These cakes are so bright and passionate that they will fit perfectly into the atmosphere romantic evening. Prepare them for your other half without waiting for February 14th. Red Velvet cupcakes successfully combine a delicate porous crumb and butter cream based curd cheese. Tasty, passionate and satisfying! I offer you a step-by-step recipe with my recommendations and comments today!
What you will 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 dye - 1 tsp.
Ingredients for cream:
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 a packet of vanilla sugar.
Next add 1 tsp. red gel dye. Both in the cake of the same name and in the cupcakes I use AmeriColor Super Red gel dye; this is a high quality product that is absolutely safe for health. 
Stir thoroughly until the dough is evenly colored.
The cupcake dough turns out to be a deep red color (like the one in the photo).
Add baking soda (2/3 tsp) to room temperature kefir 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 be. I use a whisk (or mixer on lowest speed) to thoroughly mix.
Add to kefir vegetable oil(120 ml), stir. Can be used corn oil instead of sunflower, it costs a little more, but the smell in the baked goods is not felt at all.
Set the mixer speed to minimum and add the kefir mixture and dry ingredients (in small portions) one by one.
Make sure that the dough is lump-free, homogeneous and smooth.
This is what the rich burgundy dough should look like.
Place paper capsules in a cupcake pan. This way, each cake will have its own individual clothing, which is very convenient.
We fill the capsules with a little more than half of the dough, since it rises very well in the oven.
If you accidentally spill the dough on the pan, be sure to clean up these mistakes with a napkin, otherwise the dough will start to burn in the oven.
Bake cupcakes in an oven preheated to 180 C for 20-25 minutes. We check 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 turn out onto a wire rack to cool completely.
I broke one of the cooled cakes to reveal the structure of the red velvet cake. Porous, soft and airy crumb!
Cream for cupcakes “Red Velvet”
Cream based on cream cheese. I will tell you about the spirit of cream options that go perfectly in taste and texture with Red Velvet sponge cake. You can make a beautiful hat using a pastry bag with a metal or plastic tip.
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 parlance they are called “plungers”.
With this special tool you can quickly and easily remove the center from a cupcake. But now I will show you another way that allows you to do without a plunger. Take a large diameter metal nozzle and immerse 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 powdered sugar, beat with a mixer until fluffy. Then add 100 ml of ice-cold heavy cream (fat content at least 33%) to the thick mass and beat again with a mixer. At first the cream will look liquid, but as you beat (3-5 minutes) you will see it become thicker and thicker. Then we transfer the cream into a pastry bag with a nozzle and put it in the refrigerator. After cooling (it will take 15-20 minutes), you can fill the cupcakes and create beautiful caps 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 the mass is 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, and red velvet sponge cake crumbs.
Bon appetit! If you have any questions, feel free to ask! I am glad to hear your feedback, photos of cupcakes, reviews and additions. Please write what kind of 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 on social networks using the tag #pirogeevo #pirogeevo. Thank you!
Cupcakes are an American small cake (cup cake) for one person, baked in a cup, foil or paper form After baking, the cupcakes are covered with cream, icing or fondant, and sprinkled with colorful sprinkles. Red Baja cupcakes are reminiscent of , but they are beautifully decorated, filling, brighter and only last for one bite.
Today we're making the ever so common red velvet cupcakes, these amazing cakes with colorful sprinkles are super cute, fluffy and topped with cream cheese frosting. They are not that difficult to prepare, but they must be strictly followed. technological process preparations 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 pastry shops, bought in specialized stores, and they have also become in demand at wedding parties.
We will be preparing our red velvet cupcakes with an excellent video recipe from the culinary channel Yuliya Small, I immediately thank Yulia for detailed description prescription
Red velvet cupcakes
According to the recipe for red velvet cupcakes, prepare it as follows:
Red velvet cupcakes 1. Combine sugar and eggs in Home Helper's work bowl and beat on high speed until light and fluffy. At the end, add vanilla sugar or vanilla extract and continue the beating process.
2. Add a teaspoon of gel dye here, I have Americolor Red gel dye.
3. Add soda to kefir at room temperature, stir until it reacts.
4. Pour dry products into a separate cup: sifted flour, cocoa, baking powder and mix until smooth.
5. Pour the vegetable oil into the kefir, reduce the mixer speed and alternately add the prepared kefir and flour mixture, starting with the flour and finishing with it. The dough turned out to be a beautiful rich color with a consistency reminiscent of sour cream.
