Blog of Maria Snow White

Blog of Maria Snow White

Cupcakes Red Velvet

Hi all. Now I will share with you the recipe for red velvet cupcakes. I spoiled us with this dessert for Valentine's Day. The bright red color of the cupcake, the delicate snow-white top of the cream. Chocolate aftertaste and my favorite cream cheese cream. It's recklessly delicious.

Cupcakes are miniature cakes. Eating them is comfortable, you don’t need to think about how to cut the cake so that there is enough for everyone. How wonderful they look on the table!

From this amount of dough I got 12 pieces. I warn you, the oil must be at room temperature, it is better to remove it from the refrigerator an hour or two before starting work.

How to make red velvet cupcakes at home.

1. 120 gr. flour
2. 120 gr. Sahara
3. 120 gr. cream (fat content from 30%)
4. 60 gr. butter
5. 10 gr. cocoa powder
6. 10 gr. vanilla sugar
7. 1 testicle
8. 1 tsp. soda
9. reddish gel dye (I have Americolor super red)

Sift flour, cocoa and soda into a bowl.

Butter must be at room temperature. Beat it with sugar to a snow-white fluffy mass. Sugar should be either small or completely replaced with powder. This time I had a large one, it practically did not dissolve in the oil when whipping. I wrote about the unsuccessful oil at the end of the post.

Add an egg to it and beat everything again.

Next, add the dry ingredients and cream in small portions one by one.

Spoon of free-flowing consistency.

We do this alternately until everything is completed.

Add dye at the end. I put in about 1.5 teaspoons. The amount of dye depends on the brand you purchased, and on the desired result. Therefore, be guided by the color of the dough; I would like to note that during baking, due to the high temperature, the color will not be so striking, it will become closer to burgundy.

We put our dough into molds, filling them two-thirds. Place in a preheated oven to bake at 180° for 20-25 minutes. As always, we check the readiness of the dough with a wooden stick.

First cool the cupcakes in the pan for 10 minutes, then transfer to a wire rack. Do not keep them in the mold for a long time, otherwise the bottom may gain moisture due to condensation.

Decorate with cream on top. I have three options for cream for beautiful hats, cream cheese cream with butter and cream cheese with cream, and also custard sour cream - Plombir cream, the most economical version of cream for beautiful hats. This time I made it with butter. I only took more butter, because there was 200 grams of cream cheese left after baking the cheesecake and I was afraid that I wouldn’t have enough cream.

Regarding the color of the cream, you see - it came out yellowish; the color of the cream directly depends on the color and properties of the oil. This time I decided to experiment and took Arla Natura oil, well, what can I say... disgusting oil. The color is bright yellow, it doesn’t turn out to be beaten until white, and the smell is also kind of nasty. Last time I tried the oil from the Eco-milk company, and I liked it.

And here is a cutaway cupcake.

Remove from the refrigerator 20-30 minutes before serving. You can decorate with the freshest berries, top with homemade caramel, or sprinkle grated chocolate or cupcake crumbs on top. I decorated it with confectionery sprinkles, it’s a holiday)

Well, Maslenitsa is coming soon, and I will spoil you with recipes for pancakes and pancake cakes.

Red Velvet Cupcakes

These cakes are so colorful and passionate that they will perfectly fit into the atmosphere of a romantic evening. Prepare them for your other half without waiting for February 14th. Red Velvet cupcakes successfully combine a delicate porous crumb and creamy cream based on curd cheese. Savory, passionate and satisfying! I offer you a step-by-step recipe with my tips and comments now!

What is useful for festive cupcakes (for 12-15 pieces)

• Flour - 220 g
• Sugar - 180 g
• Drink at room temperature – 180 ml
• Vegetable oil - 120 ml
• Testicles - 2 pcs.
• Baking soda - 2/3 tsp.
• Baking powder - 2/3 tsp.
• Cocoa powder – 10 g
• Vanilla extract or vanilla sugar - 1 tsp, if you use sugar - 8 g
• Reddish gel dye - 1 tsp.

