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Cupcakes red velvet at home

0
1318
Kitchen American
Calorie content 334.3 kcal
Portions 10 port.
Cooking time 70 minutes
Proteins * 12.6 gr.
Fats * 11.4 gr.
Carbohydrates* 58.3 g
* per 100 gr. product
Cupcakes red velvet at home
Content

Red velvet is an airy sponge cake with a porous structure, moist inside and does not require impregnation or cream. However, it is ideally combined with a delicate curd cream based on cream and cream cheese. Red velvet cupcakes will be a great dessert option on the festive table, an original gift and will become your favorite dessert, the taste of which will be remembered for a long time.

Ingredients

Cooking process

step 1 out of 8
Remove the butter from the refrigerator a couple of hours before cooking, so that it warms up to room temperature. Put the softened butter in a deep bowl, add granulated sugar and vanilla sugar and beat with a mixer at high speed until white.
step 2 out of 8
Then add the egg to the dough, beat for about 1-2 minutes, then add the dye. Beat the mass until smooth. If you use a powder dye, it must be dissolved in kefir or buttermilk.
step 3 out of 8
In several stages, add part of the sifted flour with baking powder, soda and salt, cocoa and part of the buttermilk into the dough in several stages.
step 4 out of 8
Stir the dough at a reduced mixer speed until a homogeneous smooth thick mass is obtained.
step 5 out of 8
We put paper forms in a baking dish for cupcakes and fill them with dough by 2/3. We put the cupcakes to bake in an oven preheated to 170 degrees for 17-20 minutes. We check the readiness of the cupcakes with a toothpick or skewer; after piercing the cupcake, they should come out dry. We take out the cupcakes from the oven and leave at room temperature for 5-10 minutes, then take the cupcakes out of the mold onto the wire rack and leave to cool completely.
step 6 out of 8
Cool the cream for the cream in the refrigerator for at least 2-3 hours. Pour the cream into a small container and beat at a high mixer speed for 5-10 minutes until it reaches a thick consistency.
step 7 out of 8
In a tablespoon of whipped cream, add curd cheese, whipping for about a minute each time. At the end, add powdered sugar to the cream and mix well.
step 8 out of 8
Put the buttercream in a pastry bag with a nozzle and place the cream on the cooled cupcakes. We put them on a dish and serve.

Bon Appetit!

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