Wednesday, February 6 2013, 01:22 PM MST
Red Velvet and Cream Cheese Icing
Janell Brown from One Sweet Slice shows us how to make a buttercream ruffle cake in pink and red ombre for Valentines Day. She also sent the following delicious recipe!
As Aired January 6, 2013
Recipe Courtesy Janell Brown, One Sweet Slice
Red Velvet Cupcakes
2 cup all-purpose flour
4 teaspoon unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 cup granulated sugar
1/2 cup unsalted butter, at room temperature
2 large eggs
3 teaspoons red food coloring (gel coloring)
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
1 teaspoon vinegar
Preheat oven to 375 degrees F. Line a standard muffing tin with paper liners.
In a small bowl sift flour, cocoa powder, and salt. Set aside.
In a bowl of an electric mixer beat butter and sugar on medium for 2-3 minutes, until light in color and well combined. Beat in egg, food coloring, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar. Stir into batter.
Bake 15-17 minutes, or until tops spring back when lightly touched.
Serve warm or let cool completely. Cupcakes can be stored in an airtight container at room temperature for 2-3 days.
Classic Cream Cheese Icing
8 oz cream cheese
2 cups butter
1 TB pure vanilla
1-1/2 pounds powdered sugar
Beat cream cheese and butter until smooth and no lumps remain. Add vanilla and beat together. Add powdered sugar one cup at a time until thick and creamy.
(Copyright 2013 Sinclair Broadcasting Group)