Red Velvet Cake with Frosted Cranberries
Red Velvet Cake with Frosted Cranberries
Ingredients
- 1 egg white
- ½ cup (55 g) fresh cranberries
- Sugar, for coating
- 2 ¼ cups (340 g) unbleached all-purpose flour
- 2 tbsp cocoa powder, sifted
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (250 ml) buttermilk
- ¼ cup (60 ml) hot coffee
- 3 tbsp (45 ml) liquid red food colouring
- 2 tsp (10 ml) white vinegar
- 2 tsp (10 ml) vanilla extract
- 2 eggs
- 1 ½ cups (315 g) sugar
- ¾ cup (180 ml) vegetable oil
- 4 oz (115 g) cream cheese, softened
- ¼ cup (55 g) sugar
- 1 vanilla bean, split lengthwise and seeds scraped
- ¾ cup (180 ml) 35% cream
- 6 oz (170 g) cream cheese, softened
- 2 tbsp unsalted butter, softened
- 2 cups (260 g) icing sugar
Instructions
- In a bowl, lightly whisk the egg white. Place the sugar in a second bowl.
- With a small pastry brush, cover the cranberries one at a time with the egg white, letting the excess drip off. Roll each one in the sugar to coat well and place on a parchment-lined baking sheet.
- Let dry for 12 hours at room temperature in a dry spot. The frosted cranberries will keep in an airtight container at room temperature for a few days.
Red Velvet Cake with Frosted Cranberries