Ingredients for cream:

Cool cream cheese - 300 g (Hochland, Almette)

Sweet powder - 100 g

Cool heavy cream - 100 ml

or for the second version of the cream:

• Butter at room temperature - 100 g
• Sweet powder - 100 g
• Cool cream cheese - 300 g

How to make red velvet cupcakes (step-by-step recipe with photos)

First, mix the eggs, sugar and beat with a mixer at high speed until fluffy. The egg-sugar mixture should become noticeably lighter and increase in volume. At this step add 1 tsp. vanilla extract or a packet of vanilla sugar.

Next add 1 tsp. reddish gel dye. Both in the cake with the same name “Red Velvet” and in the cupcakes I use AmeriColor Super Red gel dye; this is a product of the highest quality, completely harmless to health.

Stir thoroughly until the dough is moderately colored.

The cupcake batter comes out a rich reddish color (as in the photo).

Add baking soda (2/3 tsp) to a drink at room temperature and stir.

While the soda is quenched in kefir, mix all the dry ingredients (flour - 220 g, cocoa powder - 10 g, baking powder - 2/3 tsp)

The more thoroughly you mix the flour mixture, the better and more uniform the dough will be. I use a whisk (or mixer at the lowest speed) to thoroughly mix.

Add vegetable oil (120 ml) to the drink and mix. You can use corn oil instead of sunflower oil; it costs a little more, but the smell in the baked goods is not noticeable at all.

Set the mixer speed to minimum and add the kefir mixture and dry ingredients alternately (in small portions).

Make sure that the dough comes out without lumps, homogeneous, smooth.

This is what you should get, a rich red dough.

Place paper capsules in a cupcake pan. Thus, each cake will have its own personal clothing, which is very comfortable.

We fill the capsules with dough a little more than half, because it rises very well in the oven.

If you accidentally spill the dough on the pan, be sure to clean up these mistakes with a napkin, otherwise the dough will start to burn in the oven.

Bake cupcakes in an oven preheated to 180 C for 20-25 minutes. We check readiness with a toothpick: inserted into the middle of the cake, it should come out dry.

Let the cupcakes cool in the pan for 5-10 minutes, then place them on a wire rack until they cool completely.

I broke one of the cooled cakes to show the texture of the red velvet cake. Porous, tender and airy crumb!

Cream for cupcakes “Red Velvet”

Cream cheese based cream is perfect for these cakes. I will tell you about the spirit of cream options that blend perfectly in taste and texture with red velvet sponge cake. You can make a beautiful hat using a pastry bag with an iron or plastic nozzle.

In order to fill the inside of the cake with cream, you can use a special ejector, such as the one in the photo below. In confectionery parlance they are called “plungers”.

With this special tool you can quickly and easily remove the center from a cupcake. But for now I will show you another method that allows you to do without a plunger. Take an iron nozzle of huge diameter and immerse it in the cake to a suitable depth. Turn slightly clockwise.

Now all that remains is to pull out the nozzle along with the middle of the cake. The cream hole is ready! You can fill the cakes with confiture, homemade caramel, fruit jam, and custard. In my opinion, it is better to fill the cakes with cheese cream, and create a cap for the cupcake from the same cream.

For the first version of the cream (the lightest in structure), mix 300 grams of cool cream cheese, 100 grams of sweet powder, beat with a mixer until fluffy. Then add 100 ml of ice-cold heavy cream (fat content at least 33%) to the thick mass and beat with a mixer again. At first the cream will look watery, but as you beat (3-5 minutes) you will see it become thicker and thicker. Then we transfer the cream into a pastry bag with a nozzle and put it in the refrigerator. After cooling (it will take 15-20 minutes), you can fill the cupcakes and make beautiful caps on the cakes.

For the second version of the cream (the densest in structure and stable), mix 100 g of very soft butter and 100 g of sweet powder, beat with a mixer until the mass is light and fluffy, then add 300 g of very cool cream cheese and beat everything until smooth.

There is an article on the website that brings together 10 options for different creams that hold their shape perfectly.

To deposit the cream, I use the “Open Star” nozzle. The cream cap can be decorated with colored reddish sugar, confectionery sprinkles, and red velvet sponge cake crumbs.