6. Place small molds on a baking sheet and carefully fill half of the molds with dough. Bake in a preheated oven at 180C for 18-20 minutes.
7. Check the readiness of baking with a toothpick; when pricking, 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!
Cream cheese frosting is ideal for red velvet cupcakes. For the first recipe. Pour powdered sugar into the cold cream cheese and beat with a mixer until smooth. Important! Then pour in ice cream, 33% fat, and beat everything together at high speed until fluffy. When whipped, the cream turns out 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 stores well in the refrigerator.
To decorate products, use an open star nozzle. Place the cream in a piping 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 - according to preference;
- red food coloring (gel) - one teaspoon.
Cream recipe No1
- cream cheese - 300 grams;
- powdered sugar - 100 grams;
Cream recipe No2
Red Velvet cupcakes combine a finely porous, delicate crumb of bright color and creamy snow-white cream. It is no coincidence that the pastry got its name, because the dough really comes out velvety, very soft and airy.
Thanks to their rich red color, which is a symbol of love and passion, cupcakes will be an excellent dessert for February 14th - Valentine's Day. Although you can serve them on any other holiday or do it just like that, without a special reason.
Ingredients: 
- kefir - 125 ml (half a glass);
- vegetable oil (refined) - 100 ml;
- cocoa powder - 1 tbsp. spoon;
- baking soda - ½ teaspoon;
- sugar - 130-150 g;
- egg - 1 pc.;
- red gel food coloring - ½ teaspoon;
- vanillin - a pinch;
- flour - 180 g;
- salt - ½ teaspoon.
For cream:
- cream cheese - 300 g;
- butter - 100 g;
- powdered sugar - 100 g (or to taste);
- vanilla food flavoring - optional.
For decoration:
- red sugar or any confectionery sprinkles.
Cupcakes “Red Velvet” recipe with photos step by step
How to make red velvet cupcakes for February 14th
- First sift the flour, soda, vanillin and cocoa powder. Add salt to the mixture of dry ingredients and mix.
- In another container, grind granulated sugar, the dosage of which we regulate ourselves, with refined oil. We drive in a raw egg and mix the mass.
- Next, mix kefir of any fat content with gel dye. Pour it into a red tint fermented milk product to the sweet butter-egg mass. Mix.
- Combine the mixture of dry ingredients with wet ones. We work intensively with a whisk, kneading the bright mass until smooth and removing flour lumps. If the dough turns out faded, you can add a little more coloring.
- Place corrugated paper liners into mini muffin tins. Fill the serving containers approximately 2/3 full with dough.
- Bake Red Velvet cupcakes in an oven preheated to 180 degrees for about 20-25 minutes. Check the degree of readiness with a wooden skewer/toothpick. Cool the finished cupcakes.
How to decorate red velvet cupcakes
- To design our colorful baked goods Let's prepare the cream. Beat the softened block of butter with a mixer. Add cream cheese, powdered sugar to taste and vanilla flavoring. Beat until smooth.
- Fill a pastry bag with the prepared cream and decorate the tops of the cupcakes. We complement the dessert with red sugar or any confectionery toppings. You can also use fresh berries for decoration.
- Red Velvet Cupcakes for February 14th are ready! Enjoy the combination of velvety red crumb and delicate snow-white cream!
Enjoy your tea!
Recipe for very tender, festive “Red Velvet” cupcakes (12-15 pcs):
220 g flour
180 g sugar
180 ml kefir at room temperature
120 ml vegetable oil
2 eggs
2/3 teaspoon baking soda
2/3 teaspoon baking powder
10 g cocoa
vanilla extract or vanilla sugar
1 teaspoon gel coloring
100 g powdered sugar
100 ml cold heavy cream
or
100 g butter at room temperature
100 g powdered sugar
300 grams cold cream cheese
Red velvet sponge cake https://www.youtube.com/watch?v=BWr6Dw2xuo4
☆Recipe:
220 g flour
180 g sugar
180 ml buttermilk room temperature
120 ml vegetable oil
2 eggs
2/3 teaspoon baking soda
2/3 teaspoon baking powder
10 g cocoa powder
vanilla extract or vanilla sugar
1 tsp of gel dye
☆Cream:
300 g of cold cream cheese
100g caster sugar
100 ml cold heavy cream
or
100 g butter at room temperature
100g caster sugar
300 g of cold cream cheese
Good day! Today we will cook, so loved by many, Red Velvet Cupcakes!
