Original cupcakes from the test of bright red color can surprise all guests at the festive event. Decorated with a delicate creamy cream, to taste they are not inferior even to the most refined dessert. We will talk about how to bake Red Velvet cupcakes, reviews of which contain only positive comments and admiration, in our article. Here we will offer several options for preparing a delicious cream for cupcakes.
The history of the origin of "Red Velvet"
Cupcakes (cupcakes) "Red Velvet" were originally prepared according to the recipe of The Red Velvet cake. In the context, such baking resembles velvet, whence such an interesting name came from. The cake itself was invented and prepared in America in the 30s of the XX century and in the shortest time became very popular in all English-speaking countries. The reason for its preparation was a decrease in consumer demand for confectionery during the times of the largest global crisis. To attract the attention of customers, confectioners came up with the stain of beetroot juice biscuit cakes. Thanks to its concentration, it was possible to obtain different colors of the dough: from pale pink to red-brown.
Further, the recipe was slightly modified. In 1972, American confectioner James Bird came up with a new technology for the preparation of this dessert. In his original recipe, cocoa is added to the cake dough, which, thanks to vinegar, buttermilk or kefir, acquires a bright red hue, while maintaining a chocolate flavor. When baking, the cream based on cream cheese is traditionally used.
Soon there appeared Red Velvet cupcakes, the recipe of which practically did not differ at all from the classic cake. Portioned muffins with cream began to be in high demand and popular among sweet tooth lovers and lovers of original desserts.
Red Velvet Cupcakes: A Classic Recipe
These are surprisingly soft cupcakes with red dough and a delicate cream cheese cream. However, delicious and spectacular pastries can be decorated in a completely different way, but then it will be a slightly different dessert.
Despite the fact that the baking recipe suggests that in order to obtain a bright color, it is enough to achieve the reaction of vinegar and kefir (buttermilk) with cocoa, confectioners still use dye in the preparation. So you get beautiful, with a uniform color of dough inside, cupcakes "Red Velvet".
The cooking recipe consists of several steps:
- The oven is preheated to 180 degrees.
- Dry ingredients are sifted together in a separate bowl: flour (260 g), salt and baking powder (½ teaspoon each), cocoa powder (4 teaspoons), vanillin.
- Butter (125 g) is whipped until fluffy, then 2 eggs and sugar (300 g) are added to it.
- In a separate container, kefir or buttermilk (240 ml) and liquid dye (2 teaspoons) are mixed together. In the case of using the ingredient in dry form, it will need 2 times less.
- The dye is added to the oil mass, after which the sifted dry ingredients are added.
- To extinguish soda with vinegar (1 teaspoon of ingredients) and put into the dough, after which it is immediately torn out in tins (2/3 of the tins are filled) and sent to the oven for 25 minutes.
- About 20 cupcakes are obtained from the indicated amount of products.
- For cream, whipped cream of high fat content (33-38%) in an amount of 300 ml. Then, in a separate bowl, whip cream cheese (450 g) (Almette or Philadelphia). Powder (110 g) and vanillin are added. Gradually, whipped cream to the peaks is introduced into the cheese.
- Using a pastry bag, the cream is applied to the cooled cupcakes.
Vegetable Oil Cupcake Dough Recipes
No less delicious, soft and lush are obtained cupcakes based on vegetable oil, odorless. They are prepared in almost the same way as the “Red Velvet” cupcakes presented in the previous recipe.
The recipe with the description consists in the following sequence of actions:
- In a deep bowl, dry ingredients are combined, such as flour (370 g) and sugar (300 g), cocoa and baking powder (1 tablespoon each), salt (¼ teaspoon) and soda (1 teaspoon).
- After mixing the dry ingredients, eggs (3 pcs.), Vegetable (preferably olive) oil (280 ml), the same amount of kefir or buttermilk (can be replaced with sour cream and cream in equal proportions) are driven into a bowl.
- Lastly, a gel dye (red) is introduced (2 teaspoons).
