Red velvet cupcake
Red velvet cupcake
Red velvet cupcake step 1
Red velvet cupcake step 1
Prepare the dough
Before getting down to the dough, preheat the oven to 170º. Prepare the paper cupcake liners on the muffin pan. Put the milk in a glass and add the lemon juice; let it rest for 5 to 10 minutes. After that time, its appearance should be similar to that of cut milk or a very liquid yogurt.
Meanwhile, beat the sugar with the smooth oil until both are well combined. It is important that you use mild oil and not extra virgin oil, as the latter would completely change the flavor. While beating, add the egg and vanilla. In another bowl, sift the flour and cocoa and add half to the mixture.
Red velvet cupcake step 2
Red velvet cupcake step 2
Add color
Add the milk, flour and the remaining cocoa. On the other hand, in a bowl mix the vinegar and bicarbonate. You will see that it starts to bubble, do not panic because it is normal. When that happens, pour it into the previous mix. Mix it well until it is a homogeneous mass. Then add the food coloring. The secret to making the cupcakes a nice red color is that the amounts of cocoa and coloring are correct. If you overdo it, you run the risk of the cupcakes turning garnet instead of red.
Red velvet cupcake step 3
Red velvet cupcake step 3
Fill the molds
Spread the mixture on the cupcake wrappers. A trick to put the same amount in each of them is to use a spoon that is used to make ice cream scoops. By putting the same amount, you get all the cupcakes to rise equally, something that you will appreciate when decorating them. Regardless of the amount you put, it is important that you do not fill the molds more than 2/3. Think that when you bake them the dough will rise and if you put too much the dough will end up coming out of the mold. Put the cupcakes in the oven and bake them for 20 minutes. After that time, take them out and let them cool for 5 minutes in the mold and then on a rack. To see if they are done, prick a toothpick and see if it comes out clean.
Red velvet cupcake step 4
Red velvet cupcake step 4
Make the cream
Sift the icing sugar. That way you remove any small lumps it may have. Beat the sugar with the butter. The latter should be at room temperature, so remember to take it out of the fridge a little earlier. Then add the cold cheese and beat, first at low speed and then increase it, until you get a homogeneous and creamy mixture. It is recommended that for this step you use an automatic mixer or a food processor. So in addition to the fact that the process is faster, the cream is always smoother and that shows in the final result.
Red velvet cupcake step 5
Red velvet cupcake step 5
Hearts
To make the hearts you have to dye the fondant with red food coloring. Then you have to spread it with a roller. So that the fondant does not stick to the counter or the table on which you are spreading it, you have to sprinkle it with a little cornstarch first. Put a texture with heart shapes (or whatever you want) on top and roll until they are well marked. Finally you just have to cut out the hearts. Instead of the texture or the stancil you can also spread the fondant first with a smooth roller and then pass one that has a motif engraved on it.
Red velvet cupcake step 6
Red velvet cupcake step 6
The final touch
Decorate the cupcakes with the cream cheese, using a pastry bag with a star nozzle. When you put the cream in the sleeve, make sure that there are no air bubbles, otherwise the decoration will not be perfect. Once covered with the cream, immediately place a fondant heart on each of the cupcakes. Instead of placing them in the middle, they are very cute located on the side.
Ingredients for the cupcakes:
- 60 ml mild olive oil
- 150 gr of sugar
- 1 egg
- 1 tbsp. large unsweetened cocoa
- ½ teaspoon red paste food coloring
- 1 teaspoon vanilla extract
- 120 ml milk
- 1 teaspoon lemon juice
- 150 gr of flour
- ½ teaspoon of baking soda
- 1 teaspoon white vinegar
For the cream:
- 50 g unsalted butter
- 300 g icing sugar
- 125 g cheese spread
For decoration:
- White fondant
- Roller
- Texture for fondant
- Heart cutter
" Red velvet " means red velvet and it is precisely that, its intense color that makes these cupcakes so attractive. They inevitably enter your eyes, but also when you take the first bite … they are so delicious that you will not be able to stop until you eat the last crumb. Because of their color they are perfect to celebrate Christmas or Valentine's Day , but you can make them on any other special occasion or just because. You will never get tired of them.
To gain time
- One option is to make the cupcakes in advance and freeze them. When you take them out of the oven, let them cool completely and then put them in the freezer. Store them in an airtight container or in individual bags so they won't absorb odors or flavors. The day you want to eat them, you just have to defrost and decorate them. If you freeze them already with the cream on top, you run the risk that it will spoil when it thaws.
- You can also make the fondant decorations several days in advance and store them in an airtight container until the day they are to be used.
Easier
The decoration with hearts is optional. The texture of the fondant allows you to give it many other shapes, although if what you prefer is something simpler you can put lacasitos type sweets, colored sugar or even some strawberry slices.
How to keep them
Once decorated, you should keep them in the fridge. The cream will last in good condition for about 3 days. Take them out for a while before eating so that the cream softens and gains flavor.
Did you know?
Although the origin of the Red Velvet cake is not known with certainty, it is often argued that the original recipe comes from a cake served in the restaurant of the Waldorf-Astoria hotel in New York. The 1996 movie Steel Magnolias gave it a new lease of life, making it one of the most popular cakes and flavors in the US and around the world.
