First, prepare delicate fragrant cupcakes. Mix dry ingredients in a bowl: flour, cocoa and salt. Stir evenly.
2
In a separate bowl, mix vegetable oil (1/3 cup) and half a cup of sugar.
3
Beat with a blender at low speed. Whisk for a few minutes. If the sugar doesn't dissolve completely, it's okay. Add 1 egg and beat until light in color.
4
Once the egg is beaten, add the second egg and beat again.
5
Add 1 tbsp vanilla paste and 1-2 tbsp. tablespoons of red dye (you should get the rich shade you need).
6
You have a base for the dough, in which you now need to add dry ingredients. Add a little flour mixture. First, add 2-3 tablespoons of the flour mixture and beat on low speed. Add ½ cup of buttermilk When everything is mixed, continue to add a little flour and the remaining half a glass of buttermilk. Gradually knead the dough to a uniform uniform consistency. It is not necessary to knead for a long time - until all the ingredients are evenly combined.
7
Separately, mix soda (half a tablespoon) and white vinegar (1 tablespoon). When mixed, the liquid will begin to sizzle. Add it to the batter and gently fold it into the batter with a spoon. You will see how the dough instantly becomes airy and light.
8
Place paper cupcake tins in a special metal mold with indentations. Pour the dough so that it fills 2/3 of the mold. Do not fill to the brim as the dough will rise. Put in the oven already preheated to 180 degrees for 20 minutes.
9
It is very important not to overcook the cupcakes or dry them out. 20 - 25 minutes is the maximum time for their preparation. The cupcake is ready as soon as its cap rises and the first cracks appear on the surface. Inside, it should remain soft and tender, slightly moist.
10
After 20 minutes, you can stick a toothpick and check the readiness of the cake. If the toothpick is completely covered raw dough- the cake is not ready yet. If it only stains a little at the bottom, the cake is perfect. If it remains completely dry, the cake is too dry inside. Remove cupcakes from oven and let cool for 10-15 minutes.
Original cupcakes made of bright red dough can surprise all guests at a festive event. Decorated with a delicate taste, they are not inferior to even the most exquisite dessert. We will tell you how to bake Red Velvet cupcakes, reviews of which contain only positive comments and admiration, in our article. Here we offer several cooking options. delicious cream to cupcakes.
Origin of "Red Velvet"
Cupcakes (cupcakes) "Red Velvet" were originally prepared according to the recipe for The Red Velvet cake. In the context, such pastries resemble velvet, where this came from. interesting name. The cake itself was invented and prepared in America back in the 30s of the XX century and in a very short time became very popular in all English-speaking countries. The reason for its preparation was a decrease in consumer demand for confectionery during the biggest global crisis. To attract the attention of buyers, confectioners came up with the idea of coloring biscuit cakes beetroot juice. Thanks to its concentration, it was possible to obtain different colors of the dough: from pale pink to red-brown.
The recipe has since been slightly modified. In 1972, American confectioner James Bird came up with a new technology for making this dessert. In his original recipe cocoa is added to the cake dough, which, thanks to vinegar, buttermilk or kefir, acquires a bright red hue, while maintaining chocolate taste. When layering pastries, a cream based on cream cheese.
Soon, Red Velvet cupcakes appeared, the recipe of which practically did not differ at all from classic cake. Portioned muffins with cream have become in high demand and popular with sweet tooth and lovers of original desserts.
Red Velvet Cupcakes: A Classic Recipe
These are surprisingly soft cupcakes with a red dough and a delicate cream cheese cream. However, tasty and spectacular pastries can be decorated in a completely different way, but then it will be a slightly different dessert.
Despite the fact that the baking recipe suggests that in order to get a bright color, it is enough to achieve the reaction of vinegar and kefir (buttermilk) with cocoa, confectioners still use dye when cooking. This is how you get beautiful, with a uniform color of the dough inside, Red Velvet cupcakes.
The recipe for cooking consists of several steps:
- The oven preheats to 180 degrees.
- Dry ingredients are sifted together in a separate bowl: flour (260 g), salt and baking powder (½ teaspoon each), cocoa powder (4 teaspoons), vanillin.
- Butter (125 g) is whipped until fluffy, then 2 eggs and sugar (300 g) are added to it.
- In a separate container, kefir or buttermilk (240 ml) and liquid dye (2 teaspoons) are mixed together. In the case of using the ingredient in dry form, it will need 2 times less.
- The dye is added to the oil mass, after which the sifted dry ingredients are added.
- Extinguish the soda with vinegar (1 teaspoon of the ingredients each) and add it to the dough, after which it immediately breaks into molds (2/3 molds are filled) and goes into the oven for 25 minutes.
- From the indicated amount of products, approximately 20 cupcakes are obtained.
- For the cream, high-fat cream (33-38%) is whipped in an amount of 300 ml. Then, curd cream cheese (450 g) (“Almette” or “Philadelphia”) is whipped in a separate bowl. Powder (110 g) and vanillin are added. Gradually whipped cream is introduced into the cheese.
- With the use of the cream is applied to the cooled cupcakes.
