Summary

Ingredients

• 2 egg (s), organic free-range eggs size M
• 100 g butter, room temperature
• 200 g wheat flour
• 1 teaspoon vanilla sugar
• 0.5 teaspoon ½ baking powder
• 0.5 teaspoon ½ salt
• 20 g cocoa powder
• 240 g suar
• 200 g buttermilk
• 0.5 teaspoon ½ food coloring, red
• 1 teaspoon vinegar, lighter
• 1 teaspoon baking soda

For the topping:

• 600 g cream cheese, double cream settin
• 1 teaspoon vanilla sugar
• 145 g powdered suar
• 360 ml cream, at least 30% fat content

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Instructions

1. Preheat the pipe to 180 degrees, top and bottom heat.
2. Mix the eggs and butter with the mixer on the highest setting until frothy. The fluffier and lighter the mass, the lighter and fluffier the end product! So stir for 3 to 5 minutes, until everything is nice and light yellow, almost white.
3. Add flour, vanilla sugar, baking powder, salt, cocoa, sugar, buttermilk and food coloring and beat for another 5 to 7 minutes.
4. Mix vinegar and baking soda in a small bowl and quickly add to the red mixture. Mix briefly and pour into the baking molds. The mass rises very high, so fill the molds no more than halfway.
5. (All details refer to molds with a diameter of 6.5 cm at the top and 5.5 cm at the bottom and a height of 3.5 cm. If you use larger or smaller molds, you will get more or more accordingly less piece from my recipe).
6. Bake for about 35 minutes. Every oven bakes differently. So keep an eye on your cupcakes, especially if this is your first time baking this recipe.
7. For this recipe you need a very strong red that is reminiscent of cherry juice - this is how the color should look in its basic state. When it is added to the dough, it should turn a blood red color, something like pureed strawberries or diluted cherry juice.
8. If you don`t want to use artificial food coloring for the Red Velvet Cupcakes, you can also add some beetroot powder (approx. 30g - available in pharmacies and drug stores).
9. Once the cupcakes have cooled down completely, the topping can be started:
10. Mix the cream cheese, vanilla sugar and powdered sugar for about 10 seconds on the lowest setting until creamy. Stir in the cream on the lowest setting, then beat the mixture for about 1 minute on the highest setting, until the cream has set.
11. Fill into a skin-pass sack with a 16 or 18 mm star nozzle, dress with circular movements and decorate.
12. The cupcakes can be decorated differently depending on the occasion (Valentine`s Day, Christmas, birthday ); E.g. with hearts, small candles, stars (made from molded sugar) or candy canes. I decorated my cupcakes with sweetened currants. Sweetened decor on cupcakes always looks inviting!