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 from cream cheese. 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.
Hey! Let's make bright, festive Red Velvet cupcakes today. The biscuit is tender, porous and blends perfectly with.
Red Velvet Cupcakes are perfect for wedding celebrations or a romantic evening.
Ingredients for red velvet cupcakes
The number of ingredients is designed for 12-15 pcs.
For cream
Cooking red velvet cupcakes
Products for the test should be at room temperature.
I use Cake Colors dry allure red.
It remains to connect our blanks. Stirring the egg mass at medium speed of the mixer, alternating add dry and liquid ingredients. Mix until smooth.
Finally, the dough is ready, it's time to start baking cupcakes. We heat the oven to 180 degrees. We fill paper or silicone capsules with dough for 2/3. Bake for 15-20 minutes.
Cool the finished cupcakes, and in the meantime, start cooking curd cream Cheese.
Curd cheese and cream should be chilled.
We combine in a container cooled cottage cheese with powdered sugar, beat with a mixer at high speed, 1-2 minutes.
Cream is ready! Now we fill the pastry bag, put on hats and, if desired, add decorative elements.
Most often I use the nozzle 1B.
And next time try the recipe
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 (cakes) "Red Velvet" were originally prepared according to the recipe for The Red Velvet. 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 is traditionally used.
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 among 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 obtain a bright color, it is enough to achieve the reaction of vinegar and kefir (buttermilk) with cocoa, confectioners still use dye in 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) beat 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, soft butter (100 g) is first whipped with a mixer at high speed, 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.
If you are using powder dye, dilute it in kefir. Liquid can be added to the dough directly.
Cooking dough. Beat butter with sugar until creamy.
Add the egg and beat again. Add half of the flour sifted with cocoa, soda, salt and baking powder, mix. Add kefir and dye (if liquid is used), knead again. Add the remaining half of the dry mixture and knead the dough.
We lay it out in molds (if you do not use paper liners, then you need to grease the mold) and send it to the oven preheated to 180 degrees. Bake until dry, about 25-30 minutes. We take out and cool.
Cooking cream. Combine butter and cream cheese, beat, gradually adding powdered sugar, until a homogeneous cream is obtained.
If it so happened that your cream (God forbid) cut (exfoliated) - do not despair and do not panic. We take a bowl of unfortunate cream and put it in a container with a maximum cold water. Beat on medium speed until cream comes together and is smooth and creamy.
Put the cream in a pastry bag with a nozzle and put it on the cooled cupcakes. Decorate with decorative sprinkles if desired.
Happy tea!
These cakes are so bright and passionate that they will perfectly fit into the atmosphere of a romantic evening. Prepare them for your soulmate without waiting for February 14th. Cupcakes "Red Velvet" successfully combine a delicate porous crumb and butter cream based on curd cheese. Delicious, passionate and satisfying! A step-by-step recipe with my recommendations and comments I offer you today!
What you need for holiday cupcakes (for 12-15 pieces)
- Flour - 220 g
- Sugar - 180 g
- Kefir at room temperature - 180 ml
- Vegetable oil - 120 ml
- Eggs - 2 pcs
- Baking soda - 2/3 tsp
- Baking powder - 2/3 tsp
- Cocoa powder - 10 g
- Vanilla extract or vanilla sugar - 1 tsp, if you use sugar - 8 g
- Red gel color - 1 tsp
Cream Ingredients:
Cold cream cheese - 300 g ("Hochland", "Almette")
Powdered sugar - 100 g
Cold heavy cream - 100 ml
or for the second version of the cream:
- Butter at room temperature - 100 g
- Powdered sugar - 100 g
- Cold cream cheese - 300 g
How to make Red Velvet Cupcakes (step by step recipe with photos)
First, mix the eggs, sugar and beat with a mixer at high speed until fluffy. The egg-sugar mixture should become noticeably lighter and increase in volume. At this stage, add 1 tsp. vanilla extract or sachet of vanilla sugar.
Next, add 1 tsp. red gel color. And in the cake of the same name, and in cupcakes, I use AmeriColor Super Red gel coloring, these are high quality products that are absolutely safe for health. 
Stir thoroughly so that the dough is evenly colored.
The dough for cupcakes turns out to be a rich red color (such as in the photo).
Add to kefir at room temperature baking soda(2/3 tsp) and mix.
While the soda is quenched in kefir, mix all the dry ingredients (flour - 220 g, cocoa powder - 10 g, baking powder - 2/3 tsp)
The more thoroughly you mix the flour mixture, the better and more uniform the dough will turn out. I use a whisk (or a mixer on the slowest speed) to mix thoroughly.
Add vegetable oil (120 ml) to kefir, mix. You can use corn oil instead of sunflower oil, it costs a little more, but the smell in baking is not felt at all.
We translate the mixer speed to the minimum and add the kefir mixture and dry ingredients alternately (in small portions).
Make sure that the dough turns out without lumps, homogeneous, smooth.
This is how rich burgundy dough should turn out.
Put paper capsules in a cupcake mold. Thus, each cake will be in its individual clothes, which is very convenient.
We fill the capsules with dough a little more than half, since it rises very well in the oven.
If you accidentally spill the dough on the pan, be sure to clean up these oversights with a napkin, otherwise the dough will start to burn in the oven.
We bake cupcakes in an oven preheated to 180 C for 20-25 minutes. We check the readiness with a toothpick: inserted into the middle of the cake, it should come out dry.
Let the cupcakes cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
I broke open one cooled cake to show the structure of the red velvet biscuit. Porous, tender and airy crumb!
Cream for cupcakes "Red Velvet"
Cream cheese cream is perfect for these cakes. I will talk about the spirit of the cream options, which are perfectly combined in taste and structure with the Red Velvet biscuit. You can build a beautiful hat using a pastry bag with a metal or plastic nozzle.
In order to fill the inside of the cake with cream, you can use a special ejector, such as in the photo below. In confectionery language, they are called "plungers".
With this special tool, you can quickly and easily remove the center from the cupcake. But now I will show you another way that allows you to do without a plunger. Take a large diameter metal nozzle, dip it into the cake to the desired depth. Turn slightly clockwise.
For the first version of the cream (lighter in structure), mix 300 grams of cold cream cheese, 100 grams of powdered sugar, beat with a mixer until fluffy. Then add 100 ml of ice-cold heavy cream (fat content of at least 33%) to the thick mass and beat again with a mixer. The cream will look runny at first, but as you beat (3-5 minutes) you will see it getting thicker and thicker. Then we transfer the cream into a pastry bag with a nozzle, put it in the refrigerator. After cooling (it will take 15-20 minutes), you can fill the cupcakes and build beautiful hats on the cakes.
For the second version of the cream (more dense in structure and stable), mix 100 g of very soft butter and 100 g of powdered sugar, beat with a mixer until light and fluffy, then add 300 g of very cold cream cheese and beat everything until smooth.
To deposit the cream, I use the Open Star nozzle. The cream cap can be decorated with colored red sugar, confectionery sprinkles, crumbs of the Red Velvet biscuit.
Bon Appetit! If you have any questions feel free to ask! I am glad to receive feedback, your responses, photos of cupcakes, reviews and additions. Please write which cream you like to use, what combination of flavors you like with this biscuit.
I'm waiting for your photos in the comments, as well as in social networks under the tag #pirogeevo #pirogeevo. Thanks!
