Red Velvet Cupcakes
Red Velvet cupcakes are the perfect alternative for when you can't or don’t want to slice a whole cake. For example, you can take them to your colleagues at the office. A simple recipe for red velvet cupcakes with sour cherry filling and cream cheese on top!
For 12 Cupcakes:
85 g Butter
140 g Sugar
Mix the soft butter with the sugar until it is slightly aerated.
70 g Egg (One and a half eggs)
Add the room temperature egg over the butter and mix again.
170 g Buttermilk
10 g Red Food Coloring
1 bc Vanilla Essence
Mix the wet ingredients in a bowl, at room temperature.
175 g Flour
10 g Cocoa
Mix the dry ingredients in a separate bowl.
Add the dry ingredients in 3 stages and the wet ingredients in 2 stages, alternating between them and starting with the dry ones, on top of the egg and butter mix.
3 g Baking Soda
3 g Lemon Juice
"Activate" the baking soda with lemon juice and add it on top. Mix at low speed until integrated.
Divide the batter into 12 cupcake papers - 55 g in each, and bake the cupcakes at 175C no fan or 160C with fan, for about 20 minutes.
For the sour cherry insert:
300 g Sour Cherries
150 g Sugar
6 g Cornstarch
Put the ingredients in a pot and boil them until they reduce very very much.
For the cream cheese frosting:
150 g Butter
100 g Powdered Sugar
1 bc Vanilla Esscence
Mix the soft butter with the sugar until it aerates very well
375 g Cream Cheese
Add the cold cream cheese and mix only until complete integration. After the cream is ready, you can transfer it to a narrower and taller bowl and process it with a vertical blender to make it creamier.
After the cupcakes have baked and cooled, remove a little from the middle of each one and fill with the sour cherry insert. Form a swirl on each muffin (using cream cheese) and decorate with a sour cherry or cherry. Sprinkle the batter removed from each muffin that you have baked a little and crumble well, on top.
