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Sunday, February 12, 2012

Red Velvet Valentine Cakes

1 1/4 cup vegetable oil
1 cup buttermilk
2 large eggs at room temperature
2 Tbsp red food coloring
1 tsp white vinegar
1 tsp pure vanilla extract
2 1/2 cups flour
1 3/4 cups sugar
1 tsp baking soda
3/4 tsp salt
1 Tbsp + 1 tsp dutch processed cocoa
Cream Cheese Frosting
1 stick unsalted butter at room temp
8 oz package cream cheese at room tep
2 cups sifted confectioners sugar
1/2 tsp pure vanilla extract
Preheat oven to 350 degrees.  Prepare cake pans, I made 5 mini cakes with this batter and 8 cupcakes, this can also make 1 large bundt cake.  Spray your choice of pans with baking spray or line cupcake pans with paper liners.  Combine first 6 ingredients in the bowl of a stand mixer, fitted with a paddle attachment, beat on medium until blended.  Sift together the remaining dry ingredients in a separate bowl.  Add dry ingredients to the wet ingredients in 3 intervals, and mix on low after each addition.  Pour batter into prepared cake pans.  Bake until a toothpick inserted in middle comes out clean, about 25 minutes for mini cakes.  Cool completely before frosting.  Frosting:  In the bowl of a stand mixer fitted with a paddle attachment cream together the butter and cream cheese until soft and smooth.  Slowly add the confectioners sugar and continue to blend, scraping sides of bowl with a rubber spatula as needed.  Add vanilla extract and mix on medium until smooth and fluffy.  Frost the top of your cakes and decorate as desired.
Recipe adapted from "Kiss my Bundt"


Recipe from:
Kiss My Bundt: Recipes from the Award-Winning Bakery


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