Red Velvet Cake with Cream Cheese Frosting
"Some things are just meant to be. And so it was for red velvet cake and Brown Betty. How else could we explain how a cake we didn’t grow up eating - and had never made before - became our number one seller? One of our first brides asked us to develop a red velvet batter for her groom’s cake “because he was from the South and it was his favorite.” Three tries later, and viola! Deep red, moist chocolate, cream cheese--topped deliciousness emerged. We decided to try it out on the cupcake menu just for some variety, but when one of the food writers at the Philadelphia Inquirer did a three-page story on it, the rest was history, and we cannot keep enough in the store...."
INGREDIENTS
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Vegetable shortening
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2 large eggs
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Nonstick cooking spray with flour
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4 large egg yolks
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2 1/4 cups all-purpose flour
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5 1/2 teaspoons pure vanilla extract
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2 cups granulated sugar
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1 tablespoon red food coloring
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1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
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3/4 cup boiling water
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3/4 teaspoon baking powder
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3/4 cup 100% white grape juice
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3/4 teaspoon baking soda
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3 ounces Philadelphia cream cheese, at room temperature
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3/4 teaspoon regular salt
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2 tablespoons sugar-free maple syrup
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3/4 cup buttermilk
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Pinch of ground cinnamon
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2 cups unsalted butter, melted
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