Red Velvet Ebelskivers
(Chinese versions coming soon)
The logic goes that after a feeding-frenzy Malaysia binge-party, that my head and soul should be filled with just Malaysian recipes extravaganza. And THAT IS CORRECT. Believe me, it is. But as sorting through and editing 1,018 pixtures while coordinating everything with the exact location on Google map has proven to be bit more time-consuming than I expected, I’m experiencing a little bit of bloggers-obsessive-anxiety-disorder as I realize that Bloggy has been starving without a new post for almost a week now (yes, I count).
So I could either take a chill-pill, or feed Bloggy with something that’s worthy of this 6-days void and obviously my B.O.A.D won. I DO realize that publishing two ebelskivers recipes within such a close proximity of each other must violates a line or two in the Bloggers’ code book, but believe me I literally COULDN’T WAIT to share this. Mini red velvet cakes with cream cheese butter cream that will be ready within 20 min! I almost want to THANK myself!
I have every intention to keep this one short I DO. And this time I mean it!! Because I have a lot of other works to do. AND this red velvet ebelskivers REALLY don’t need words I mean Jason and I had the most wonderful red velvet cake as our wedding cake and… OK I’m gonna shut up now. Please enjoy.
Servings: 14 ebelskivers
Red Velvet Batter:
- 1 (125 grams) cup of flour
- 1/8 cup (11 grams)of coco powder
- 5 tbsp (62 grams) of sugar
- 2 tsp (7 grams)of baking powder
- 1/2 tsp of salt
- 1/8 tsp of powder red food dye (or use 1 tbsp of liquid food dye)
- 1 cup (242 grams) of buttermilk (or 3/4 cup of milk + 1/4 cup of plain yogurt)
- 1 egg
- 2 tbsp (27 grams)of vegetable oil
- 1/2 tbsp of distilled vinegar
- 1/2 tsp of vanilla extract
Cream Cheese Filling:
- 4 tbsp of cream cheese
- 2 tbsp of room temperature, unsalted butter
- 1 1/2 tbsp of sugar
- 1/8 tsp of vanilla extract
- 3 tbsp of melted butter + 1 tbsp of vegetable oil for frying
- Powder sugar for dusting
Mix well the flour, coco powder, sugar, salt and baking powder in a bowl. And then beat together buttermilk, egg, vinegar, vegatable oil and vanilla extract in another. I’m using a red food dye in powder form so I add that to the dry ingredient, whereas if using a liquid food dye, then add it to the wet ingredient.
Before making the batter, make sure the food dye (whether in dry ingredient or wet) is evenly incorporated, otherwise there will be uneven colorings. Pour the wet ingredient into the dry ingredient, and fold/mix with a spatula until JUST combined. Some small lumps are fine. Just leave it to rest for 10 min. During this time, mix cream cheese, butter, sugar and vanilla extract together in a bowl, and beat until fluffy with a whisk.
Heat up the ebelskiver pan on medium-low heat, and melt the butter and vegetable oil together in a small pot. Have 2 wooden skewers on hand for the flipping.
Once the pan is hot, add 1/2 tsp of the melted butter into each hole and brush it all over the pan. Add the batter into each hole up to 90% full and let it cook UNTOUCHED for 20 sec. Then add a little spoonful of the cream cheese filling into the center of each hole, then “press it” a little bit to let it sink completely into the batter (add a tiny bit more batter to cover if needed). Do not TOUCH THEM now. It would be very hard to turn them if the bottom of the batter isn’t fully cooked. Wait until small bubbles starts to appear on the edge and surface of the batter, then use a wooden skewer to “press” on one side of the batter to see if it starts to move/turn easily. If it does then that means it’s ready. Keep pressing on one side of the batter to “tilt” the other side until the entire ebelskiver makes a full turn.
Once every ebelskivers is turned, add a bit more melted butter to each hole and adjust the ebelskivers so that they get even crispy-browning on all sides. Let the ebelskivers rest on a cooling rack while doing the next batch. The heat may need to be turned down a little bit for the next batch as the pan tends to get hotter.
Dust with powder sugar and enjoy. Moist, tender and cream-cheesy. Plus they are just too DARN CUTE!
Kitchen butterflyJune 8, 2013 at 3:47 PM
The first photo made me melt. Your colour compositions are outer worldly! Superb
One of The MajorityJune 21, 2013 at 4:26 PM
Why can this recipe not be in metric measurements, this is what the world uses! Unless if you live in America, Burma, or Liberia then you don’t know what the fuck you even mean!
I live in America, but I am a proud member of the US Metric Association. You are in China, yet you use the antiquated Imperial system? Do you still weigh yourself in pounds, and what about measuring weight in grains, and volume in drams?
Get with the times.
Mandy L.June 21, 2013 at 4:57 PM
Dude, you must be doing great works to society at the US metric association. I figured you’re probably too busy ridding the world of America’s evil imperial system to spend 2 mins online for some elementary-level calculation, so I did some for you. I’m nice like that.
ScarlettMay 20, 2017 at 12:51 PM
Oh my I know this is four years too late but…Mandy, wonderful response. Keep making the world sweeter in the face of bitter people.
Also, it so happens I’m an engineer who lives in the U.S. but grew up in Europe. I like the metric system, but the imperial system actually does have some contexts where it works really well. In jet engines and rocket engines (my particular field) a lot of the thermodynamics actually works better in imperial units – like you can compute other values without having to add in a constant. I wonder if One of the Majority here knows that there’s a whole field of engineering for which imperial is more useful?
Anyway, Mandy, I’m sure the last part bored you a bit, but I always find it funny when the “metric system is better for science and encouraging its use makes me smarter than you” people discover that there are, in fact, real engineering benefits to using imperial units. For baking, I do think the metric system works better because weighing your flour in grams is more accurate. Thanks to you for including those measurements in this and in other recipes, and doing so with a dash of peppery snark while you’re at it.
Joanne Kennedy EngelhardtJanuary 3, 2020 at 2:06 PM
If am not mistaken, aebelskiver is the plural of aebelskive. I believe that rosetter is the plural of rosette and krumkaker is the plural of krumkake. Aebelskive is Danish while rosette and krumkake are Norwegian. I’m going to try your red velvet aebelskiver after we make regular aebelskiver that we do every Christmas. (Unfortunately, we have to put our Christmas off until January every year.)