Marisa's Healthy Kitchen

Ahhh Dessert!

Thank you Shalon and Prema!

Shalon made such a deelish Red Velvet Cake and Prema brought over these adorable and scrumptious Crumbs Channukah Cupcakes. My favorite dessert ever is Icing, and both desserts brought over were covered in it! YUM!

Thanks everyone for coming over! You all made the night so special for us 🙂

We did quite a number on this one 🙂

These cupcakes are so cute!!

So special! Michael and I bought this together in Israel! Happy Channukah!

Here is the recipe Shalon used the the Red Velvet Cake

Red Velvet Cake
Recipe from Bon Appétit

2 1/4 cups sifted cake flour (sifted, then measured)
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (she used lowfat milk instead)
1 tablespoon red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
Frosting
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
2 1/2 cups powdered sugar

For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.

For frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.
Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)