Bon appetit! If you have any questions, feel free to ask! I am glad to receive feedback, your responses, photos of cupcakes, reviews and additions. Please write what kind of cream you like to use, what combination of flavors with this biscuit you like.

I'm waiting for your photos in the comments, also on social networks using the tag #pirogeevo #pirogeevo. Thank you!

Cupcakes “Red Velvet”

Cupcakes with cream cheese frosting. They are similar to the “Red Velvet” cake, but easier to make. In terms of taste, they are in no way inferior to this cake.

Ingredients for Red Velvet Cupcakes:

For the test

• Wheat flour / Flour – 280 g
• Sugar - 200 g
• Butter - 70 g
• Vegetable oil - 30 g
• Drink – 220 g
• Chicken egg - 2 pcs
• Cocoa powder – 10 g
• Vanilla sugar - 10 g
• Soda - 5 g
• Salt - 3 g
• Lemon juice - 2 tsp.
• Food coloring (reddish, watery) - 10 g

For cream

• Cream (35%) – 250 ml
• Cream cheese (cream cheese) - 180 g
• Sweet powder - 50 g

Production time: 60 minutes

Number of servings: 8

Nutritional and energy value:

Recipe for Red Velvet Cupcakes:

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Comments and reviews

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• Prescription questions
• Reviews

February 13, 2019 mandarina23 #

February 13, 2019 Svetlana20189 # (recipe creator)

February 23, 2019 olga_3812 #

February 13, 2019 PYMA-2016 #

February 12, 2019 mollaeva2015 #

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Cupcakes Red Velvet

Red Velvet Cupcakes are distinguished from all other cupcakes by their unusual reddish color (hence the name Red Velvet Cupcakes) and the corresponding creamy taste. We will prepare Red Velvet with kefir, vegetable oil and butter. Cupcakes with the addition of vegetable oil are tender and delicious.

Red velvet cupcakes made with vegetable oil, without butter, turn out juicy and moist, but not so tender and soft. To make the sponge cake very tender, it is better to use both types of butter when making cake batter.

Adjust the amount of reddish coloring in the cupcakes to your liking. In those cupcakes that you see in the photo, 2 tbsp was added. gel dye). You can make red velvet cupcakes without dye, but keep in mind that then you will end up with just chocolate cupcakes, or use a natural dye, for example, beets.

How to make red velvet cupcakes? A unique recipe for Red Velvet Cupcakes - with buttermilk. But, as in making reddish velvet in the form of a cake, we will use its most accessible analogue, in other words, a drink.

TestoVed recommends. If you don’t have buttermilk or kefir on hand, mix 120 ml of milk with 1 tsp. vinegar or lemon juice, stir, let stand for at least 5 minutes, and then continue making cupcakes.

Drinking or buttermilk in burgundy velvet cupcakes not only gives the dough a delicate texture, but also quenches the soda. For the same purposes, vinegar is added to the dough - it also activates the effect of the dye and increases the rich reddish color of the cupcakes.

To decorate Red Velvet cupcakes, chefs often use multi-colored confectionery toppings, although Red Velvet cupcakes with cream cheese frosting already look quite elegant.

Cupcakes Red Velvet

How to Bake Red Velvet Cupcakes - The Best Red Velvet Cupcakes Recipe for 12 Cupcakes.

Prepare delicate red velvet cupcakes at home from fluffy sponge cake with kefir and decorate the cooled cupcakes with snow-white cream cheese frosting.

To make cupcakes, we need reddish velvet:

Dough

• drink – 120 ml.
• large chicken eggs – 2 pcs.;
• wheat flour – 160 g;
• corn starch – 1 tbsp;
• soda – 1 tsp;
• cocoa powder – 4 tsp;
• salt - a quarter tsp;
• vanillin – 2 tsp;
• butter – 60 g;
• granulated sugar – 200 g;
• vegetable oil – 120 ml;
• table vinegar – 0.5 tsp;
• reddish food coloring (watery or gel) – 2 tbsp.

Cupcake cream

• cream cheese – 200-220 g;
• butter – 60 g;
• sweet powder – 250 g;
• vanillin – 1 tsp;
• cream or milk – 1-2 tbsp.