- Cupcakes are baked for 15 minutes at 180 degrees.
Red Velvet Cupcakes with Cream Cheese Cream
From the curd cheese , a delicious cream with a delicate structure is obtained that perfectly holds its shape. As a basic ingredient, you can take cheese "Almette" or "Philadelphia." In addition, you will need butter, powder and vanilla extract.
The cream is prepared in the following sequence:
- Beat chilled curd cheese (340 g) with a mixer with soft butter (120 g) for 5 minutes.
- Add icing sugar (100 g) and vanilla extract (1 teaspoon).
- Apply cream to cakes, sides and top of the cake. Cool.
To prepare a cream of a different color, 2 tablespoons of strawberry or other fruit or berry puree will need to be added to the creamy-curd mass. The cream is quite dense, holds its shape well, does not drain from the sides of the cake.
Red Velvet: Beetroot Cupcake Recipe
Anyone who can’t decide on the use of dye in the test will love the recipe for cupcakes based on beetroot puree. To do this, raw beets are peeled, rubbed on a fine grater and beat with a blender. Just need ½ cup mashed potatoes.
How to Bake Red Velvet Cupcakes? The recipe begins with kneading the dough. First, vegetable oil (1.5 cups) is whipped with sugar (280 g) and vanilla. Next, add eggs (2 pcs.) And a liquid mass based on buttermilk (1 tbsp.), Vinegar (1 teaspoon) and beetroot puree. Then, flour (270 g), baking powder (1 teaspoon), beetroot powder and cocoa (3 tablespoons each) are gradually added to the liquid mass.
Cupcakes are baked at 175 degrees for about 20 minutes.
Cupcakes with Creamy Glaze
These real mini-cakes with delicious icing are perfect as a dessert at a children's party. It’s hard to find someone who wouldn’t like Red Velvet cupcakes.
The recipe for the preparation of glaze is to add milk to a cream based on cream cheese (approximately 30 ml per 60 g of cottage cheese and 100 g of high fat butter). The result should be a glaze of a less dense texture compared to a cream, but no less tasty. Many people like just such an option for decorating cupcakes.
Two-Tone Butter Cream Cupcakes Recipe
Cupcakes with two-color cream will become an excellent decoration of the holiday. Since the baking dough is red, it is most optimal in this case to prepare a cream that combines the same color and white. To prepare the Red Velvet cupcake directly, the recipe can be taken from any of those presented above, for example, based on vegetable oil and buttermilk.
For a two-tone cream, beat soft butter (125 g) for 2 minutes. Gradually introduce cream cheese (340 g) and as much powdered sugar. Then transfer part of the cream into a separate bowl and add food red color to it. After that, both masses will need to be placed in different cooking bags (files, bags), cooled and a hole in each of them is about 1 cm. Then both files are transferred to a large cooking bag with an asterisk nozzle and decorated with a cupcake cream.
Other cupcake cream options
We bring to your attention two options of cream for cupcakes. The first chocolate-coffee with a rich color and no less vivid taste. To prepare it, first beat the mixer with high-speed soft butter (100 g), into which cocoa (50 g), powder (120 g), a teaspoon of coffee (instant) and melted chocolate (70 g) are gradually added. Before applying the cream, it must be cooled so that it sticks better to the cupcakes.
Even the most delicious Red Velvet cupcake recipe can be made even better by preparing a delicious cream. To prepare it, first whip the cream of fat (100 ml), then cream cheese (500 g) and powder (100 g). It turns out to be lighter than the traditional cream cheese curd with butter, but has the same delicate and at the same time dense structure.
The secrets of making delicious cupcakes
The following recommendations will help you prepare the most delicious Red Velvet cupcakes:
- saturated red color gives the test a water-soluble gel dye. Particular attention should be paid to this, since a fat-soluble dye will never produce such a saturated color;
- for baking based on natural puree, choose sweet beet varieties;
- The secret of a dense cream with a dense structure is to use very cold cream cheese and very soft butter for its preparation.