White Chocolate Red Velvet Cake with Sugared Cranberries Recipe | Samsung Food App

Name: White Chocolate Red Velvet Cake with Sugared Cranberries Recipe | Samsung Food App
Total time: 85 min
Ingredients: 3 3/4 cups (398 g) fresh or frozen cranberries, (half of them chopped); 1 1/2 cups (297 g) sugar; 2/3 cup (165 ml) water, (divided); 1/4 cup (28 g) cornstarch; 3 tablespoons unsalted butter, (at room temperature, cut into pieces); 1 1/2 cups (360 ml) whole lactose-free milk, (at room temperature); 1 tablespoon plus 2 teaspoons apple cider (or distilled white vinegar); 3 cups (435 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Baking Flour); 2 tablespoons natural cocoa; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 3/4 cup (1 1/2 sticks; 170 g) unsalted butter, (at room temperature, cut into pieces); 2 1/4 cups (445 g) sugar; 3 tablespoons red liquid food coloring; 1 1/2 teaspoons vanilla extract; 3 large eggs, (at room temperature); 3 cups (792 g) sugar, (divided); 3/4 cup (180 ml) water; 3 cups (318 g) cranberries; 1 1/2 cups (360 ml) whole lactose-free milk; 4 1/2 tablespoons (40 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Baking Flour); 1 1/2 cups (3 sticks; 340 g) unsalted butter, (at room temperature, cut into pieces); 4 ounces (115 g) white chocolate, (melted and cooled); Pastry bag coupler, (#2 decorating tip, dark brown gel food coloring, optional)

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Our favorite Red Velvet Cake all dressed up for the holidays with White Chocolate and Sugared Cranberries. Low FODMAP Serving Size Info: Makes 1, 8 inch (20 cm) cake; 24 servings

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Ingredients

3 3/4 cups (398 g) fresh or frozen cranberries, (half of them chopped)
1 1/2 cups (297 g) sugar
2/3 cup (165 ml) water, (divided)
1/4 cup (28 g) cornstarch
3 tablespoons unsalted butter, (at room temperature, cut into pieces)
1 1/2 cups (360 ml) whole lactose-free milk, (at room temperature)
1 tablespoon plus 2 teaspoons apple cider (or distilled white vinegar)
3 cups (435 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Baking Flour)
2 tablespoons natural cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup (1 1/2 sticks; 170 g) unsalted butter, (at room temperature, cut into pieces)
2 1/4 cups (445 g) sugar
3 tablespoons red liquid food coloring
1 1/2 teaspoons vanilla extract
3 large eggs, (at room temperature)
3 cups (792 g) sugar, (divided)
3/4 cup (180 ml) water
3 cups (318 g) cranberries
1 1/2 cups (360 ml) whole lactose-free milk
4 1/2 tablespoons (40 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Baking Flour)
1 1/2 cups (3 sticks; 340 g) unsalted butter, (at room temperature, cut into pieces)
4 ounces (115 g) white chocolate, (melted and cooled)
Pastry bag coupler, (#2 decorating tip, dark brown gel food coloring, optional)