Best 2 Fros Recipes

EASY GLUTEN FREE RED VELVET CAKE WITH HOMEMADE CREAM CHEESE FROS

Steps:

• Cake:.
• - Pre heat oven to 350 deg (lower to 325 for dark/non stick pans).
• - Spray two 8 inch round pans with baking spray or grease with butter.
• - Combine dry ingredients (cake mix, cocoa powder and pudding mix) in a medium bowl until well blended.
• - In a seperate bowl combine wet ingredients (butter, buttermilk, beaten eggs, vanilla, food coloring) and mix unitl well blended.
• - Now slowly add your wet ingredients to you dry ingredients, mixing and scraping the side of the bowl as you go. Continue until all are well blended and beat for additional 2 minutes.
• Note: Batter will be thick, if you think it is too thick for your mixer to handle you can add more buttermilk to thin it down, but don't add too much.
• - Pour batter evenly split between the two baking pans.
• - Bake according to package directions or until toothpick comes out center clean -- approx 30 minute.
• - Cool.
• Optional Homemade Frosting - Make while the cake is cooking:.
• - Cream butter and cream cheese together until they are light and fluffy.
• - Gradually add the powdered sugar and continue beating until well blended.
• - Add vanilla and heavy cream and beat until fluffy and spreadable.
• Optional: For a thicker frosting you can add more powdered sugar until you get the consistency you are looking for.
• - Place into the refrigerator until you are ready to use.
• Assembly:.
• - Make sure cakes have cooled.
• - Stir the frosting until it is spreadable again.
• - Place first layer of cake on plate.
• - Spread 1/3 of the frosting over this layer.
• - Place the second layer (upside down) on top.
• - Spread the rest of the frosting over the entire cake.
• - Refrigerate until you are ready to serve.

ORANGE MARMALADE-RICOTTA CUPCAKES W/ MARMALADE BUTTERCREAM FROS

Steps:

• Preheat oven to 350°. Insert paper liners into 20 muffin cups; set aside.
• Beat cake mix, 1 cup orange juice, and next 5 ingredients at low speed with an electric mixer until combined.
• Scrape sides of bowl with spatula, and beat at medium speed 2 minutes or until batter is thick and well combined.
• Spoon about 1/3 cup batter into each liner.
• Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean.
• Brush tops of warm cupcakes evenly with remaining 2 tablespoons orange juice.
• Let cool in pans on wire racks 5 minutes.
• Remove from pans, and let cool completely on wire racks.
• Spread about 1 heaping tablespoon of Marmalade Buttercream Frosting on each cupcake.
• Store at room temperature in an airtight container up to 3 days, up to a week in refrigerator, or (unfrosted) up to 6 months in freezer.
• To Make Buttercream Frosting:.
• Beat first 3 ingredients at low speed with an electric mixer until creamy.
• Gradually add sugar, beating until combined.
• Gradually add orange juice, beating at medium speed 30 seconds or until frosting is spreadable.
• Beat at medium-high 30 seconds or until fluffy.