Stir Fried Vegaetable Pasta

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This is one of my favorite pasta salads. I love this so much. This pasta salad is so versatile that you can add whatever veggies you like. I would highly recommend this to try once. At least once a week, I have started eating salad for dinner. and keep trying different recipes and found this one super tasty so sharing it with you all. Hope you will like it too !! Finally, I would encourage you to try other recipe collections on this blog. Few collections I am mentioning below. Do check it out. Idli Collection     Healthy Breakfast Collection   Momo Collection Bread Dishes Collections  PREP TIME:             10  MINUTES   COOK TIME: 20  MINUTES TOTAL TIME:  30  MINUTES   SERVINGS:     2-3 AUTHOR:  CUISINE CULTURE   COURSE:  dinner KEYWORD:  Stir-Fried Vegetable Pasta Ingredients  Healthy pasta 200 gm water for boiling salt to taste black pepper powder, a pinch oil ...
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Red velvet cake

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the most incredible red velvet cake with cream cheese frosting! fluffy, soft, buttery, and moist with the most perfect velvet texture!


red velvet cake

Is it chocolate? Is it vanilla? WHAT IS IT! Essentially it’s a chocolate cake made with little cocoa powder. The cocoa reacts with the acidic vinegar and buttermilk, and in turn keeps the cake moist, light, and fluffy. The chocolate taste is fairly mild but the flavors are delicately rich.

with all the testing I have a few tips to get you the best results!

  • Cake flour — We tried this version with both all-purpose/plain flour and cake flour, and the cake flour version resulted in a softer, velvety cake, fooling everyone into thinking we had purchased it from an expensive baker! You can certainly use all-purpose though if that’s all you have. You will still get an incredible cake.
  • Oil — This addition guarantees a moist sponge. Mix it together with your cocoa powder and red dye so the three incorporate really well into the cake batter. This ensures the cocoa powder is mostly dissolved before being mixed through.
  • Buttermilk OR milk with vinegar – We tried one version using buttermilk plus vinegar and one version making our own buttermilk, souring full cream milk with 1-2 teaspoons of vinegar before starting. Both worked INCREDIBLY well!

Ingredients

DRY INGREDIENTS

3 cups plain flour/cake flour 
2 tbsp cocoa powder
1 1/4 tbsp baking powder


WET INGREDIENTS

1/2 cup unsalted butter
1 1/2 cup powdered sugar
1 cup oil
1 tbsp white vinegar
2.5 tbsp vanilla extract
1 1/4 cup buttermilk 
3 tbsp red food coloring liquid

FROSTING

400 gm cream cheese
150 gm whipping cream
4 cups powdered sugar
1 tbsp vanilla extract
cake frosting nozzle

#StayHealthy
#StayFit
#Staysafe
 
                    
 PREP TIME 10 MINUTES
 COOK TIME  35 MINUTES
 TOTAL TIME 45 MINUTES 
 SERVINGS 6
 AUTHOR CUISINE CULTURE
 COURSE dessert/dinner
 KEYWORD Red velvet cake

Instructions

1 -Preheat oven to 180C/350F (all oven types). Butter 8" round cake pans (sides and base) and dust with cocoa powder

2- Sieve the Dry Ingredients and whisk to combine in a mixing bowl.

3 -Place butter and sugar in a bowl and beat with an electric beater or in a stand mixer or using whisker until smooth and well combined (use paddle attachment if using a stand mixer).

5 -Add vegetable oil, vinegar, vanilla, buttermilk, and red food coloring. Beat until combined and smooth.

6 -Add Dry Ingredients. Beat until just combined - some small lumps are ok, that's better than over mixing.

7 -Transfer the batter into the cake pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. 

8 -Rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool.

FROSTING

1- Beat together cream cheese, whipping cream, and vanilla for 3 minutes (this makes it really smooth and changes from yellow to almost white). Add icing sugar and beat for 2 minutes or until frosting is light and fluffy to your taste. If your frosting seems too runny (depends on the quality of cream cheese/ if the cream cheese was too soft), just add more sugar.

CAKE FROSTING

1 - Cut the top thin layer of the cake. Grind this into a mixer jar and grind into crumbles.set aside.

2 - Next cut the cake from the middle and divide this into two thick layers.

3 - Now put the bottom part down into a plate or cake frosting base, apply a thick layer of 
frosting made above and put another part of cake over it and use frosting to cover up the top and sides of the cake.

5 - Now using your hands, try putting/sticking the grinded crumbles on sides of the cake.

6 -put the remaining frosting into a piping bag and use your favorite nozzle. decorate the top sides of cake all over and put the remaining crumbles into the center

Note
1 - Instead of making a single cake and cutting it into two layers, you can make bake two different cakes in two different cake pans the chop off the top later of both the cakes and while frosting put another cake after applying frosting layer on first.

2 - You can decorate the cake as per your choice. I have explained the way of decoration which I used. Feel free to decorate it with your unique ideas. 

3 - You can use milk if do not have buttermilk.

4 - I have used cake flour in this recipe as it was easily available with me.



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