Red Velvet Churros Recipe By Tasty Food

RED VELVET CHURROS RECIPE BY TASTY

Steps:

• In a pot over medium-high heat, bring water, sugar, and butter to a boil.
• Add in the flour and the cake mix and stir vigorously until mixture has no streaks.
• Remove from heat and add the eggs, stirring until the dough becomes a ball. Transfer dough to a piping bag with a size 9 star tip.
• Pipe 3 to 4 inches (7-10cm) strips of the dough on a baking sheet. Freeze for 30 minutes.
• Heat the canola oil in a pot over medium-high heat. Fry the red velvet churros for about three to four minutes.
• Remove from oil and drain on paper towels.
• Using a straw, poke a hole through the centers of the churros to hollow out a cavity for the filling.
• On a plate, combine the cinnamon and the sugar and mix until it is a uniform color.
• Roll the hollowed out churros in the cinnamon sugar.
• In a medium bowl, combine the cream cheese, confectioners' sugar, and vanilla, stirring until smooth.
• Transfer filling into a piping bag with a round tip.
• Pipe the filling into the churros and serve.
• Enjoy!

CLASSIC RED VELVET CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease 2 8-inch cake pans with nonstick spray and line with parchment paper.
• In a medium bowl, sift together the cake flour, cocoa powder, salt, and baking soda. Whisk to combine.
• In a large liquid measuring cup, whisk together the buttermilk, vegetable oil, vinegar, and red food coloring.
• In a large bowl, cream the butter and granulated sugar together with an electric hand mixer on high speed until light, fluffy, and homogenous, about 2 minutes. Add the eggs, 1 at a time, and beat on medium speed until incorporated. Add the vanilla and beat to incorporate.
• Add ½ of the buttermilk mixture to the creamed butter and sugar. Beat on medium speed until well combined, 1-2 minutes. Add ½ of the dry ingredients and beat until well-combined, 1-2 minutes. Repeat with the remaining buttermilk and dry ingredients. With the mixer running, slowly pour in the coffee and beat until just combined.
• Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 40-45 minutes, until a cake tester or toothpick inserted into the center of the cakes comes out clean. Let cool for 5 minutes before flipping the cakes out onto a wire rack, then let cool completely
• While the cakes are cooling, make the cream cheese frosting: In a large bowl, beat together the butter and cream cheese with an electric hand mixer on high speed until well combined and fluffy, 3-5 minutes. Add the heavy cream, salt, and vanilla and mix to combine. Add the powdered sugar, 1 cup at a time, and beat until the frosting is fluffy and smooth.
• Once cakes have cooled, trim off the domed tops, reserving the scraps. Cut each cake in half so you have 4 even layers.
• Place 1 cake layer, cut-side up, on a cake stand. Spread an even layer of frosting over the cake. Place another cake layer cut-side down on top of the first layer, spreading another even layer of frosting on top. Repeat with the remaining 2 layers. Spread a thin layer of frosting all over the sides and smooth out with an offset spatula or bench scraper. Refrigerate for 20-30 minutes, until the layer of frosting has hardened.
• Frost the outside of the cake with a thick layer of frosting. Crumble the reserved cake scraps, then press into the frosting around the bottom of the cake.
• Slice and serve.
• Enjoy!
• RECIPE BY: Amanda Berrill