Dough recipes for cupcakes in vegetable oil
No less tasty, soft and fluffy are cupcakes based on odorless vegetable oil. They are prepared in almost the same way as the Red Velvet cupcakes presented in the previous recipe.
A recipe with a description consists in performing the following sequence of actions:
- Dry ingredients are combined in a deep bowl, such as flour (370 g) and sugar (300 g), cocoa and baking powder (1 tablespoon each), salt (¼ teaspoon) and soda (1 teaspoon).
- After mixing the dry ingredients, eggs (3 pcs.), Vegetable (preferably olive) oil (280 ml), the same amount of kefir or buttermilk (can be replaced with sour cream and cream in equal proportions) are driven into a bowl.
- Lastly, (red) is introduced (2 teaspoons).
- Cupcakes are baked for 15 minutes at 180 degrees.
Red Velvet Cupcakes with Cream Cheese Cream
The cream is prepared in the following sequence:
- Beat chilled curd cheese (340 g) with a mixer with soft butter (120 g) for 5 minutes.
- Add powdered sugar (100 g) and vanilla extract (1 teaspoon).
- Apply the cream on the cake layers, sides and top of the cake. Cool down.
To prepare a cream of a different color, you will need to add 2 tablespoons of strawberry or other fruit or berry puree to the creamy curd mass. The cream turns out to be quite dense, keeps its shape well, does not flow down the sides of the cake.
"Red Velvet": Beetroot Cupcake Recipe
Anyone who can’t decide on the use of dye in the dough in any way will like the recipe for cupcakes based on beetroot puree. To do this, raw beets are peeled, rubbed on a fine grater and whipped with a blender. All you need is ½ cup puree.
How to bake red velvet cupcakes? The recipe starts with kneading the dough. First, vegetable oil (1.5 cups) is whipped with sugar (280 g) and vanilla. Then add eggs (2 pcs.) And a liquid mass based on buttermilk (1 tbsp.), Vinegar (1 teaspoon) and beetroot puree. Then flour (270 g), baking powder (1 teaspoon), dry beetroot powder and cocoa (3 tablespoons each) are gradually added to the liquid mass.
Bake cupcakes at 175 degrees for about 20 minutes.
Cupcakes with cream frosting
These real mini-cakes with delicious icing are perfect as a dessert on children's holiday. It is difficult to find a person who would not like Red Velvet cupcakes.
The recipe for making the glaze is to add milk to the cream cheese-based cream (about 30 ml per 60 g curd cheese and 100 g of high-fat butter). The result should be a glaze with a less dense texture compared to the cream, but no less tasty. Many people like this option for decorating cupcakes.
Bicolor Buttercream Cupcake Recipe
Cupcakes with two-color cream will be an excellent decoration for the holiday. Since the baking dough has a red color, it is most optimal in this case to prepare a cream that combines the same color and white. To prepare the Red Velvet cupcake directly, you can use any of the recipes presented above, for example, based on vegetable oil and buttermilk.
For a two-color cream, beat soft butter (125 g) for 2 minutes. Gradually introduce cream cheese (340 g) and the same amount of powdered sugar. Then transfer part of the cream to a separate bowl and add red food coloring to it. After that, both masses will need to be placed in different culinary bags (files, bags), cool and make a hole of about 1 cm in each of them. Then transfer both files into a large culinary bag with an asterisk nozzle and arrange cupcakes with cream.
Other options for cupcake cream
We bring to your attention two options. The first chocolate-coffee with a rich color and no less bright taste. To prepare it, first beat with a mixer at high speed soft butter(100 g), into which cocoa (50 g), powder (120 g), a teaspoon of coffee (instant) and melted chocolate (70 g) are gradually introduced. Before applying the cream, it must be cooled so that it sticks better on the cupcakes.
Even the most delicious recipe Red Velvet cupcakes can be made even better by making delicious cream. For its preparation, heavy cream (100 ml) is first whipped, then cream cheese (500 g) and powder (100 g). It turns out to be lighter than the traditional cream of curd cheese with butter, but has the same delicate and at the same time dense structure.
Secrets of making delicious cupcakes
- A rich red color is given to the dough by a water-soluble gel dye. Special attention should be paid to this, since a fat-soluble dye will never give such a rich color;
- for baking based on natural puree, choose sweet varieties of beets;
- secret gentle cream with a dense structure is to use very cold cream cheese and very soft butter for its preparation.
Hello everyone. Today I will share with you the recipe for Red Velvet Cupcakes. I spoiled us with this dessert on Valentine's Day. Bright red cupcake color, soft white cap of cream. Chocolate aftertaste and my favorite cream cheese cream. It's insanely delicious.
Cupcakes are miniature cakes. It’s convenient to eat them, you don’t have to think about how to cut the cake so that everyone has enough. And how beautiful they look on the table!
From this amount of dough, I got 12 pieces. I warn you, the oil must be room temperature, it is better to get it out of the refrigerator an hour or two before starting work.
How to make red velvet cupcakes at home.
