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Muffins red velvet

0
1819
Kitchen European
Calorie content 362 kcal
Portions 10 port.
Cooking time 60 minutes
Proteins * 13.7 g
Fats * 16.3 gr.
Carbohydrates* 62.3 g
* per 100 gr. product
Muffins red velvet
Content

Red Velvet Muffins are delicious and truly velvety in texture. The dough is kneaded on the basis of kefir and butter, resulting in a porous, tender and crumbly. An airy cream based on cream cheese and cream perfectly complements the dessert and forms a magnificent duet with muffins, consisting of two contrasting colors that harmonize so amazingly with each other.

Ingredients

Cooking process

step 1 out of 11
Break eggs into the mixer bowl, add sugar and a pinch of salt. Beat at high speed of the mixer until the mass increases in volume by 2-3 times.
step 2 out of 11
Then, without ceasing to beat, add vanillin and gel dye to the egg mass.
step 3 out of 11
Pour kefir into a glass or small container and add soda. Stir for the reaction to pass.
step 4 out of 11
Sift flour into a clean dry bowl and add baking powder and cocoa. Combine dry ingredients with a whisk.
step 5 out of 11
Put the butter in a small bowl, put it in the microwave and melt until liquid. Then take out the bowl of butter and leave to cool at room temperature.
step 6 out of 11
Then add warm butter to kefir and mix well.
step 7 out of 11
Add liquid and dry ingredients alternately to the mixer bowl, stirring well each time. As a result, we should get a homogeneous dough without lumps.
step 8 out of 11
Put paper forms in a muffin baking dish and fill them 2/3 with dough. We put the muffins to bake in an oven preheated to 180 degrees for 15-20 minutes. We check the readiness of the muffins with a toothpick, it should come out dry.
step 9 out of 11
Remove the finished muffins from the oven and leave for 5-10 minutes to cool slightly, then remove them from the mold and place them on the wire rack. Leave it to cool completely.
step 10 out of 11
During this time, we will prepare the cream. Pour icing sugar into the mixer bowl and spread the chilled cream cheese. Beat with a mixer at medium speed for 1 minute. Then add ice cream and beat at the increased speed of the mixer to form a homogeneous lush cream consistency. The main thing is not to interrupt the cream, so that the products do not exfoliate. If this did happen, put a bowl of cream in cold water and beat until a homogeneous mass is formed.
step 11 out of 11
Put the finished cream in a pastry bag with a nozzle and place it on the cooled muffins. One muffin can be crumbled and sprinkled with cream muffins on top. Enjoy your tea!

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