Easy Red Velvet with Cream Cheese Frosting
Easy Red Velvet with Cream Cheese Frosting

Hello, I’m Elise. Today, I will show you a way to prepare easy red velvet with cream cheese frosting recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Easy Red Velvet with Cream Cheese Frosting Recipe

Easy Red Velvet with Cream Cheese Frosting is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Easy Red Velvet with Cream Cheese Frosting is something which I’ve loved my whole life. They’re nice and they look wonderful.

To be with this particular recipe, we have to prepare a few components. You can have easy red velvet with cream cheese frosting using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Easy Red Velvet with Cream Cheese Frosting:

  1. Take 150 g Redman Super Sponge Cake Mix
  2. Prepare 1 tbspn cocoa powder
  3. Prepare 3 large eggs
  4. Get 30 g buttermilk
  5. Make ready 30 g butter, melted
  6. Make ready Red food coloring
  7. Take Cream Cheese Frosting
  8. Get 1 block Philadelphia cream cheese (250g)
  9. Take 6 tbspn castor sugar (i used fine table sugar)
  10. Prepare 1/2 tsp vanilla essence
  11. Get 4 tbpn whipped cream

Instructions to make Easy Red Velvet with Cream Cheese Frosting:

  1. Put in the cake mix, cocoa powder, eggs and buttermilk into mixer bowl. Whisk using medium speed for 3 minutes. Then high speed for 8-10 minutes.
  2. Fold in melted butter. Followed by red coloring. I used Wilton’s gel.
  3. Scoop into cups. Bake for 10-15 minutes at 150 deg cel, depending on oven. Or till toothpick comes out clean. Once done, cool completely on cooling rack.
  4. Whisk cream cheese, sugar and vanilla on medium speed for 1 minute. Then high speed till sugar dissolved.
  5. Stir in whipped cream, flattening any air holes in the cream cheese.
  6. Pipe out on cooled cupcakes. I used Wilton’s 2D tip.

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