Hungry Couple The Month in Review December 2013

Raspberry Red Velvet Lisas Rum Cake

1 (18.25-oz.) package DUNCAN HINES Moist Deluxe Red Velvet Cake Mix. ½ cup seedless raspberry jam. 1 (16-oz.) container DUNCAN HINES Creamy Homestyle Cream Cheese Frosting.

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To Make: Add ½ cup of whipped topping to the bottom of glass. Add four raspberries. Add four pieces of red velvet cake. Repeat process with whipped topping, then raspberries, then cake until your glass is full. If you have any leftover ingredients, eat it to hide the evidence.

Raspberry Red Velvet Mousse Cake Recipe Dessert School

To prepare the whipped cream: In a large bowl, combine all ingredients and immersion blend. You can also do this in the blender or use room temperature cream cheese and omit this step. In the bowl of a stand mixer or with a hand mixer fitted with the whisk attachment, beat the mixture until soft peaks form.

raspberry red velvet tart

Preheat oven to 350°. Spray 2 (9-inch) round cake pans with baking spray with flour. In a large bowl, sift together flour, sugar, cocoa, baking soda, and salt. In a medium bowl, whisk together oil, buttermilk, eggs, food coloring, vanilla, and vinegar. Make a well in center of dry ingredients; add oil mixture, and beat with a mixer at low.

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Instructions. Preheat oven to 350°. Coat inside of 2 (8-inch) round cake pans with butter, and dust with flour. In a large bowl, beat together butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape down sides of bowl. Add eggs, one at a time, beating well after each addition.

made by melis raspberry red velvet

1 (1-ounce) bottle red food coloring. 1 teaspoon vanilla extract. Frosting: 7 ounces 1/3-less-fat cream cheese. 1 teaspoon vanilla extract. 2 ¾ cups powdered sugar. Remaining ingredient: ½ cup seedless raspberry jam.

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In a small cup or bowl, combine the vinegar and baking soda until it fizzes, then quickly add the batter and whisk until blended. Divide the batter evenly between the prepared pans. If possible, weigh the batter in each cake pan for 460 g each (excluding the pans--you will want to tare the scale each time.)

Raspberry Red Velvet Cupcakes Cupcake Daily Blog Best Cupcake

2 3⁄4 cups powdered sugar. 1⁄2 cup seedless raspberry jam. Preheat oven to 350°F Coat 2 (9-inch) round cake pans with cooking spray and line bottoms of pans with wax paper or parchment paper. Measure out 3 cups cake flour by spooning into measuring cup and leveling with a knife. Combine flour, cocoa, baking soda, baking powder and salt.

Hungry Couple The Month in Review December 2013

Spoon into the cake tin and bake for 50 minutes to 1 hour, or until a skewer comes out clean when inserted into the cake. Allow to cool. To make the filling, whisk the butter, vanilla extract and sugar until pale and fluffy. Cut the cake into 3 even-sized horizontal rounds. Spread a third of the butter icing over 1 slice of cake and lay another.

made by melis raspberry red velvet

In a small saucepan combine 12 oz. raspberries, 1/2 cup sugar, and 1 tablespoon lemon juice. Cook over low heat until the sugar has dissolved. Pour the raspberry puree into a fine metal sieve, pressing on it to strain the seeds out of the raspberry puree. Set to the side and let cool to room temperature.

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Red Velvet Cake. Preheat your oven to 350°F. Combine the flour, baking soda, baking powder, salt and cocoa powder in a bowl and set aside. Whisk together the sugar and vegetable oil in a separate large bowl. Whisk in the buttermilk, followed by the eggs (one at a time) and vanilla.

Red Velvet Cupcakes with Raspberry Cream Cheese Frosting Recipe

While the cake cools, in a large metal bowl, combine the egg yolks, ½ cup sugar, ½ cup water and the butter. Create a double boiler by placing the bowl over a pot of simmering water. Cook, whisking constantly, for about 7 minutes, or until the mixture is thickened and has reached a temperature of 160 degrees.

Raspberry red velvet cupcakes by ONE SWEET EVENT Red velvet cupcakes

Step 1. Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl.

Raspberry Red Velvet Loaf Cake Serves 12 Christmas, Loaf Cakes

Allow to cool thoroughly before removing from the pan. To make the glaze, add the berries and water to a pan along with the sugar. Simmer on low heat for 10 - 15 minutes, stirring occasionally. Strain through a fine mesh strainer and set aside. Add the chocolate chips to a bowl and microwave for about 30 seconds.

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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Raspberry Red Velvet Cake Recipe

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium-high speed until smooth and creamy, 1-2 minutes. Add powdered sugar. Add sugar in 2 additions, beating well after each addition until smooth. Add vanilla and salt and keep beating until smooth and fluffy.