Otherwise, the frosting will not form a buttercream that is sturdy enough to pipe.
Make sure the butter and cream cheese are softened before mixing. Butter at room temperature 1 pound confectioners sugar 1 teas vanilla extract (1/2 C. If you're able to get your hands on some vanilla bean paste, vanilla bean powder, or a vanilla bean– use that in place of the vanilla extract! I feel like it really compliments both the red velvet and the cream cheese exceptionally well. package cream cheese at room temperature 1/2 C. I also really love using a really strong vanilla flavoring with this recipe. I love setting aside one plain cupcake to crumble up and use as a garnish on the others. It's sharp flavor really works in this situation, and it also has the added benefit of giving the cake a little extra “lift” in baking. I know it might feel weird to add vinegar to your cake, but there's no need to worry. On a related note, vinegar also contributes to the unique flavor that is red velvet. And that comes in large part from using actual buttermilk. 
The only thing separating red velvet from yellow cake with red food coloring is it's unique, tangy flavor combined with an extra soft and fluffy texture. I strongly, strongly, strongly caution you against using a buttermilk substitute for best results.
You can usually count on me to be TOTALLY on board with using a buttermilk substitute… most of the time. Source: Cooking with Paula Deen, January/February 2009.Ingredients Needed for Red Velvet Cupcakes Gradually add confectioner's sugar, beating until smooth. Slowly beat in cherry juice until mixture is smooth. In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. In a large bowl, sift together the flour, sugar, baking soda, salt. Garnish with maraschino cherries if desired.ġ (8 ounce) package cream cheese, softened Lightly oil and flour three 9 by 1 1/2-inch round cake pans. Spread Cream Cheese-Cherry Frosting evenly in between layers and on top and sides of cake. Remove from pans, and cool completely on wire racks. Bake for 20-25 minutes or until wooden spoon inserted in center of cake comes out clean. Gently fold in beaten egg whites until mixture is smooth. Gradually add to butter mixture, alternating with buttermilk, beginning and ending with flour mixture, beating until combined after each addition. In a medium bowl, combine flour, baking powder and salt sift. Add cherry juice and vanilla, beating until combined. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Spray 3 (9 inch) baking pans with nonstick baking spray with flour. 
Also, next time I will make sure to get the cherries with the stems on for a more elegant presentation.Ĭherry Cake with Cherry Cream Cheese FrostingĬream Cheese-Cherry Frosting (recipe follows) I was o.k with using the regular cherries because it was only a slight amount of artificial color for this recipe, but I prefer not to use any when possible. I will definitely be using those in the future.
I'm very much looking forward to our date!Ī few notes, I recently learned Whole Foods sells jarred maraschino cherries with no artificial color. My husband is taking me for dinner and live jazz music at one of our favorite restaurants and then we are staying at one of the fabulous hotels downtown. I'm glad I was able to host the Valentine's Day party and got to bake a few Valentine's treats since I won't be cooking for Valentines this year.
It was unanimous at the party that this cake recipe was a keeper! I would love to try this as cupcakes as well. I think the technique of folding in the stiff egg whites contributed to the moist cake. Mix cocoa and food coloring together in a small bowl add to mixture and mix well. This cake was incredibly moist and the cherry flavor was not overwhelming but added a nice hint to the cake. In a mixing bowl cream sugar and butter, beat until light and fluffy. The presentation in the magazine was just adorable and I have always had success with Paula's desserts. When I saw this cake in the February issue, I knew I wanted to make it. cream cheese, room temperature, 1 splash (about 2 tsp.) vanilla extract (or vanilla paste ), and 1 tsp. As the finishing touch for my Valentine's Day Party I made this cake from the latest issue of Paula Deen's Magazine. Using an electric mixer on medium speed, beat 8 oz.
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