Just as she spends time and care preparing delicious meals for the family every day, we can also surprise her with some delicious cupcakes redvelvet, prepared by chef Pablo Pacheco Soto, founder of Los Olivos pastry shop and bakery, in Santiago Atitlán, Sololá.
There are several theories about the origin of the cake redvelvet, Pacheco says. One of them states that this dessert dates back to the time of World War IIwhen food was highly rationed and bakers used beetroot juice to enhance the color of their cakes.
Another version around its emergence gives credit to the Waldorf Astoria hotel in New York, in the 1930s. According to oral tradition, a client tried it and liked its taste so much that she decided to ask the hotel kitchen for the recipe, which, in turn, sent it to her with a US$350 receipt. The lady, enraged, decided to sue the hotel, but she took the recipe and began to distribute it to passersby. From then on, the cake red velvet became famous, adds the chef.
“Pastry is a world full of creativity and is the perfect resource to express to mom how much we love her. The velvety or reddish color of this cake captivates anyone. The ease of its preparation and its softness make this an unmissable recipe to entertain all mothers on their day and the rest of the year.“, Add.
“We can decorate it with whipped cream, accompany it with seasonal natural jelly and, of course, with a cup of organic tea or coffee, so that it is the perfect dessert for the rainy afternoons that are approaching”, says Pacheco.
To people who will prepare a sophisticated dessert like this for the first time, the chef recommends reading the recipe several times before preparing it and following the steps to the letter to avoid mistakes. “This is a simple dessert to make, which can be prepared as a family, both children, young people and adults in the home to surprise mom,” he says.
The final and original touch is a crunchy roses that in addition to providing a unique flavorcreate a sublime composition in the presentation.
Pacheco appreciates the teachings received from chefs Carina Elías, Juan Pablo Benítez and Mario Campollo. From Chef Elliot Castellanos he learned how to think smart, be resourceful, versatile and innovative in the kitchen.
Also read: There is always a craving for a carrot cake
2 ½ cups all-purpose flour
2 tbsp. sugar-free cocoa powder
1 teaspoon baking powder
½ teaspoon of salt
½ cup unsalted butter at room temperature
1 cup granulated sugar
2 tsp. vanilla extract
2 large eggs at room temperature
¾ cup light olive oil or vegetable oil
1 cup low-fat milk at room temperature
1 tablespoon red gel food coloring
95 grams of cream cheese
150 grams of whipping cream
80 grams of icing sugar
1 tray with cupcake molds or individual molds
12 red liners, preferably number 5
For the rose petal crisp:
1 egg white
50 grams of sugar
For the whipped cream:
50 grams of cream cheese
80 grams of whipping cream
1 spoon of vanilla
120 grams of icing sugar
Sift the flour, baking powder, cocoa powder and salt three times. Reserve. In a large bowl, add the cubed butter at room temperature and white sugar. Beat with the mixer for three minutes until the sugar has been well integrated with the butter.
Then add the eggs one by one and then the vanilla essence and the oil in the form of a thread. Beat for one more minute. Then add the milk and beat for another minute. Add the previously sifted dry ingredients and beat for three more minutes. Finally, add the gel colouring, beat for another 30 seconds and reserve the mixture in a cold place.
Preheat the oven to 170 degrees Celsius for 15 minutes. Place the cupcake mold with the liners. With the help of a digital scale, weigh 1.5 ounces of mixture for each mold. Bake for 23 minutes, Reserve.
Also read: Three unusual desserts
For the crispy rose petals, remove all the petals, place them on a tray and with a brush, frost them only with the egg white. Then add sugar on both sides and reserve for 24 hours in the refrigerator.
For the topping or frosting, place the cream cheese at room temperature in a bowl, with the vanilla, whipping cream and icing sugar and beat for 5 to 6 minutes until thick and creamy. Reserve. For the assembly, use a dark plate, preferably, add and spread the crispy rose petals, place the cupcakes and decorate with the frosting on top.
Also read: Incomparable cocoa and macadamia charlotte
- Pablo Pacheco Soto is originally from Santiago Atitlán, Sololá.
- He studied gastronomy at Intecap de Sololá, and two more years at the Instituto Tecnológico Privado de Occidente, in Quetzaltenango.
It specializes in Mexican, Guatemalan and American cuisine, as well as bakery and pastry.
- He did an internship in the Irtra hostels, in Retalhuleu, as well as in the Casa Oaxaca restaurant, in Oaxaca, Mexico, one of the 120 best restaurants in that country, according to the Mexico Guide.
- He worked at the El Jaguar restaurant, in the State of Mexico, and at the Posada de Santiago, Santiago Atitlán.
- Currently, she receives confectionery classes at the Deseret SA Kitchen Studio, in Quetzaltenango, to perfect and innovate her knowledge.