Red Velvet Cupcakes von Food with Style, fertig angerichtet
Cake

Red Velvet Cupcakes

Uživajte u klasičnom šarmu Red Velvet Cupcakesa - ukras svakog stola!

Podijeli
Porcije
6 cupcakea
Pečenje 18 minuta

Sastojci

  • Za šest cupcakesa
  • Za kremu od krem sira

Priprema

  1. 1
    Zagrijte pećnicu na 175°C (350°F) i obložite kalup za muffine sa šest papirnatih košarica.
  2. 2
    U srednjoj zdjeli prosijte zajedno brašno, kakao prah, sodu bikarbonu, prašak za pecivo i sol.
  3. 3
    U većoj zdjeli pjenjačom umutite šećer, jogurt, ekstrakt vanilije, jaje, biljno ulje i crvenu prehrambenu boju (počnite s 1/2 tsp pa dodajte još po potrebi) dok se sve lijepo ne sjedini.
  4. 4
    Postupno dodajte suhe sastojke mokrima i nježno miješajte samo dok se ne sjedine. Nemojte previše miješati.
  5. 5
    Ravnomjerno rasporedite smjesu u šest papirnatih košarica, punite ih do otprilike dvije trećine.
  6. 6
    Pecite cupcakese u zagrijanoj pećnici 18-20 minuta, odnosno dok čačkalica zabodena u sredinu ne izađe suha.
  7. 7
    Ostavite cupcakese da se hlade u kalupu 5 minuta, a zatim ih prebacite na rešetku da se potpuno ohlade.
  8. 8
    Odrežite ispupčene vrhove cupcakesa i izmrvite odrezane komadiće. Tim mrvicama kasnije ukrasite kremu.
  9. 9
    U velikoj zdjeli mikserom umutite krem sir i maslac na srednjoj brzini dok smjesa ne postane glatka i kremasta, otprilike 2 minute.
  10. 10
    Dodajte ekstrakt vanilije i postupno dodajte šećer u prahu, miješajući na najmanjoj brzini dok se ne sjedini, zatim pojačajte brzinu i mutite još 2-3 minute dok krema ne postane lagana i pjenasta.
  11. 11
    Potpuno ohlađene cupcakese ukrasite kremom pomoću slastičarske vrećice. Ovi Red Velvet Cupcakes savršeni su za svaku prigodu i pružaju raskošan i ukusan užitak u svakom zalogaju.

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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