Red velvet cupcakes are a classic among cupcake classics. Cupcakes are a must-make for cake baking lovers. Absolutely delicious and worth learning the recipe for red velvet cupcakes.
Ingredients:
45g softened butter, fine sugar (75g powdered sugar), one egg, 96g low-gluten flour, cocoa powder 8 grams, half a spoon of salt, half a spoon of baking soda, 1 spoon of white vinegar, half a spoon of red coloring, half a spoon of vanilla extract, 85 grams of whole milk, 8 grams of lemon juice, 100 grams of cream cheese, 40 grams of softened butter, 35 grams of powdered sugar gram.
How to make delicious red velvet cup cake:
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To make buttermilk: Prepare lemon juice and milk respectively. Put the lemon juice in a larger cup, quickly pour the milk into the cup, and let it sit for 5 minutes. The prepared buttermilk is slightly thick and it is a success. Remember: do not mix lemon juice into milk!
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Mixed powder: Weigh the cake powder and cocoa powder together and sift. Add salt and baking soda and mix the powder evenly. stand-by.
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Add the softened butter to the powdered sugar and beat until slightly fluffy. Beat until feathery. If this is difficult to grasp, just do it for 2 to 3 minutes. Remember not to use coarse-grained sugar! It won't melt even if you cry!
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Add whole eggs at room temperature in 3 to 4 batches, mixing well each time before adding the next batch. The whipped butter will be fluffy and larger than its original size.
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The eggs are mixed.
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Add vanilla extract, white vinegar and red velvet, and continue to beat evenly.
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Red velvet toner looks like this. It is mainly used for color mixing, but you can also use other pigments and color powders. By the way, preheat the oven to 180℃
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This is what it looks like when whipped.
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Add buttermilk into the beaten mixture and mix well. At this time, the water and oil in the mixture appear to separate, which is generally not a problem. If the separation is serious, add about 1/3 of the powder and mix evenly with a manual egg beater.
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Add the remaining flour, and use a spatula to mix the flour and butter paste evenly by stirring and cutting.
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Put the cake batter into a piping bag and squeeze it into a paper cup. (You can also use a spoon to put the batter into paper cups)
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Pour the cake batter into the paper cup until it is about 70-80% full.
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That’s about it, about 7-8 points. It can also be a little less.
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Preheat the oven to 180°C and bake for about 20 minutes. If a toothpick is inserted and no cake batter comes out, its done. (The picture shows the amount I made for the first time. This recipe can only make six)
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Baked concubines. Isn’t the complexion beautiful?
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To make topping: 100 grams of cream cheese, 40 grams of softened butter, 35 grams of powdered sugar, beat evenly until the volume expands, put it into a piping bag, and decorate. Available with 5-tooth and 8-tooth decorating tips. Finally, sprinkle with cake crumbs for decoration.
Extended reading:
1. How to make blueberry yogurt cupcakes without cracking, sinking or being mushy
2. Simple Banana Cupcake Recipe Illustration Cupcake Baking Time 20-35 minutes
3. Ingredients for making soft yogurt cheese cupcakes
4. How to make durian chiffon cup cake. How to make durian chiffon cake
5. Illustrated steps for making cupcakes that won’t crack or sink in.
