Red Velvet Recipe:Yummmie... Very Delicious!!!

HELLO...! Red Velvet lovers :-)

I know that some of you are very love to eat red velvet cake. It's so delicious until finger lickin' good...hahaha..just kidding.
(but we always do like that when we eat delicious food)...
By the way, this is my recipe of red velvet cake that I would share with all people who love cakes....
yum yum....
You can try this at home: *not dangerous

Ingredient:

Nonstick spray
5 1/2 ounces all-purpose flour
4 ounces cake flour
1/2 ounce cocoa
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup buttermilk, low fat, at room temperature
1 fluid ounce of liquid red food coloring
1 tablespoon of white vinegar
1 vanilla extract
10 1/2 ounces of brown sugar
4 ounces butter, at room temperature
2 eggs, at room temperature
Freezing Cheese Cream, recipe below

Instructions:

Place rack in middle of oven heated to 325 degrees F. Spray 2 (9-inch) round cake pans with non-stick spray, line the pan with a round of parchment paper, parchment sprayed with non-stick spray and set aside.

Wipe the flour, cocoa, baking powder and salt into a bowl and set aside. Butter, food coloring, vinegar and vanilla in a small bowl and set aside.

Combine sugar and butter in a food processor bowl with paddle attachment and cream on medium speed until color lightens 2 minutes. Stop mixer and scrape sides of bowl with a spatula. Return mixer to medium speed and slowly add the egg and beat until fully integrated.

With a mixer, mix flour alternately with buttermilk mixture three times, beginning and ending with flour mixture. Stop mixer and scrape sides of bowl between each disc. Mix on low speed until smooth, 30 to 45 seconds.

Divide the dough evenly. Among the prepared pan and bake until cake springs back when pressed or reaches an internal temperature of 205 ° C, 30 to 35 minutes

Cool in pan on rack for 10 minutes, then remove cake from pan and cool completely, about 1 hour before freezing.

Cream Cheese Icing:

13 1/2 ounces of powdered sugar
12 ounces cream cheese at room temperature
3 ounces butter, at room temperature
1 1/2 teaspoon vanilla extract
Pinch of kosher salt

Combine the cream cheese and butter at medium speed until the bowl of a food processor fitted with the paddle attachment mix. Stop and scrape the sides of the bowl. Add vanilla and salt and beat until smooth. With the speed to low, add the powdered sugar in 4 batches, beating until smooth after each addition. Refrigerator for 5 to 10 minutes before use.

Well, that's all....I hope you like it...(if you dont like it, "uwaaaaa"...I'll cry to my mummy)

*Please leave your comment if you like it...but if you dont, just leave your comment too...

SEE YOU AGAIN!!!