Caramel Frosting

Caramel Frosting
Makes about 6 cups of frosting
Prep time: 10 minutes

Ingredients:
3/4 cup Homemade Caramel, or good quality thick caramel sauce (recipe here)
4 cups  Powdered Sugar
1/2 lb (2 sticks) Butter, room temperature
1/4 cup Shortening
4 oz Cream Cheese, room temperature
1/4 cup Sour Cream
1 tsp Vanilla

Preparation:
1.  Place powdered butter, shortening, and cream cheese in a stand mixer and mix on medium speed until smooth. Add powdered sugar and mix on low until smooth.  Add in caramel, sour cream, and vanilla. Mix again on low until smooth.  If frosting is too thick thin out with a few tablespoons of heavy cream or whole milk.
2.  Frost cooled cupcakes.  Frosting will keep in refrigerator for 1 week or in freezer for up to 6 months.

Favorite RED VELVET CAKE

RED VELVET CAKE

One 13x 9 " cake,  1-9" or 2-8" rounds or 12-18 cupcakes

Ingredients:
1 1/4 cup   Cake Flour
3/4 cup      Sugar
1/2 tsp       Baking Soda
1/2 tsp        Salt
1/2 tsp        Coco Powder
3/4 cup       Oil
1/2 cup      Whole Milk, room temperature
1                Egg, room temperature
2 tbl           Red Food Coloring
1 tsp          White Vinegar


1.   Preheat oven to 350F.  Grease and flour one 13 x 9 pan.
2.  Mix flour, sugar, soda, salt, and coco powder in a large bowl.
3.  In a separate bowl mix oil, whole milk, egg, and coloring.
4.  Add the wet ingredients into the dry and stir until evenly incorporated.
5.   Pour into the prepared pan and bake 15-20 minutes, turning halfway, or until a toothpick inserted into the center comes out clean.  Cool. Frost. Enjoy!  (this recipe can also make 1-9" cake layer, or 2-slightly thinner 8" cake layers)

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