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Desert Cupcakes Red Velvet

Desert Cupcakes Red Velvet

Cupcakes:

In a bowl, mix the yolks with the sugar until it doubles in volume. Gradually add the oil and mix lightly, then add the whipped milk.

In a bowl, put the baking soda with baking powder, quench them with vinegar. Add the baking soda mixture with baking powder and vanilla.

Gradually add the sifted flour (if you use store flour you may need 1-2 tablespoons), then put the dye and mix.

Beat the egg whites with a pinch of salt. We add them over the red composition, we mix them with a palette, with slow movements.


In the form of silicone muffins, we put the composition on about 3/4. If you do not have silicone molds, use a muffin tray in which you put papers.

Put the muffins in the hot oven, at 170 degrees C, until the muffins are penetrated.

We do the toothpick test after 20-25 minutes and if they are ready, we take them out of the oven or leave them, if necessary. Let them cool.


Cream:

Put cold cream in a bowl and mix until it has a little consistency. Add the cream cheese at room temperature, powdered sugar, vanilla and mix until you get a frothy cream. We put the cream in a pos, we decorate the cold muffins. On top we decorate them with heart candies.

We serve them with pleasure and keep the remaining ones cold.


Almost-from-Scratch Red Velvet Cupcakes

Ingredients

1 (2-layer size) box chocolate cake mix

2 teaspoons pure vanilla extract

1 1-ounce bottle red food coloring

3 cups powdered sugar, sifted

1 teaspoon vanilla extract

1 8 ounce package cream cheese

Directions

  • For the Cupcakes:
  • Preheat the oven to 350 ° F (177 ° C) and line cupcake pans with cupcake liners.
  • In a large bowl, combine eggs, sour cream, vegetable oil, buttermilk and vanilla extract until smooth.
  • Stir in chocolate cake mix and mix in food coloring.
  • Fill cupcake liners about 1/2 of the way full.
  • Bake for 17-20 minutes or until a toothpick comes out clean when stuck in the center.
  • Allow cupcakes to cool completely before frosting.
  • For the Frosting:
  • In a medium sized bowl, beat together cream cheese, powdered sugar and vanilla extract until smooth.

Notes

  • It is important to use the block cream cheese instead of cream cheese from a container so it is not runny.
  • To make 1 cup of buttermilk, add 1 tablespoon of either lemon juice or white vinegar to 1 cup of milk. Stir and allow to sit for 5 minutes before using.

When I crave a red velvet cupcake, I want it almost immediately. Therefore, it has to be rather quick with minimal measuring. I like to use a box of chocolate cake mix and build upon it with my own additional ingredients. For instance, using buttermilk and sour cream adds moisture to the cupcake batter. Buttermilk is not a common household staple, so if you don’t have buttermilk, you can make some yourself. To make 1 cup of buttermilk, add 1 tablespoon of either lemon juice or white vinegar to 1 cup of milk. Stir it up and allow it to sit and rest for 5 minutes. There you have it. Congratulations! You have now made your first cup of buttermilk.

The cream cheese frosting comes together so nicely. It is simply cream cheese, powdered sugar and vanilla extract. It is rather simple, but so creamy and delicious. These cupcakes store in the refrigerator for 72 hours, although I doubt they will last that long!

Red Velvet Cupcakes cooling.

It is also extremely important to allow the cupcakes to cool before frosting or else the frosting will not adhere properly. After frosting and decorating them, I place them in the refrigerator to set. I find that red velvet cupcakes taste the best when they are chilled. If you would like to serve these cupcakes at room temperature, then take them out of the refrigerator an hour or two beforehand so they have time to come to room temperature.

These Red Velvet Cupcakes are perfect for any holiday or birthday and they can be decorated in any way you want. Sometimes, I use festive Christmas sprinkles, or a simple red velvet crumb. I like to take one of the baked cupcakes (this means I will only have 23 left) and crumble it up in a bowl to make a crumb topping for the rest of the cupcakes. It is almost effortless, but it makes the cupcakes look so pretty. I hope you enjoy this recipe and are not only captivated by the bright crimson color, like I was as a child, but the taste as well.


