red velvet cake/cupcakes

How To Make red velvet cake/cupcakes

• Step 1
  IN A LG BOWL CAKE MIX AND PUDDING, WHISK TOGETHER.
• Step 2
  IN LG MEASURING CUP MEASURE MILK ADD EGGS AND OIL, WHISK LIGHTLY,ADD RED FOOD COLORING, WHISK ALL TOGETHER.
• Step 3
  POUR LIQUID INTO DRY INGR. ON LOW SPEED UNTIL DRY INGR ARE INCORPPERATED,THEN ON HIGH TILL CREAMY 4-5 MINS
• Step 4
  POUR INTO 9X13 GREASED AND FLOURED PAN,OR PAPER CUPCAKE LINERS(24)IN MUFFIN TINS.BAKE AT 350 DEGREES FOR CAKE OR CUPCAKES, FOLLOW DIRECTIONS ON THE BOX FOR BAKING TIME. COOL COMPLETLY BEFORE ICING.
• Step 5
  FOR THE ICING YOU WILL NEED 1 STICK BUTTER(UNSALTED) 1cup milk 1 STICK MARGERINE 5 TBS FLOUR 1 CUP SURGAR 1 tsp vanilla
• Step 6
  CREAM BUTTER AND MARGERINE TOGETHER(IF IT IS A HOT DAY I PUT A BOWL OF ICE UNDER MIXING BOWL TO KEEP WATER FROM APPEARING IN ICING FROM MARGERINE)ADD SUGAR AND BEAT WITH MIXER,ADD VANILLA. SET ASIDE
• Step 7
  YOU WILL NEED A DOUBLE BOILER, PUT WATER IN THE BOTTOM PAN. TURN ON HIGH HEAT IF YOU HAVE A SHAKER CUP MEASURE PUT IN 1 CUP MILK ADD FLOUR, SHAKE TILL SMOOTH AND NO LUMPS POUR IN TOP PART OF THE DB AND PUT OVER HOT WATER. STRING CONSTANTLY WITH A WHISK(SM FLAT ONE IS BEST!) TO KEEP SMOOTH. WHEN IT STARTS TO THICKEN GOOD TURN HEAT OFF, KEEP STIRRING TIL CREAMY LOOKING. I ALWAYS COOL MINE IN THE SINK WITH INCH OR TWO OF COLD WATER SO IT WILL NOT GET REAL LUMPY. WHEN TOTALLY COOL ADD TO BUTTER MIXTURE...BEAT TILL VERY CREAMY AND YOU CAN'T TASTE ANY SURGAR GRANGULES. APPEARANCE OF WHIPPED CREAM
• Step 8
  WILL ICE 9X13, 24 CC, 10" ROUND. I ALWAYS PUT IN AIR TIGHT CONTAINER AND THE CAKE WILL BE VERY VELVETY AND MOIST. THIS SOUNDS LIKE ALOT OF WORK, BUT THE END RESULTS ARE HEAVENLY.
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