Will you share your tried & true Red Velvet Cake/Cupcake recipe?

Please? Thank you! :)Will you share your tried %26amp; true Red Velvet Cake/Cupcake recipe?
I love Paul Dean's cooking: This is awesome!





Grandmother Paul's Red Velvet Cake Recipe courtesy Paula Deen


Show: Paula's Home Cooking


Episode: My Grandmother's Table





Cake:


2 cups sugar


1/2 pound (2 sticks) butter, at room temperature


2 eggs


2 tablespoons cocoa powder


2 ounces red food coloring


2 1/2 cups cake flour


1 teaspoon salt


1 cup buttermilk


1 teaspoon vanilla extract


1/2 teaspoon baking soda


1 tablespoon vinegar


Icing:


1 (8-ounce) package cream cheese


1 stick butter, softened


1 cup melted marshmallows


1 (1-pound) box confectioners' sugar


1 cup shredded coconut


1 cup chopped pecans








Cake:


Preheat oven to 350 degrees F.


In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.





Icing:


Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.Will you share your tried %26amp; true Red Velvet Cake/Cupcake recipe?
I could eat the whole thing!!!





Red velvet pudding cake





1, 12 ounces, package whole frozen raspberries, not in syrup


1, 18.25 ounce, box devil鈥檚 food cake mix plus the specified amount of cooking oil and eggs to make cake


2 cups water


1, 6 ounce, package raspberry gelatin


1 tablespoon cornstarch


2 ounces semisweet chocolate


Confectioners sugar


1, 16 ounce, container frozen whipped topping, optional





Preheat oven to 375 degrees F.


Lightly spray a 13 x 9 inch baking pan with nonstick cooking spray.


Spread raspberries evenly over bottom of pan.


Prepare cake according to package directions and pour batter over raspberries.


Heat 2 cups water until boiling and in mixing bowl, mix water, raspberry gelatin and cornstarch together.


Pour gelatin mixture over cake batter.


Bake 40 to 45 minutes or until a wooden pick inserted in center comes out clean.


Chop chocolate into small pieces and sprinkle over cake.


Dust with confectioners sugar.


Serve with whipped topping, if desired.
This is the BEST one:





Red Velvet Cake


For the Red Velvet Cake:


2 1/2 cups all-purpose flour (recommended: White Lily)


1 teaspoon baking soda


1 teaspoon cocoa


1 1/2 cups granulated sugar


2 eggs


1 1/2 cups canola oil


1 teaspoon vinegar


1 (1-ounce) bottle red food coloring


1 teaspoon vanilla


1 cup buttermilk


For the cream cheese frosting:


1/2 cup margarine


1 (8-ounce) package cream cheese


1 box confectioners' sugar, sifted


1/2 teaspoon vanilla


1 cup chopped lightly toasted pecans


For the Red Velvet Cake:


Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.


Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.


In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.


Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.


Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.


Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.


For the cream cheese frosting:


This is the ';official'; cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.


Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes ';loose';. Add vanilla and nuts. Spread between layers and on top and sides of cake.


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or try:


This makes 12 cupcakes





2 1/2 cups all-purpose flour


1 teaspoon salt


1/2 cup unsalted butter, softened


1 1/2 cups sugar


2 eggs


2 tablespoons cocoa powder


2 ounces water


2 ounces red food coloring


1 cup buttermilk


1 teaspoon vanilla extract


1 teaspoon white vinegar


1 teaspoon baking soda


cream cheese frosting


1 (8 ounce) package cream cheese, softened


1/2 cup unsalted butter, softened


1 1/2 cups powdered sugar


1 teaspoon vanilla extract





Preheat the oven to 350 degrees. Grease 12 cupcake cups or line with paper liners.


Cream butter and sugar until fluffy.


Add eggs and blend well.


Make a paste of cocoa and food coloring and add to the butter mixture.


Sift flour and salt togethr into this mixture.


One at a time, add the following ingredients: buttermilk, vanilla, and water.


In a small bowl, combine the vinegar and the baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.