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This really has nothing to do with this post but I was just wondering if you can answer a question for me? I used a gluten-free cake mix a few years ago and haven & # 8217t used one since but will be using some this week to make some of your recipes for a birthday party this weekend. I seem to remember that in order to get the yield of a regular cake mix you had to use 2 gluten-free ones? Is that really the case? I & # 8217m sure the gluten-free baking products have changed quite a bit in the last few years. I need to make my shopping list and was hoping you have an answer !? Also, do you have a favorite / go-to brand for gluten-free mixes? Thanks!


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Mix flour, salt, cocoa and set aside. Mix the butter with the sugar and gradually add the two whole eggs and vanilla powder (about 1/2 teaspoon). We continue to mix at medium speed until smooth. Separately mix the whipped milk with the red dye (I used powder). Reduce the mixer to low speed and alternating the whipped milk with flour, incorporate in the composition with butter in 3-4 stages, starting and ending with flour. Add the baking soda with vinegar. Divide the dough into shapes and put in the preheated oven (180 degrees) for about 30 minutes or until it passes the toothpick test.

During this time, prepare the frosting as follows: mix the cream cheese with the mascarpone until it becomes a fine cream, powdered sugar and vanilla. Separately mix the whipped cream and gradually incorporate it into the cream cheese, adding the 2 tablespoons of condensed milk (optional). Mix at low speed until smooth. We put the cream in a pos with spirit, decorate the muffins and decorate according to preference :)

The source of this recipe is the culinary blog Delicious Flavors
Good appetite!


Red Velvet Cupcakes Recipe

Red velvet cupcake recipe is so easy to make from scratch and each bite is super moist. Top with cream cheese frosting and you have the best dessert to celebrate a birthday, wedding, Christmas and more.


Recipe Summary

  • 2 tablespoons unsweetened cocoa powder
  • 2 ounces red food coloring
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup shortening
  • 1 ½ cups white sugar
  • 2 eggs
  • 2 ½ cups all-purpose flour, sifted
  • 1 ½ teaspoons baking soda
  • 1 teaspoon white vinegar
  • 1 cup milk
  • 5 tablespoons all-purpose flour
  • 1 cup white sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract

Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.

Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.

To beat into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.

To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.


Red Velvet Cupcakes

Ajme koliko sam dugo odbijala napraviti ove Cupcakes & # 8230 ma nikako mi se nije svidjala ideja stavljanja jestive boje u kolace, a sad vidim da sam stvarno bila luda & # 8230 da luda sam bila jer su Cupcakes tako divni. Oni su cokoladni i predivni i stvarno savrseni. Od ove smjese dobit cete 12 komada, pecite ih u dubljim kosaricama, tako da vam se ne dignu preko kosarice, nego da ostane mjesta za kremasti sir koji mora malo upasti u kosaricu. U protivnom ce vam biti previse sira. Ideje za ukrasavanje ima bezbroj, a meni je najdraza ova sa laticama ruza ili sa tresnjama. Nemojte da vas obeshrabri cinjenica da vam treba brasno sa praskom za pecivo jer imate recept kod mene na blogu ili cinjenica da vam treba mlacenica jer i to mozete sami napraviti, napisati cu vam kako brzo mozete sami napraviti zamjenu za mlacenicu. Vrlo je vazno da koristite neku dobru jestivu boju za kolace npr. AmeriColor gel boja je odlicna, pa vam mozda nece ni trebati cijela zlica ili Icing Colors gel boje koje su isto jako dobre. Nazalost boje od Dr. Oetkera nisu bas dobre jer necete dobiti ovako intenzivnu boju.

