Red Velvet Cupcakes von Food with Style, fertig angerichtet
Cake

Red Velvet Cupcakes

Nyd den klassiske charme ved Red Velvet Cupcakes - et blikfang på ethvert bord!

Del
Portioner
6 cupcakes
Bagetid 18 minutter

Ingredienser

  • Til seks cupcakes
  • Til cream cheese frostingen

Fremgangsmåde

  1. 1
    Forvarm ovnen til 175°C (350°F) og fyld seks papirforme i en muffinform.
  2. 2
    Sigt mel, kakaopulver, natron, bagepulver og salt sammen i en mellemstor skål.
  3. 3
    Pisk sukker, yoghurt, vaniljeekstrakt, æg, olie og rød frugtfarve (start med 1/2 tsk og tilsæt mere efter behov) godt sammen i en anden stor skål.
  4. 4
    Tilsæt gradvist de tørre ingredienser til de våde, og rør forsigtigt, indtil dejen lige akkurat er samlet. Rør ikke for meget.
  5. 5
    Fordel dejen jævnt i de seks papirforme, så de er cirka to tredjedele fulde.
  6. 6
    Bag dine cupcakes i den forvarmede ovn i 18-20 minutter, eller indtil en tandstik stukket i midten af en cupcake kommer ren ud.
  7. 7
    Lad dine cupcakes køle af i formen i 5 minutter, og flyt dem derefter over på en bagerist, til de er helt kolde.
  8. 8
    Skær eventuelle toppe af dine cupcakes, og smuldr de afskårne stykker. Brug krummerne til at pynte frostingen med senere.
  9. 9
    Pisk flødeost og smør ved middel hastighed i en stor skål, indtil massen er glat og cremet, cirka 2 minutter.
  10. 10
    Tilsæt vaniljeekstrakten og gradvist flormelisen, og rør ved lav hastighed, indtil det er samlet. Skru derefter op for hastigheden, og pisk videre i 2-3 minutter, indtil frostingen er let og luftig.
  11. 11
    Sprøjt frostingen på dine helt afkølede cupcakes med en sprøjtepose. Disse Red Velvet Cupcakes er perfekte til enhver lejlighed og giver en luksuriøs og lækker nydelse i hver eneste mundfuld.

Video

Red Velvet Cupcakes Questions

Yes - sour cream or buttermilk works in the same 60 ml amount, since the yogurt is here for moisture and acidity rather than flavor. The acid reacts with the 1/4 tsp baking soda, so pick a tangy option instead of a sweetened or flavored one. Sour cream gives a slightly denser crumb, buttermilk a lighter one.

The 1/2 tsp of food coloring is a starting point, not a fixed amount, and liquid coloring is usually too weak to hold up against 10 g of cocoa. Use gel coloring as the recipe suggests and add more, a little at a time, while whisking the wet ingredients - judge the color of the batter before the flour goes in. Also check that you measured the cocoa level rather than heaped, since extra cocoa darkens the batter.

Beating the cream cheese and butter longer than the 2 minutes called for, or beating at high speed, warms the mixture and breaks it down. Keep to medium speed, and make sure the 120 g of powdered sugar is sifted so you are not forced to beat out lumps. If it does loosen, chill the bowl for 15 to 20 minutes and beat briefly to bring it back together.

Yes - bake them, cool them completely on the wire rack, and store them unfrosted in an airtight container at room temperature overnight. Frost them on the day you serve so the cream cheese frosting stays firm and the surface stays clean. Keep the crumbs you trimmed from the tops in a separate small container so they stay dry for decorating.

Because the frosting is cream cheese based, keep frosted cupcakes covered in the fridge rather than on the counter. Take them out 20 to 30 minutes before serving - cold frosting is stiff and the crumb tastes dry straight from the fridge. Add the crumb decoration shortly before serving so it does not soften against the frosting.

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