You can view my exact modified recipe, along with pictures, here http://www.carrottopmom.com/?p=290, I did follow this recipe exactly the first time I made it. I also use buttermilk (or milk plus 1 Tablespoon lemon juice or white vinegar) to increase the moisture. Add comma separated list of ingredients to include in recipe. When measuring your cake flour, avoid scooping it from the container with your measuring cup. Other good decorating ideas: Use the extra red cake crumbs after you cut off the rounded domes of your cakes to sprinkle around the top edge of your frosted cake. Information is not currently available for this nutrient. Add comma separated list of ingredients to exclude from recipe. 2 1/4 cup CAKE FLOUR - 1 cup buttermilk - 2 & 1/2 tsp vanillia - 2 1/4 cup sugar - With these alterations this makes an AWESOME red velvet cupcake. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. I opted for a rim of red sprinkles around the top edge of the cake to keep it very simple! However, I have become well known for my modified recipe. Set pans aside. Red velvet cake has been on my baking to-do list for a long time. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. I add one simple step to this red velvet cake recipe and it guarantees the BEST texture. Bake in separate batches at 350°F (177°C) for 15-18 minutes or until the tops of the cupcakes spring back when lightly touched and a toothpick inserted into the center comes out clean. In a separate bowl, combine cream cheese, powdered sugar, and vanilla, stirring until there are no lumps. Preheat oven to 350. Allrecipes is part of the Meredith Food Group. Bake mini cupcakes for 12-13 minutes or until a toothpick inserted in the center comes out clean. Pour batter evenly into two greased and floured 8 or 9 inch round pans. The distinct flavors of red velvet cake come from the buttermilk, vinegar, cocoa powder, and cream cheese frosting. Made entirely from scratch with a few tips and tricks, this is one cake … I've tweaked the cake portion of this recipe, and in my opinion it is now PERFECT. This leads some people to think that red velvet cake is simply a white cake dyed red. Heat oven to 350° F. Butter two 8-inch round cake pans and dust with flour, tapping out the excess. Percent Daily Values are based on a 2,000 calorie diet. Make sure to mix each addition until just combined and be careful not to over mix the batter. Once the cupcakes have cooled completely, pipe the frosting on top. A friend even suggested that the Duncan Hines Red Velvet cake mix was infinitely better than any scratch Red Velvet Cake she’d ever made – but I’ll bet she never tried this one! Spoon some of the cream cheese mixture onto the batter. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. They are extremely rich in flavor and so moist. 5 stars WITH MODIFICATIONS. I made these for a baby shower and everyone asked where I bought them. Whip up a batch this holiday season or anytime of the year. Then sift the dry ingredients to remove any lumps of cocoa powder. I will now be using this anytime I need a cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and sugar on medium speed for 4-5 minutes. I would make these again. « Soft and Chewy White Chocolate Cranberry Cookies. You can view my exact modified recipe, along with pictures, here http://www.carrottopmom.com/?p=290. Using a stand mixer or an electric hand whisk, beat together the butter and sugar until light and … oh, never mindâ¦ they wonât be around long enough to store! 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