Sastojci:
  • 75 gr omeksalog maslaca
  • 75 gr sickle
  • 100 gr brasna sa praskom za pecivo
  • 2 zlice prosijanog kakaa Dr. Oetker
  • 1 zlicica vanilla extract
  • 1 jaje
  • 60 ml mlacenice ili 60 ml mlijeka pomijesanog sa 2 zlicice limunovog soka
  • 1 zlica crvene boje AmeriColor, Icing Colors or Wilton
Premaz od krem ​​sira:
Press:

Pecnicu zagrijte na 160 stupnjeva. Kalup za muffine oblozite kosaricama.

Mix the mixture, extract the vanilla and dry it in the oven for about 4 & # 8211 5 minutes.

Dodajte jaje i kratko promiksajte, zatim naizmjenicno dodajte brasno sa praskom za pecivo (kod mene na blogu imate recept kako najbrze napraviti brasno sa praskom za pecivo) i prosijani kakao, te mlacenicu i na kraju crvenu boju. Samo kratko promiksajte, tek toliko da se poveze. Ja obicno kad pocnem dodavati suhe sastojke i mlacenicu mixer smanjim na srednju brzinu.

Mlacenicu mozete napraviti i sami. In 60 ml of water, add two tablespoons of lemon juice and add 10 minutes at room temperature. I to je to & # 8230 zamjena za mlacenicu.

Koristite dublje kosarice koje cete napuniti do pola. Cupcakes ce se malo dignuti, ali mora vam ostati i malo mjesta za krem ​​sir koji mora dijelom biti u kosarici a dijelom viriti van. :))

Pecite Cupcakes 18 & # 8211 22 minutes. Pustite da se ohlade.

Napravite premaz od krem ​​sira.

Kratko izmiksajte krem ​​sir i stvarno je za ovo najbolji Philadelphia sir, sa prosijanim secerom u prahu i omeksalim maslacem. Premazite ohladjene muffine i po zelji stavite kratko u hladnjak da se krema malo stisne.

Ako zelite mozete ukrasiti laticama ruza ili tresnjama & # 8230 ma po zelji.

Latice ruza operite i lagano posusite papirnatim rucnikom. Za ovo ukrasavanje je najbolje imati domace, ne spricane ruze. Svaku laticu premazite bjelanjkom i pospite kristal secerom i ostavite da se posuse.


These delicious mini bites are consisted of two baked layers and whipped cream on top. Cheesecake layer is so creamy and smooth. So if you are not fun of whipped cream, you can skip third layer. Red velvet and cheesecake are delicious even without the topping.

To make the Red velvet you’ll need simple ingredients: flour, sugar, cocoa powder butter, milk, vanilla, egg and red food coloring.

First beat butter and sugar, then mix in add egg, milk and vanilla. Finally mix in dry ingredients mix, and red velvet mixture is ready. Spread some of red velvet mixture in the bottom of cupcake liners and pre-bake for 6 minutes.

Cheesecake mixture is also very simple to make. Just beat softened cream cheese, sour cream, sugar and egg whites and spoon over pre-baked red velvet.

When your Red Velvet Cheesecake Cupcakes are baked and cooled completely top them with whipped cream and garnish with festive heart shape sprinkles and enjoy!


Red Velvet Cupcake Recipe

This is one of my daughter’s favorite homemade cupcakes. In fact, I often delivered them to her school when she was young. She LOVED to surprise her friends with the secret ingredient once they ate their cupcake. I know, I know & # 8230red velvet cupcakes are delicious and beautiful. However, I just couldn't bring myself to make them because so many recipes required a 1/2 cup of red food dye.

My red velvet cupcake recipe greatly reduces the amount of red food dye and only requires 1 tablespoon. Honestly, you can leave it all out if you prefer.

We pulled this recipe out to share at the Price Chopper Market 32 ​​Kids Cooking Club to celebrate Black History Month. These beauties were often served as a Juneteenth and Emancipation Celebration Picnics.

Here is the recipe to whip, bake and try & # 8230


Video: ريد فيلفيت كب كيك. Red Velvet Cupcakes (January 2022).