Red Velvet Cake (With Cheese icing)

A cloudy winter day calls for some delectable delicacy..and what better than cakes - any cakes, Mug Cakes, Cup Cakes, Huge Cakes, I know we all love all of them ;)


So today i decided to make some yum RED VELVET CAKE.Let me set the context for you. there are two very prominent myths about Red Velvet Cake:During the Great Depression, families were using less food colorings and extracts. They were just one more unnecessary expense that could be cut out. While the savings was good news for penny-pinchers, it was not-so-great news for the Adams Extract company. To counter slumping sales, folks at the company came up with the Adams Red Velvet Cake recipe, a concoction that used red food coloring and butter extract instead of the traditional ingredients. Before food coloring become the popular way to make the cake scarlet, the hue was much more subtle and was caused by the way vinegar, cocoa, and buttermilk reacted together. Adams’ ploy worked. The new brilliantly-colored cake was a hit with households across the country, and the fact that the recipe was offered on free recipe cards at grocery stores everywhere didn’t hurt either. So, there you have it: the popularity of red velvet cake is the result of a clever marketing ploy. And who can resist that tagline of a bygone era: "The cake of a wife time."

One (and I don not know which one is incorrect) take on the invention of the red velvet cake is that the Waldorf Astoria Hotel created it in the 1920s and graciously provided the recipe when a customer asked. She later received a bill in the mail for $350, prompting her to distribute the recipe to anyone who would take it.Anyway, the myths will always be, lets Bake and Relish. To begin with it is important to know that the “velvet” comes not from the color of crushed velvet, but from the smooth texture of fine cake crumb. This is a 'MICROWAVE' version of the cake and can usually be baked in a 'MUG'.

INGREDIENTS

• 1 large egg
• 3 tablespoons vegetable oil
• 1 teaspoon liquid red food coloring
• 3 tablespoons buttermilk
• 2 teaspoons pure vanilla extract
• 1/4 cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1/4 cup all-purpose flour 
• Pinch of salt
• 1/4 teaspoon cider, white, white wine, or rice vinegar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3 cheese cubes
• 1 cup Icing Sugar

PREPARATION - Cake

• In a large mug, whisk together the egg and oil.
• Stir in the food coloring, buttermilk, vanilla, and sugar
• Add the cocoa, flour, salt, and vinegar. Beat the batter until smooth
• Grease and flour two mugs, preferably transparent to enjoy the deep red colour of the cake
• Microwave for 4 minutes

PREPARATION - Frosting

• Melt 3 cheese cubes in the microwave for 30 seconds
• Keep Whisking and add dome warm milk (to give enough heat to the cheese to keep it melted)
• Add 1 cup of icing sugar
• Add vanilla essence to it and keep whisking until the desired consistency is achieved