

In a large mixing bowl, cream butter and sugar till light and fluffy. Add eggs one at a time. Combine yogurt, red food coloring and vanilla extract in a small bowl. Sift together flour, cocoa powder, baking powder, baking soda and salt in another bowl. Alternate adding the yogurt mixture and flour mixture into the large bowl. Pour batter into prepared pans or lined muffin pans. Bake for 30-35 minutes (15-20 minutes for cupcakes) or until a toothpick inserted in the center of the cake comes out clean. Cool completely.

Cream Cheese Frosting

16 oz. (two 8 oz. bars) cream cheese, cold
1 cup butter (2 sticks), softened to room temperature
2 tsp vanilla extract
7 cups powdered sugar, measure then sift

With the mixer on a low speed, beat the cream cheese and butter till blended. Mix in vanilla and lemon extracts. Slowly add the powdered sugar, a cup at a time. Once all the powdered sugar is added, increase to a higher speed to whip up the frosting till light and fluffy.

Recipe by Art of Dessert

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