Peppermint red velvet

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Hello everyone, I hope you all have not died during christmastime due to the food overload. I bearley survived, before the holidays
I stopped eating sugars and fats and other carbs (ironic since I have a food blog, isn’t it?) -and then: the holidays hit me.
Anyway I made an awesome cake for christmas! Peppermint red velvet, inspired by Southern Living‘s magazine.
I started out with a classic red velvet sponge and added peppermints to the frosting on one layer.

CLASSIC RED VELVET SPONGE 8″ pan, Serves 6-8.

the sponge
2 1/2 cup (250 grams) sifted flour
2 tablespoons cocoa powder
2/3 cup canola oil
1 1/2 cups granulated white sugar
4 large eggs
1 1/3 cup buttermilk *see note*
2-4 ounces liquid red food coloring (depending on desired amount of brightness)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract

preheat oven to 350 F/ 175C

Sift the flour into a mixing bowl and add cocoa powder, baking powder, baking soda, the sugar and stir it together. Add the canola oil, buttermilk, food coloring and slowly add the eggs – one at a time. Whisk, preferably with an electric hand mixer.Pour into an 8″ pan, and cook for 25-30 minutes or until a stick comes out clean.

Let cool, preferably over night.

TIP: For a clean cut layering and easier frosting, put the whole cake in the freezer for about 30-60 minutes before frosting

*NOTE* If you’re in Sweden and don’t have buttermilk, you can use a high-fat milk and add 1 tablespoon of vinegar to the milk and let set for 15 minutes. Otherwise, use “filmjölk” or Soured Cream.
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CREAM CHEESE FROSTING
4 sticks (300g) unsalted butter, at room temprature
3 cup icing sugar
16 ounces cream cheese !! refrigerated !!
2 handfuls of peppermint candies, ground into a powder
peppermint extract

Cream the butter until it’s soft, and slowly add icing sugar. Then add the cold cream cheese, little at the time. The Cream cheese frosting will stiffen up in the fridge later on.
Add 2 drops of peppermint extract and taste. It is VERY important that you taste, because peppermint extract is STRONG, and not in a good way.
When you’ve done that, take out  3/4 cup  of the icing and add the smashed peppermint candies. Put this icing of the bottomlayer as you frost the cake.

by the way, ther are GREAT as cupcakes too! ;-)

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CECILIA

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