cupcakesis a small delicate cakes in paper basket that instantly melts in your mouth. On the palate, reminiscent of cupcakes, but very sweet and gentle, and loose in texture and juicy.
Red does cupcakes very original dessert, cocoa and chocolate aftertaste gives them (unless, of course, to use alkalized cocoa).
Hence, such a name-delicious "Red Velvet".
Resist such a bright dessert is simply not possible, and you always want to eat another small kapkeykchik.
COOKING
To cupcakes turned out tender and tasty, it is necessary to prepare two cups.
One will be the liquid ingredients and the other dry. Linking all at once is impossible, otherwise the dough quickly gets wet and spoiled.
In a cup of dry ingredients to be connected:
sugar 150 g.
flour, 200 gr.
baking powder 5 grams.
cocoa-10 c.
The cup of liquid ingredients necessary to connect and beat with a mixer:
- cream-150 c. (Can be replaced with yogurt)
- butter-90 c. (Can be substituted for vegetable oil)
- Eggs 2 pcs.
- Red krasitel- AmeriColor (add as much to the color red has become saturated, and do not be stingy). Very good beat with a mixer, so that the color is fully manifested.
The dry ingredients are added to the liquid all at once and stir gently scapula (top to bottom). This will depend on the quality and taste of dessert gentle.
Beat dough mixer until uniform.
Take paper baskets and fill so that the dough has taken 2/3 of the volume.
Better dough is deposited using a pastry bag, but I was not like this, and I did it with a spoon, which is not quite permissible (spoon not get put the dough evenly and neatly).
Baskets better bake in silicone form. Usually the form of seat 6 cupcakes, and test lasts about 10, so immediately fill two forms and put in the pan (all necessarily fit).
Bake cupcakes in a preheated oven at 175 degrees for about 10 minutes (important not to overdry).
After 10 minutes, always check by clicking on them with your finger. If they start to spring, it means ready!
To cupcakes are soft and tender, to shift them even slightly warm, but not hot, the food container.
Tightly fill, cover and store for a few hours in the refrigerator. So they give up moisture, all uniformly impregnated and hard crust will be.
At the request of finished cupcakes can be decorated on top of a soft cream and otsadit using a pastry bag.
Store cupcakes with cream can be in the refrigerator for more than 2 days, no cream no more than 3 days.
Also, cupcakes can be frozen (but without cream), and immediately frozen on otsadit cream, and then put into the refrigerator for thawing.
Bon Appetit!
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Read how to make cream:
- When I feel sorry for money for expensive heavy cream, I take the butter, milk, and doing so (and get a cream that keeps excellent shape)
- Simply Yum, which will turn a delicious cream, 1 liter of warm up if most of heavy cream and add the juice of 1 lemon
- A friend shared how easy to cook a thick cream of sour cream for a delicious and sweet cake
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