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Red velvet cupcakes with cheese cream

0
2013
Kitchen American
Calorie content 295.9 kcal
Portions 10 port.
Cooking time 40 minutes
Proteins * 15 gr.
Fats * 14.8 g
Carbohydrates* 51.4 g
* per 100 gr. product
Red velvet cupcakes with cheese cream
Content

A cupcake is a small dessert baked in a paper form and consisting of a delicate crumbly dough with a slightly moist texture. The paper form helps the dessert to be baked without the use of oil, keep its shape and creates a kind of decor if it contains a drawing. The main condition when kneading the dough for cupcakes is to make them tender and airy - dry and wet ingredients are mixed separately, and then combined at the last stage. As a result of observing all the conditions, you will get perfect cupcakes, which will only have to be supplemented with cheese cream - and you will have an amazing delicious and beautiful dessert on your table.

Ingredients

Cooking process

step 1 out of 11
In a deep bowl, combine the dry ingredients: sift the flour, baking powder, add sugar and cocoa (we use natural cocoa, it will give the cupcakes a pleasant chocolate aroma). Mix them with a whisk.
step 2 out of 11
Pour room temperature kefir into a clean bowl, break the eggs and add vegetable oil, send the gel dye there.
step 3 out of 11
Beat liquid ingredients with a mixer to get a mass of uniform consistency.
step 4 out of 11
In 2-3 approaches, add dry ingredients to the liquid mass, stirring everything until a homogeneous consistency so that there are no lumps.
step 5 out of 11
We put paper inserts in the cupcake mold - this is the easiest and most convenient way. Each cupcake is baked in an individual form, the baking dish does not need to be oiled and then washed off the baked dough for a long time.
step 6 out of 11
We fill the molds with dough by 2/3, this will be enough, since the dough will rise during the baking process. We put the form in an oven preheated to 175 degrees and bake for 10-12 minutes. The main thing is not to dry the cupcakes so that they remain slightly moist inside. After 10-12 minutes, you need to check the cupcakes with a toothpick, if the dough still sticks, leave it in the oven for 1-2 minutes.
step 7 out of 11
We take out the finished cupcakes from the oven and leave for 10-15 minutes, after which we take them out of the mold and put them in a container. We close the lid and leave for 3-4 hours so that they are steamed inside, and the hat on top becomes a little softer.
step 8 out of 11
Cut the cooled butter into small cubes and put in a deep bowl, add powdered sugar and vanilla extract. Using a mixer, beat the ingredients until the consistency of a homogeneous smooth mass.
step 9 out of 11
Then add chilled cream cheese to the mass and use a mixer to combine the ingredients until smooth. It is not worth interrupting the mass so that the whey does not peel off.
step 10 out of 11
Insert the nozzle for the cream into the pastry bag (for an ideal hat, it is best to choose metal nozzles called "Open Star" or "Closed Star" 12 mm. They have a slightly different pattern, but both are very convenient, you can choose here).
step 11 out of 11
We decorate the caps of the cupcakes with cheese cream. You can also use small marshmallows for decoration. Put the cupcakes on a platter and serve.

Bon Appetit!

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