![]() What's more is that this mix was a joy to make with my 3-year-old daughter Sadie, who adores "red velup" cupcakes. And of course, the cream cheese frosting was divine. The top had just the right amount of crispness, and the bottom part was moist and delicious. ![]() That way you not only can estimate how much money you'll need to spend in addition to the cost of the mix, but you also won't be caught in the unfortunate situation of starting to cook and realizing you don't have a necessary ingredient.ĭescribing this mix, the Barefoot Contessa website declares: "Deliciously festive, moist, and flavorful, the southern Americana classic, red velvet cake, gets a little twist from the Barefoot Contessa to create an instant party favorite that will be enjoyed by all." Well, I didn't serve the cupcakes at a party, but I can say these homemade treats were better than any red velvet cupcake I've ever purchased - and I live in cupcake-crazed NYC, home of such purveyors as Magnolia Bakery, Crumbs and Buttercup Bakeshop. Note - a really nice touch with these mixes is that they state right on them what you'll need to purchase separately in order to make the mix. I picked up some eggs, butter (it's an Ina recipe after all) and cream cheese and I was ready to go. At $12, it wasn't cheap, but I figured if it was Ina, it had to be worth a shot. Anything from Ina had to be good, right? But then again, could Ina successfully be relegated to a box? I decided to find out when I picked up a box of the Red Velvet Cupcake & Cream Cheese Frosting Mix while browsing the shelves of Crate & Barrell on a rainy afternoon. So of course when I discovered the Barefoot Contessa line of pre-packaged mixes I was intrigued. Her recipes are by no means low fat (I mean, c'mon, they all start with a stick of butter), and she often calls for far too much salt and/or oil, but the end result is consistently spectacular and, other than a coconut macaroon debacle in 2006, I've never had trouble following one of her recipes. I own all of her cookbooks, record her TV shows, and whenever I host a dinner party or bring a dish to an event, it's pretty much guaranteed that each and every recipe will have come from Ina. Ok, "fan" is an understatement - I'm obsessed. Along the way, I'm hoping we can all discover some products to make our lives easier, but I'll also be sure to let you know if I don't think a product is all it's cracked up to be.įirst up is the Barefoot Contessa Red Velvet Cupcake & Cream Cheese Frosting Mix. Well, I thought I'd put some of these products to the test in this new monthly feature where I'll be purchasing and making an item each month and letting you know if it's up to snuff. ![]() These products all sound fantastic, but they can be pricey, and I always wonder if they're worth it. From soup starters to simmering sauces to dessert mixes and more, there's a seemingly endless supply of items that promise to make your life easier by including many of the ingredients you'd need to make a dish so that you don't have to purchase them individually. Depending on your oven the cake may take longer to bake.īeat together butter and cream cheese until smooth add the powdered sugar and vanilla and one T at a time of Half& Half until the frosting is thin but not runny and once the cake is cooled spread the frosting over the top of the cake.One of my favorite pastimes is perusing the aisles of specialty food stores like Williams-Sonoma or Sur La Table and checking out all the gourmet foods and food mixes. Once completely added pour the batter into the Bundt pan and bake for 45-50 minutes. Alternate adding these ingredients to the creamed butter and sugar mixture starting and ending with the flour mixture. ![]() In a different bowl combine 1/4 cup lemon juice, buttermilk and vanilla together. In a separate bowl combine flour, baking powder, baking soda and salt. With the mixer running, add eggs one at a time and lemon zest. Grease a Bundt cake pan.Ĭream the butter and two cups of sugar in the mixer for about 5 minutes until fluffy. In addition, I topped it with cream cheese frosting that I thinned out with half & half which was a yummy lighter bite of sugary goodness.Ĩ ounces of cream cheese room temperature Inspired by the Lemon Cake in (Barefoot Contessa Parties) usually made in loaf pans I used a bundt pan.
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