Ingredients:
- 120 gr. flour
- 120 gr. Sahara
- 120 gr. cream (fat content from 30%)
- 60 gr. butter
- 10 gr. cocoa powder
- 10 gr. vanilla sugar
- 1 egg
- 1 tsp soda
- gel red dye (I have Americolor super red)
Cooking:
Sift flour, cocoa and baking soda into a bowl.
Butter should be at room temperature. Beat it with sugar until white fluffy mass. Sugar should be taken either fine, or even replaced with powder. This time I had a large one, it almost did not dissolve in the oil when whipping. I wrote about the bad oil at the end of the post.
Add an egg to it and beat everything again.
A spoonful of loose mixture.
Some cream.
We do this one by one until it's over.
At the end, add dye. I put in about 1.5 teaspoons. The amount of dye depends on the brand you bought, and on the desired result. Therefore, be guided by the color of the dough, I want to note that when baking, due to the high temperature, the color will not be so bright, it will become closer to burgundy.
We put our dough in molds, filling them two-thirds. We send it to a preheated oven to bake at 180 ° for 20-25 minutes. As always, check the readiness of the dough with a wooden stick.
Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack. Do not keep them in shape for a long time, otherwise the bottom may become damp due to condensation.
Decorate with cream on top. I have three options for cream for beautiful hats, cream and, and also, a more budget version of cream for beautiful hats. This time I made it with butter. I only took more butter, since 200 grams of cream cheese remained after baking and I was afraid that I would not have enough cream.
As for the color of the cream, you see - it turned out to be yellow, the color of the cream directly depends on the color and quality of the oil. This time I decided to experiment and took Arla Natura oil, well, what can I say ... disgusting oil. The color is bright yellow, it is impossible to beat it to white, so there is also some kind of unpleasant smell. Last time I took Eco-milk oil for a sample, so I liked it.
And here is the cutaway cupcake.
Remove from refrigerator 20-30 minutes before serving. You can decorate fresh berries, pour over, or you can sprinkle grated chocolate on top or crumbs of the cupcake itself. I decorated with confectionery sprinkles, the holiday is)
Well, Shrovetide is coming soon, and I will pamper you with recipes for pancakes and pancake cakes.
Good appetite.
Cupcakes are American small cake(cup cake) for one person, baked in a cup, foil or paper mold, after baking, cupcakes are covered with cream, icing or mastic, and sprinkled with colorful sprinkles. Cupcakes are reminiscent of red bahat, but only they are beautifully decorated, hearty, brighter and only last for one bite.
Today we're making the very common red velvet cupcakes, these stunning cakes with bright splashes come out super cute, fluffy and topped with cream cheese frosting. They are not so difficult to prepare, but must be strictly observed. technological process cooking and do not deviate from the specified standard in the recipe.
Now our confectioners have mastered the cooking technology, so they can often be seen on the shelves of a confectionery cafe, bought in specialized stores, and they have also become in demand at wedding parties.
We will prepare our red velvet cupcakes with an excellent video recipe from the culinary channel Yuliya Small, I immediately thank Yulia for the detailed description of the recipe.
red velvet cupcakes
According to the recipe for red velvet cupcakes, we prepare it as follows:
red velvet cupcakes 1. Combine the sugar and eggs in the work bowl of a home assistant and beat on high speed until light and fluffy. At the end, add vanilla sugar or vanilla extract here and continue the whipping process.
2. Add a teaspoon of gel dye here, I have Americolor Red gel dye.
3. Add soda to kefir at room temperature, stir so that the reaction is half.
4. Pour dry products into a separate cup: sifted flour, cocoa, baking powder and mix until smooth.
5. Vegetable oil pour into kefir, reduce the mixer speed and alternately introduce the prepared kefir and flour mixture, while starting with flour and finishing it. The dough turned out to be a beautiful rich color in consistency resembling sour cream.
6. Put small molds on a baking sheet, carefully fill the dough up to half the molds. Bake in a preheated oven at 180C for 18-20 minutes.
7. Check the readiness of baking with a toothpick; when pricked, it should be dry and not wet.
8. Remove the mini cakes from the molds and place on a wire rack to cool completely. And then decorate with cream and test the taste!
For red velvet cupcakes, cream cheese-based creams are ideal. For the first recipe Pour the powdered sugar into the cold cream cheese and beat with a mixer until smooth. Important! Then pour in ice cream, fat content 33% and beat together at high speed until fluffy. When whipped, the cream is thick and very tender.
For the second option: Mix soft butter with powdered sugar, beat, then add very cold cream cheese and beat everything at high speed until fluffy. This cream is more stable, easy to work with and perfectly stored in the refrigerator.
To decorate products, use a nozzle - an open star. Put the cream in a pastry bag, and swirl the cream in a circular motion.
Components:
- flour - 220 grams;
- sugar - 180 grams;
- vegetable oil - 120 milliliters;
- kefir - 180 grams;
- egg - 2 pieces;
- soda and baking powder - 2/3 tablespoon of each type;
- cocoa powder - 10-15 grams;
- vanilla sugar - optional;
- Red food coloring(helium) - one teaspoon.
Cream recipe No1
- cream cheese - 300 grams;
- powdered sugar - 100 grams;
Cream recipe No2
