RED VELVET CUPCAKE
Ingredients for Cupcakes - 12pcs
120g Soft butter cut into cubes
3 Tablespoons of sunflower or peanut oil
50g Bitter cocoa powder
150g 00 flour
1 teaspoon baking powder
1/2 Teaspoon of baking soda
¼ Teaspoon of salt
150g Sugar
2 Eggs
1 egg yolk
1 tsp apple cider vinegar
120g Sour cream
125ml Buttermilk (or 125ml milk and 15ml lemon juice)
60g Corn starch
1 tablespoon red food coloring
1 teaspoon vanilla extract (not essential)
Cream Cheese Frosting Ingredients
225g Soft butter cut into cubes
125g Cream cheese (spreadable cheese)
240-390g icing sugar
Preparation:
Preheat oven to 175 degrees.
In the bowl of the stand mixer, combine the soft butter, the sugar and start whipping the ingredients with the electric whisk or with the stand mixer, when they are well combined. Add to the mixture one egg at a time and work until you get a soft and frothy mixture.
Meanwhile, sift the flour, starch, cocoa and yeast.
Add vinegar, oil and food coloring, mix again until absorbed.
Once they are homogeneous add the flours and mix. Separately prepare the buttermilk, combining it with the baking soda, mix well, then pour it into the dough, with the planetary mixer in action.
When everything is well incorporated, the dough is ready. Then fill the 4.5cm diameter paper cups, 2/3 full. Bake for 20/25 minutes at 175 degrees.
Preparing the butter cream:
Work the soft butter in a planetary mixer with the leaf, then add the cheese, if you want to flavor add vanilla or lemon essence.
Once the mixtures are well combined, add one cup at a time of well-sifted icing sugar.
Let the cupcakes cool completely before decorating. Pour the buttercream into a piping bag and garnish the tops of the cupcakes with plenty of cream.
Then decorate with small colored sugar sprinkles on the top.
In the bowl of the stand mixer, combine the soft butter, the sugar and start whipping the ingredients with the electric whisk or with the stand mixer, when they are well combined. Add to the mixture one egg at a time and work until you get a soft and frothy mixture.
Meanwhile, sift the flour, starch, cocoa and yeast.
Add vinegar, oil and food coloring, mix again until absorbed.
Once they are homogeneous add the flours and mix. Separately prepare the buttermilk, combining it with the baking soda, mix well, then pour it into the dough, with the planetary mixer in action.
When everything is well incorporated, the dough is ready. Then fill the 4.5cm diameter paper cups, 2/3 full. Bake for 20/25 minutes at 175 degrees.
Preparing the butter cream:
Work the soft butter in a planetary mixer with the leaf, then add the cheese, if you want to flavor add vanilla or lemon essence.
Once the mixtures are well combined, add one cup at a time of well-sifted icing sugar.
Let the cupcakes cool completely before decorating. Pour the buttercream into a piping bag and garnish the tops of the cupcakes with plenty of cream.
Then decorate with small colored sugar sprinkles on the top.
Notes:
This recipe is by Barbara Panetti, a talented chef with a strong passion for pastry making. With this amount of ingredients you can make 12 cupcakes or 6 cupcakes and a 10cm diameter cake. The cake can be filled on two levels in the center and on the top. The cream for decoration can be stored in the refrigerator for three days or refrigerated inside a vacuum bag. Have fun decorating with sugar sprinkles, dried fruit, dried flowers, in short, whatever you like!
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