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Red velvet cupcakes with cheese cream

0
1270
Kitchen American
Calorie content 298.2 kcal
Portions 12 port.
Cooking time 50 minutes
Proteins * 12.1 gr.
Fats * 16.5 g
Carbohydrates* 49.4 g
* per 100 gr. product
Red velvet cupcakes with cheese cream
Content

Red velvet is a great airy sponge cake on kefir, with the addition of red dye and cocoa powder, which give the dough a rich red color. The structure of the cupcakes is porous and crumbly, which allows making small holes in the cupcakes for filling them with cream or filler. Red velvet goes well with cheese cream made with cream cheese and cream. It is worth whipping the cheese, cream and icing sugar and the airy cream is completely ready!

Ingredients

Cooking process

step 1 out of 13
Break the chilled eggs into a dry bowl, add sugar and beat until fluffy with a mixer. In the process of whipping, the mass should lighten and increase in volume. Then add the dye to the egg-sugar mass and beat the dough for about 1-2 minutes.
step 2 out of 13
During this time, the dye will be distributed over the egg mass and will color it in an intense red color. If you are using non-gel dyes, you may need a different amount.
step 3 out of 13
Kefir must be removed from the refrigerator in advance so that by the time the dough is kneaded, it warms up to room temperature. Add soda to it, mix and wait until the reaction passes and the kefir stops bubbling.
step 4 out of 13
In a deep bowl, mix the dry ingredients: sift the flour, cocoa powder and baking powder. Mix everything well, for this it is best to use a whisk.
step 5 out of 13
Add vegetable oil to kefir, mix well, then add dry ingredients in several stages, then add egg mass.
step 6 out of 13
As a result, we get a smooth, homogeneous dough without lumps, a beautiful saturated color.
step 7 out of 13
We put paper tins in a baking dish and fill them 2/3 with dough, since it rises well during the baking process.
step 8 out of 13
We put the cupcakes to bake in an oven preheated to 180 degrees for 20-25 minutes. We check the readiness of the cupcakes with a toothpick, it should come out of the finished cupcakes dry.
step 9 out of 13
We take out the cupcakes from the oven and leave at room temperature for 10-15 minutes to cool slightly. Then carefully remove them from the mold and put them on the wire rack. Let the cupcakes cool for 20-30 minutes.
step 10 out of 13
Using a special plunger, we make small holes in the cupcakes. If you do not have a plunger, you can make holes using the back of a metal cream or knife attachment.
step 11 out of 13
For the cream, put the well-chilled cream cheese in a deep bowl, add the powdered sugar and beat until smooth and fluffy. Then add ice cream and beat well again.The cream should have an airy light consistency. Put the cream in a pastry bag with a metal or plastic nozzle for the cream and put it in the refrigerator for 15-20 minutes to cool the cream well.
step 12 out of 13
After the cream has cooled well, fill cupcakes with it and decorate them with a beautiful cream cap.
step 13 out of 13
Sprinkle the remaining crushed biscuit over the cupcakes and serve. Bon Appetit!

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