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Cupcakes giant «Red Velvet»

Cupcakes giant «Red Velvet»

Baking dough recipes with step by step photos

Recipes with photos #baking simple and delicious

We will need these ingredients:

For the dough:
• 125 g butter (softened)
• 325 g of finely crystalline sugar
• 2 eggs
• 25g cocoa powder
• 1 hour. L. vanilla extract
• 38 ml red food dye
• 325 g flour
• 1 hour. L. salt
• 1 hour. L. with slide baking soda
• 300 ml of buttermilk, yogurt or kefir
• 1 tbsp. l. vinegar
• 4 tbsp. l. raspberry jam

For the cream:
• 150 g butter (at room temperature)
• 450 grams of powdered sugar (sifted)

• 1 Silicone molds for cupcakes-giant (the upper part of the grease with butter and sprinkle with flour)
• pastry bag
• filling in the form of a large sprocket, or a two-dimensional head

Cooking method:

How to bake cupcakes giant
1 Preheat the oven to 180 ° C. Whisk the softened butter with the sugar in a light airy cream. Separate the eggs and mash enter without stopping whisking parts of the oil mixture.
2 In a cup, mix cocoa powder, vanilla extract and food coloring. Stir until smooth. Whisking, add the cream.
As you work, scrape the mixture from the vessel wall to the mass of solid colors.

3 Sift the flour into a bowl, salt and soda. Alternately, enter in the oil-red chocolate-cream in small portions of flour mixture and buttermilk and beat until a homogeneous dough is uniformly colored in red. Carefully to mix vinegar.
4 Put the dough in the form of two parts, leaving enough room for lifting products. Bake in preheated oven 40-50 minutes, until center of cake after a puncture needle does not remain clean.


Build-giant cupcakes

5 Give shortcakes cool completely in the forms, and then turn on the grill. Knife then align the top side of the bottom of the product and spread raspberry jam. Cover with the second half of the cake.
6 For the cream, whisk the butter in a magnificent mass, gradually adding the caster sugar. Continue beating evenly, until the latter is completely dissolved in the oil, and the cream will not work uniform and easy.

7 Insert the nozzle-star in pastry bag and fill it with butter cream. Evenly pressing on the bag, squeeze out of it at the edge of the large roses cake, starting with the basics of flower, moving up and laying layers of cream slightly overlapping. Practice first on a sheet of parchment!
8 At the end cut using silicone molds-edible roses petals and decorate cupcakes.



About the dish:
Homeland these wonderful cupcakes with cream — America, where they are called cupcakes. The name was not chosen by chance -these sweetness reminiscent of velvet is not only color, but also its amazing texture.

At 12 servings:
Preparation time: 20 minutes for the test, 1 hour for the main cream
Cooking time: 40-50 minutes
The temperature of the oven: 180 ° C

Whisk and whisk again
The ratio in the dough butter and sugar is very low, therefore, to achieve the desired lightness and fluffiness products, have to work hard and beat the butter and sugar long enough, about 10 minutes. It is better to entrust the time-consuming work on landline powerful mixer, but an ordinary suit and handmade.

How to achieve the perfect shade
It gives a cake Chocolate flavor cocoa powder added to the dough.

A wonderful, rich dark red cupcakes gains thanks to a combination of cocoa powder and red food coloring.

By adding a mixture of all of said dye, do not panic too much saturated hue obtained — as we add flour and buttermilk (or yogurt), it will change to the color of a ripe tomato. The deep red color the product becomes only after baking, and outside it will be more brown than the middle, reddish.

Cupcakes «Red Velvet» in America is traditionally decorated with a cream of the cream cheese. But this cream is not suitable for the decoration of confectionery bag, because the cream cheese is too soft, and beautiful roses out of it does not turn out, so in this case, offer to cook the oil cream.

Get ispekshuyusya upper part of the cupcakes from the mold can be tricky because of the figure drawing capacity. To facilitate this form of better lubricate the inside with butter and sprinkle with flour or sprinkle a small amount of vegetable oil. If the cake is still moved away from the walls of the mold is not perfect, do not worry — all cream hide.



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