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Sunday
Feb102008

Red-Hot: Have a Red Velvet Valentine's Day, With Love from Cakespy

DateSunday, February 10, 2008
Red Velvet Cupcakes at Saint Cupcake
Valentine’s day, that polarizing bitch of a holiday, is just around the corner--a holiday loved or hated depending on romantic status. Well, this year we're raging against the red velvet chocolate box in favor of Red Velvet Cake! No problem if you're unattached-- just more cake for you. Really, no matter where you are in life and/or love, you're bound to have a sweet Valentine's Day with these red-hot Red Velvet suggestions:

Here: For if you, like the Cakespy headquarters, are in Seattle...

Seattle loves Red Velvet! If you're in the Emerald City, don’t miss some of our favorite Red Velvet cupcakes around, at Café Sweet Posie in Ballard—or try a slice at the Kingfish Cafe in Capitol Hill. South of Seattle? No problem--hello, cupcake in Tacoma's got you covered with sweet and adorable Red Velvet cupcakes with a southern (well, south of Seattle, anyway) flair!


There: Not in Seattle? Perhaps you can find Red Velvet Nirvana at one of these spots in your town:

If you’re in NYC, be sure to stop by Sugar Sweet Sunshine on Manhattan's Lower East Side for some of their Sexy Red Velvet Cake (photo left) which certainly lives up to its name! There’s also a damn fine one at Cake Man Raven, not to mention Cheeks Bakery--the latter two both in Brooklyn.

In Portland, we hear that Saint Cupcake makes a mean Vegan Red Velvet Cupcake, and their dairy ones are no slouch either (photo top)!

Or perhaps you’re in Chicago? Trust the expert opinion of Natalie from Bake + Destroy!, who suggests hitting up Molly's Cupcakes not only for their awesome Red Velvet cupcakes but for their cute decor too.

Or if you’re in San Francisco, check out Cake Gumshoe Bridget’s favorite: red velvet cupcakes from That Takes the Cake.

In central New Jersey, they really know how to make Red Velvet layer cakes right at The Baker Boys in Ocean Grove (photo left).

Even in Britain, you can still get your stateside fix: Outsider Tart, opened by American expats, happily serves up delicious Red Velvet in London.

Everywhere: Online and accessible no matter where you are:

The Sweet Spot is offering up Red Velvet...cookies! $8.95 will nab you four jumbo cookies. Available at thesweetspot.etsy.com.

Not into Red? Think Pink with the Pink Velvet Cake from Zabar’s (photo left), which can be shipped anywhere in the US (2-day shipping required). As an added bonus, part of the sale price goes toward Breast Cancer Research--and we can all feel good about contributing to that cause! Available at zabar.com.

On a diet? Shame on you. Nonetheless, we have a sweet and calorie-free suggestion: get crafty with Red Velvet Soap dyes from the lovely and amazing Brambleberry! Available online at brambleberry.com.


Can’t bother with pre-orders or leaving the house? Well, we've got the thing for you, too: a recipe for Red Velvet Black and White Cookies, which will appear in an upcoming issue of Every Day With Rachael Ray:

Red Velvet Black & White Cookies

Makes 10 large cookies
Prep Time: 40 minutes
Bake Time: 15 minutes


Ingredients:
  • 1 ¼ cups flour
  • 1 tablespoon unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tablespoon red food coloring
  • 1 ½ teaspoons pure vanilla extract
  • ½ cut buttermilk
  • 2 cups confectioners’ sugar
  • 2 tablespoons corn syrup
  • 4 ounces semisweet chocolate
Directions:

1. Preheat the oven to 350oF. Line a baking sheet with parchment paper. In a medium bowl, sift together the flour, cocoa, baking soda and salt.
2. Using a mixer, beat 5 tablespoons butter with the granulated sugar until fluffy, 3 minutes.
3. Beat in the egg, food coloring and 1 teaspoon vanilla. Beat in the flour mixture alternately with the buttermilk until smooth.
4. Place ¼-cup scoops of batter 2 inches apart on the prepared baking sheet; spread out. Bake until a toothpick inserted in the center comes out dry, 12 to 15 minutes. Let the cookies sit for 5 minutes, then transfer to a rack to cool.
5. In a bowl, whisk together the confectioners’ sugar, remaining ½ teaspoon vanilla, 1 tablespoon corn syrup and 2 tablespoons hot water until smooth. In another bowl, combine the chocolate, remaining 3 tablespoons butter and 1 tablespoon corn syrup; microwave until melted, about 1 minute.
6. Coat the cookies with the vanilla, then the chocolate icing. Refrigerate until set, about 20 minutes.
Happy Valentine's Day! Xoxoxo, Cakespy


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June 16 | Unregistered CommenterEarnestinePENNINGTON

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