How do you make red velvet cookies?

Answer 1

First you take a red velvet cake mix and you follow the instructions on the cake box. Then you take a cupcake pan and pour the batter in then you bake for how long it tells you to. Then bam you have your delicious Red Velvet Cupcakes! :)

Answer 2

Here is a recipe for a red velvet cake.

Ingredients

1 cup butter

1/2 cup shortening

3 cups white sugar

5 eggs

3 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1 cup milk

2 ounces red food coloring

1 teaspoon vanilla extract

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, cocoa and baking powder; set aside. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk. Mix well then stir in the vanilla and red food coloring. Pour batter into a 10 inch Bundt pan. Bake for 60 to 90 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

Answer 3

IngredientsRed Velvet Cake:

• 3 3/4 cups AP Flour
• 3 tablespoons Dutch processed cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, at room temperature
• 2 1/4 cups granulated sugar
• 3/4 cups vegetable oil
• 3 large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons red wine vinegar
• 1 tablespoon red food coloring
• 1 1/2 cups buttermilk, at room temperature
• Frosting, recipe follows

For the cake:Directions

Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.

Whisk together the flour, cocoa powder, baking soda and salt in a small bowl

Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.

Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. Slice each cake into 2 layers and frost.

Frosting:

• 1/2 cup heavy cream
• 1 cup whole milk
• 1/2 vanilla bean, split and seeds scraped
• 7 tablespoons all-purpose flour
• 3 sticks unsalted butter, at room temperature
• 1 1/2 cups superfine sugar

Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.

Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.

Answer 4

Mix the red velvet cake mix with 1/3 cup of oil and two eggs and mix until smooth.Flour a working surface and roll the dough out. You can use cookie cutters to make these cookies festive and seasonal or just in fun and unique shapes Bake the Cookies at 350 for about 20 minutes or until they are done. Check them after about 15 minutes, since some oven temperatures vary.While the cookies are baking, you can get started on the icing that makes red velvet cake so wonderful. Start by cooking 5 tbsp. of flour and 1 cup of milk over medium heat until thick. Then let the mixure cool completely by refrigerating for about one hour you want it to be cold to move on to the next step. Beat 1 cup of sugar, 1 cup of prue churned butteror Crisco, and 1 tsp. of vanilla together in a mixing bowl. Add the cold flour mixture to it and continue beating until icing is smooth and without grittiness. And enjoy the good treat.It tastes just like the velvet cake :)

Answer 5

Red velvet cake / cupcakes is the exact same recipe for white or regular (yellow) cake, with the addition of a little bit of cocoa powder and a lot of red food coloring.

A different response:

One could make "mock" red velvet cupcakes with white cake mix and the addition of cocoa powder and red food coloring. But actual Red Velvet Cake, whether baked as a whole cake or as cupcakes, is made from a different recipe than that produced by a white cake mix. Please see the link below for a Red Velvet Cake recipe.

Answer 6

• 1. Preheat oven to 350 degrees F.
• 2. Cream shortening and 1 1/2 c. of the sugar with an electric mixer.
• 3. Add eggs, cocoa, food coloring and 1 tsp. vanilla. Mix well.
• 4. Stir in flour and salt, alternating with buttermilk.
• 5. Mix soda and vinegar and stir quickly into mixture as it foams.
• 6. Pour batter into two 8-inch layer cake pans or into one 13-by-9-by-2-inch pan.
• 7. Bake in the middle of the oven for 25 to 35 minutes, or until a tester comes out clean.
• 8. For frosting, whisk together 5 1/2 tbsp. flour and milk in a saucepan. Cook until thickened and set aside to cool.
• 9. Add butter, remaining 1 c. sugar and remaining 1 tsp. vanilla to milk and flour mixture. Beat well.
• 10. Frost cooled cake with frosting.

Answer 7

Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake.

Answer 8

Red Velvet cake is made by combining the standard cake ingredients, such as shortening, eggs, flour, etc. But what makes it a Red Velvet cake is the addition of 2 ounces of liquid red food color, 2 tablespoons of cocoa and a tablespoon of vinegar (mixed in with buttermilk). It doesn't have enough cocoa to make it a chocolate cake, but it does give it a wonderful flavor and texture which is unique to Red Velvet cakes. The icing on a Red Velvet cake is typically a basic cream cheese icing.

Answer 9

Moist Red Velvet Layer Cake with Cream Cheese Frosting

Ingredients:

Cake:
3 cups flour (cake flour is best)
1 teaspoon baking soda
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup unsalted butter at room temperature
2 cups granulated sugar
1 cup vegetable oil
4 large eggs at room temperature and separated
1 1/2 Tablespoons vanilla extract
1 teaspoon white vinegar
liquid or gel red food coloring
1 cup buttermilk at room temperature

Frosting:
16 ounces cream cheese at room temperature (do not use low-fat)
1/2 cup unsalted butter at room temperature
4 cups powdered sugar
2-3 Tablespoons cream or milk
2 teaspoons vanilla extract


Procedure:

• Preheat oven to 350F degrees.
• Spray or lightly butter two 9x2 cake pans and set aside.
• Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl and set aside.
• Using a mixer, beat the butter on high speed until smooth and creamy, about 1 minute.
• Add the sugar and beat on high speed for 2 minutes until creamed together, scraping down the sides and bottom of the bowl with a rubber spatula as needed.
• Add the oil and beat on high for 2 minutes. The butter may not appear to be completely combine with the oil. This is normal.
• Add 4 egg yolks and the vanilla, reserving the egg whites.
• Beat on medium-high speed until combined, again scraping down the sides and bottom of the bowl with a rubber spatula as needed.
• Beat in the vinegar and the food coloring until you reach the desired color. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with dry ingredients. Mix after each addition just until incorporated. Do not over-mix.
• Vigorously whisk or beat the 4 egg whites until thick and foamy or about 3 minutes.
• Fold into cake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick. If there are still small lumps of butter, it is okay. They will melt as the cake bakes.
• Pour batter into cake pans filling pans 2/3 of the way full.
• Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean.
• If the toothpick is not clean, you can bake it a little longer, but be sure not to over-bake or you will end up with a dry cake.
• Remove from the oven and allow cakes to completely cool in the pans on a wire rack.

Make the Frosting:

• When the cake is completely cool to the touch, in a large bowl using a mixer, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes.
• Add the powdered sugar and 2 Tablespoons of cream and beat for 2 minutes.
• Add the vanilla and 1 more Tablespoon cream if needed to thin out and beat on high for 2 minutes.

Frosting the cake:

• Place 1 cake layer on a cake stand or serving plate.
• Spread frosting evenly over the top.
• Top the 1st layer with the 2nd layer and spread remaining frosting all over the top and sides.

Answer 10

If you would like to know search this

How do you make red velvet cupcakes?