Red Velvet Cupcakes

Category: Confectionery
Red Velvet Cupcakes

Ingredients

For cupcakes:
Butter 200 g
Sugar 1 1/2 cups (320g)
Egg 3 pcs
Water 1 cup (250g)
Wheat flour, premium 2 1/2 cups (356g)
Vegetable oil 2 tbsp. l.
Red food coloring 2 tbsp. l.
Cocoa powder 2 tbsp. l.
Vanilla sugar 1 sachet (8 g)
Baking powder 2 1/2 tsp
Salt 1/2 tsp
For the cream:
Cream cheese 454 g
Powdered sugar 120 g
Cream 35-40% 320 ml
Vanilla extract 1 tsp

Cooking method

  • We already have Sponge cake red velvet, or Red velveteen from lenkor... I want to offer another version of this biscuit, I have in the form of cupcakes.
  • Cooking couldn't be easier.
  • Sift flour and cocoa into a large bowl, add all other ingredients and beat with a mixer until smooth.
  • Arrange into molds.
  • Bake in a convection oven at 175aboutFrom within 15 minutes.
  • Red Velvet Cupcakes
  • For the cream:
  • In the bowl of your electric mixer, or using a hand mixer, beat the cream cheese at room temperature until smooth. Add vanilla extract and icing sugar (sieve to avoid lumps) and beat until smooth. Pour in the cream * gradually (see note) and beat until the cream is thick and textured enough to use the attachments. If necessary, add more sugar or cream to obtain the desired consistency.
  • Red Velvet Cupcakes
  • Here "Red Velvet" was in the form of a hidden heart

The dish is designed for

24 pcs

Note

* It is best to use a cream that whips very easily to stiff peaks. If you are using cream that needs to be whipped for a long time, it is best to whip the cream separately until stiff peaks, and then add to the cheese mixture.

From the side notes:
In the recipes I come across, kefir is most often used instead of water, but I liked the version with water more.

I have the gel dye, but I left it on the mastic. Pomegranate color (5g) was poured from a packet of food coloring from Ukras ... as long as I don't know, so ... by eye. Each person determines the amount of dye to the best of his preferences, how and which one to use - powder, gel, natural (beet puree). The main thing is that it is a food-grade, non-toxic dye.
Theoretically, the recipe is designed for 24 cupcakes or one full-fledged biscuit, in fact I cooked half of it, and I got 15 cupcakes

There are many sites with a description or video for this (or similar) recipe. Here is one of them

Anka_DL
Or you can stir some of the cupcakes together with the cream until smooth and roll the balls, pour chocolate and you get cake balls
Red Velvet Cupcakes

Or put on sticks, and then it's already cake pops. And in honor of the holiday, you can give them a shape, for example, a heart
Red Velvet Cupcakes

Red Velvet Cupcakes

Other design options can be found in the topic Cake Pops and Cake balls
celfh
Delightful!
chaki2005
Quote: celfh

Delightful!

+10000 !!!!! Awesome ..... original
Anka_DL
Thank you girls
And for me cake bolls and cake pops turned out to be the only opportunity to work with the cream. My husband almost doesn't eat cakes - he doesn't like cream. Moreover, a cake of any size: be it full, be it the size of a cup. Here are cupcakes - yes, but the cream does not like. And I bought nozzles .... my hands are on fire. That's how I get out of the situation. First, I will indulge in nozzles on cupcakes, then I grind everything - and the dessert is ready for my husband
And everyone is happy
Twist
Anya, sumptuously!!!
katerix
super
Hotice-1
Quote: Anka_DL

Or you can stir some of the cupcakes together with the cream until smooth and roll the balls, pour chocolate and you get cake balls
Or put on sticks, and then it's already cake pops.And in honor of the holiday, you can give them a shape, for example, a heart
Excuse me, maybe I’ll ask stupidity ... to sculpt hearts from a mixture of cake with cream (will they not fall apart while you plant it on a stick and cover it with icing?) Or just cut out a cake from the cake and put it on a stick without cream?
Anka_DL
Quote: Hotice-1
also sculpt hearts from a mixture of cake and cream (will they not fall apart while you put them on a stick and cover with icing?)
quite right. we sculpt hearts from a mixture of biscuit + cream, then put them in the refrigerator or freezer to grab. You can read more in the topic Cake Pops and Cake balls
Skaya
Can you please tell me how stable this cream is? How long does it hold in shape? Or is it worth adding, for example, gelatin?
Anka_DL
Quote: Skaya

Can you please tell me how stable this cream is? How long does it hold in shape? Or is it worth adding, for example, gelatin?
the cream holds its shape well, it is suitable for decoration and for an interlayer. If the cake is tall and heavy, it may need to be strengthened additionally, but I did without gelatin. You can read more about creams with cream cheese here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=189585.0
You can replace the cream with butter (you get cheese + butter). Then it is whipped first, then cheese at room temperature is gradually introduced (without stopping whipping)
Now I looked at the proportions of the ingredients of the cream, I have more sugar (I'm guided by the taste and appearance). And I try to use powder.
I will not answer the question "how long". I never had to measure. I cook for myself and in small portions
Skaya
Thank you so much! It is necessary that the cream withstands four hours at room temperature, does not wear down, does not weather, and even tasty so that it is. Here! I'll try on your advice.)
Ilona
Anyutik, hello !!! And how could you make such middle hearts? I want that too! Teach, plz
Anka_DL
Ilona, catch)
Ilona
Well, noooo, Irish! I thought that everything was fair there, but here I have to guess which side to sip or cut: (((Turn 90 about and there is no heart-rectangle only :(
valentine52
Anya. I'm with a report. The result is a bright red color. very gentle. wet. tasty. Thank you very much!!!!Red Velvet Cupcakes
floksovodik
I made these today cupcakes Red Velvet ... From half the norm of products for the cake, 16 pieces turned out
Red Velvet Cupcakes
ALL WITH HOLIDAY !!!
kirpochka
Anka_DL, Anya, thank you so much for the recipe. Baked on February 14, very tasty) Inside there was caramel, decorated with protein-oil cream.
Red Velvet Cupcakes
Anka_DL
Thanks for the reports, girls I'm glad the recipe came in handy
Kokoschka
Anka_DL, Anya, what kind of cheese do you use?
Ksyu-juha
Thank you, I wanted it for so long, but it's done quickly, mixed and ready. I replaced the butter with 110 grams of olive and melted 70 grams of the spread.
Until I realized how much to lay down, half is just right in the capsules. They are very soft, moist and airy. Such a soft muffin dough. For home, I will simply bake with cocoa.
Inside, I put cherries with sugar and starch, drove in a micra, a couple of tablespoons of sour cream and a bar of dark chocolate and a little cherry liqueur. Here somewhere I read something similar and I don’t remember where. Thank you
Red Velvet Cupcakes




And the cut ..
Red Velvet Cupcakes





Red Velvet Cupcakes
Ksyu-juha
Thank you again, I baked them three times and the last time it came out ... the very tenderness ..
I didn't bake them, otherwise everything seemed raw.
This time, I melted 100 grams of spread and 60 grams of olia and the dough came out thinner or something, with a spoon the glass gradually fell away, and not in pieces.
I really like small candied fruits here, raisins for lovers. And with a thinner dough, they were ready in 20 minutes at 160 grams with convection.




Red Velvet Cupcakes

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