Pour the batter into the cupcake cups. Bake for 15 to 20 minutes, until the cake springs back when touched.


Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a rack to finish cooling completely.


Cream Cheese Frosting: Blend together the following: 1 (8-ounce) package cream cheese, softened, 1/2 cup unsalted butter, softened, 1-1/2 cups powdered sugar, and 1 teaspoon vanilla extract. Blend until smooth.


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or here is another





Southern Red Velvet Cake





Vegetable oil for the pans


2 1/2 cups all-purpose flour


1 1/2 cups sugar


1 teaspoon baking soda


1 teaspoon fine salt


1 teaspoon cocoa powder


1 1/2 cups vegetable oil


1 cup buttermilk, at room temperature


2 large eggs, at room temperature


2 tablespoons red food coloring (1 ounce)


1 teaspoon white distilled vinegar


1 teaspoon vanilla extract


Cream Cheese Frosting, recipe follows


Crushed pecans, for garnish





Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.





In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.





Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.


Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.





Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.





Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.





Cream Cheese Frosting:


1 pound cream cheese, softened


4 cups sifted confectioners' sugar


2 sticks unsalted butter (1 cup), softened


1 teaspoon vanilla extract





In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)





Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.


Yield: enough to frost a 3 layer (9-inch) cake


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Easy:





RED VELVET CAKE





2 1/2 cups all purpose flour


1 1/2 cups sugar


1 1/2 cups oil


1 cup buttermilk


2 eggs


1 tsp vanilla


2 tsp cocoa


1 tsp salt


1 tsp soda


1 tsp vinegar


1-2oz bottle red food coloring (or 2-1oz bottle)





Mix all ingredients together and bake at 350F for about 30 to 35 minute.





Icing:





1 Box (16oz) confectioner's sugar (sifted)


1 stick butter, softened


1 8oz package cream cheese


1 tsp vanilla


1 cup mixed nuts





Combine first 5 ingredients. Add remaining ingredients until icing forms peaks. Fold in the nuts and spread over the cake.


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These are to-die-for! I got them originally from the cookbook ';Cupcakes'; by Anne Byrn





~ RED VELVET CUPCAKES with WHITE CHOCOLATE PEPPERMINT CREAM CHEESE FROSTING





24 paper liners for cupcake pans (2 1/2 -inch size)


1 package (18.25 ounces) plain German chocolate cake mix


1 package (3.4 ounces) vanilla instant pudding mix


1 cup sour cream


1/2 cup water


1/2 cup vegetable oil


1 bottle (1 ounce) red food coloring


3 large eggs


1 cup miniature semisweet chocolate chips


~ White Chocolate Peppermint Cream Cheese Frosting (see below)





1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.





2. Place the cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Fold in the chocolate chips. Spoon or scoop N cup batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.





3. Bake the cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.





4. Meanwhile, prepare the White Chocolate Peppermint Cream Cheese Frosting.





5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread with a short metal spatula or a spoon, taking care to cover the tops completely. Place these cupcakes, uncovered or in a cake server, in the refrigerator until the frosting sets, 20 minutes. The cupcakes are ready to serve.





Store the cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.








~ WHITE CHOCOLATE PEPPERMINT CREAM CHEESE FROSTING





Makes 3 cups, enough to frost 24 cupcakes (2 1/2 inch size) generously


Preparation Time: 10 minutes





6 ounces white chocolate, coarsely chopped


4 ounces (half an 8-ounce package) reduced-fat cream cheese, at room temperature


4 tablespoons (1/2 stick) butter, at room temperature


1 teaspoon peppermint extract


2 to 2 1/2 cups confectioners' sugar, sifted





1. Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a wooden spoon or rubber spatula until it is smooth. Set the chocolate aside to cool.





2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds. Add the peppermint extract and 2 cups of the confectioners' sugar and blend on low until the sugar is incorporated, 30 seconds more. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute more, adding up to 1/2 cup more sugar if needed to make a spreadable consistency.





* Fold in up to 1/2 cup crushed peppermint candy for a crunchy and creamy frosting!

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