Cupcakes red velvet stuffed inside

To make cupcakes, we need softened butter. To do this, you need to get it out of the refrigerator 3-5 hours before cooking. We put it in the mixer bowl, add half of the sugar and beat until white.

After the mass has turned white, add the second half of the sugar and add the eggs one at a time, kneading the mass for about 1-1.5 minutes each time.

Continuing to beat, add vegetable oil into the dough in a thin stream, then beat the dough at high speed until a homogeneous smooth mass is formed.

Pour kefir into a small container, add lemon juice and dye. Mix the ingredients well so that the dye is completely dissolved. If you use gel dye, you can add it directly to the dough, but determine the amount of dye by the color of the dough - it should be deep red, since the color fades a little during the baking process.

We introduce the resulting scarlet mass into the dough and knead well. Now you can focus on the color of the test. If you want to get more intense - you can add more dye. But do not overdo it, as too much dye can give the dough a bitter taste.

Combine dry ingredients in a separate bowl. Sift flour, add cocoa, vanilla sugar, baking soda and baking powder.

Mix and send to the mixer bowl, knead at a reduced speed for 3-4 minutes, until a uniform smooth dough consistency without lumps is obtained.

We put paper inserts in a silicone or metal mold and fill them with dough by 2/3, no more. The cupcakes will rise during the baking process. We put the cupcakes in an oven preheated to 180 degrees and bake for about 20 minutes.

We check the readiness of the cupcakes with a wooden skewer or a toothpick.Pierce her cupcake in the center, if it comes out dry - the cupcakes are ready. We take them out of the oven and leave them at room temperature for 5-10 minutes. Then we take them out of the mold and let them cool to room temperature.

To make caramel, we put sugar in a heavy-bottomed saucepan or saucepan and set over medium heat. The sugar should melt from below, until this moment it cannot be stirred. As soon as you see that it has melted from below, wait another 1-2 minutes and start actively stirring it with a silicone spatula. It is very important not to stir the sugar with metal objects, otherwise it will begin to crystallize. As soon as the sugar has darkened, add room temperature butter to it and stir to get a homogeneous consistency. Last of all, add cream to the caramel, they must be heated in the microwave oven so that they are hot, but not boil. Stir the caramel until smooth and remove from heat. If the caramel is lumpy, strain it through a sieve. Put the caramel in a bowl and let it cool, then add a pinch of salt and mix well again.

Put the chilled caramel in a pastry bag. Using a special nozzle or knife, make holes in the middle of the cupcakes and fill them with caramel.

To prepare the cream, put butter at room temperature in the mixer bowl, add powdered sugar and melted white chocolate. Beat until a homogeneous fluffy mass is formed, then add the cream cheese and beat for another 2-3 minutes. It is not necessary to whip the cream cheese for a long time, it already has a delicate texture, and interrupting it, the serum and cream can separate and stratify.

Put the finished cream in a pastry bag with a nozzle and make cream caps on cupcakes. We decorate to your taste: with ready-made chocolates, sprinkles, fresh berries or a little biscuit.