To prepare the dough we will need: 220 g of flour, 180 g of sugar, 180 g of kefir at room temperature, 120 ml of vegetable oil, 2 eggs, 2/3 teaspoon of soda, 2/3 teaspoon of baking powder, 10 g of cocoa, vanilla extract or vanilla sugar, 1 teaspoon red food gel coloring. First, mix the eggs, sugar and beat at high speed until light and fluffy. Add vanilla sugar or 1 teaspoon of vanilla extract, 1 teaspoon of red gel coloring to the beaten eggs. Add soda to kefir at room temperature and stir, the reaction will begin.
In the meantime, mix the dry ingredients: to the already sifted flour, I add cocoa and baking powder and mix everything with a whisk until smooth. Add vegetable oil to the kefir, mix, set the mixer speed to minimum and add, alternating each other, dry and liquid ingredients, starting and ending with flour.
The dough should turn out to be a very beautiful rich color.
We put paper capsules into the cupcake mold and fill them with dough a little more than half because. the dough rises very well. Bake cupcakes in an oven preheated to 180 degrees for 18-20 minutes. We check readiness with a toothpick inserted into the center; it should come out dry and clean. Let the cupcakes cool in the pan for 5 minutes, then turn them out onto a wire rack and cool completely.
Cream cheese-based creams are ideal for these cupcakes. For one of them, we need to mix 300 grams of very cold cream cheese, 100 grams of powdered sugar and beat with a mixer for just a minute until smooth, then add 100 ml of ice cream with a fat content of 33-35% and beat with a mixer at high speed. Gradually you will notice how the cream will thicken and the cream will become denser. This cream turns out to be very gentle.
For the second version of the cream, which is denser, we need to mix 100 grams of very soft butter, 100 grams of powdered sugar and beat at high speed with a mixer until light and fluffy. Then add 300 grams of very cold cream cheese and beat everything until smooth.
To deposit the cream, I use an open star nozzle. You can crumble 1 cupcake and sprinkle on top. The cupcakes turn out very beautiful and festive. Prepare, please yourself and your loved ones;)
Hi all. Today I will share with you the recipe for Red Velvet Cupcakes. I spoiled us with this dessert for Valentine's Day. Bright red color of the cupcake, pale white cream cap. Chocolate aftertaste and my favorite cream cheese cream. It's incredibly 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 there is enough for everyone. And how beautiful they look on the table!
From this amount of dough I got 12 pieces. I warn you, the oil should be at room temperature, it is better to remove it from 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
- red gel dye (I have Americolor super red)
Preparation:
Sift flour, cocoa and soda into a bowl.
Butter should be at room temperature. Beat it with sugar until white and fluffy. Sugar should be taken either finely or completely replaced with powder. This time I had a large one, it almost did not dissolve in the oil when whipping. I wrote about the unsuccessful oil at the end of the post.
Add an egg to it and beat everything again.
Spoon of loose mixture.
A little cream.
We do this one by one until everything is over.
Add dye at the end. 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 would like 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 into the molds, filling them two-thirds full. Place in a preheated oven to bake at 180° for 20-25 minutes. As always, check the readiness of the dough with a wooden stick.
First cool the cupcakes 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 did it with butter. Only I took more butter, since there was 200 grams of cream cheese left after baking and I was afraid that I wouldn’t have enough cream.
Regarding the color of the cream, you see - it turned out yellowish; 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’s impossible to beat until white, and the smell is also kind of unpleasant. Last time I tried Eco-milk oil, and I liked it.
And here is a cutaway cupcake.
Remove from the refrigerator 20-30 minutes before serving. You can decorate fresh berries, pour over, or you can sprinkle grated chocolate or crumbs from the cupcake on top. I decorated with confectionery sprinkles, it’s a holiday)
Well, Maslenitsa is coming soon, and I will spoil you with recipes for pancakes and pancake cakes.
Enjoy your meal.