用料
| Red Velvet Cake | |
| flour | 1 1/4 cups |
| unsweetened cocoa powder | 3 tbsp. |
| baking soda | 1/2 tsp. |
| salt | 1/2 tsp. |
| butter | 1/2 cup |
| sugar | 2/3 cup |
| eggs | 2 |
| sour cream | 1/2 cup |
| unsweetened condensed milk | 2 tbsp. |
| milk | 2 tbsp. |
| vanilla extract | |
| food color | |
| Vanilla Cream Cheese Frosting | |
| cream cheese, softened | 8 oz. |
| butter, softened | 1/2 cup |
| vanilla extract | |
| confectioners' sugar | |
| cinnamon | for dusting |
| Caramel Loaf | |
| flour | 2/3 cup |
| light brown sugar | 1/3 cup |
| dark brown sugar | 1/3 cup |
| coconut flake | 1/3 cup |
| eggs | 2 |
| butter, soften | 1/2 cup |
| caramel bits | |
| marshmallow |
Red Velvet Cupcake & Caramel Loaf的做法
# Red Velvet Cake
Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full
Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
# Cream Cheese Frosting
Beat cream cheese, softened, butter, and Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.# Caramel Loaf
375 F, 25 minutes