Red velvet cupcakes

Name: Red velvet cupcakes - Smaranda J.
Ingredients: I used: 4 eggs; 10 tablespoons of milk; 200g of sugar; 3 packets of vanilla sugar; 400g of white flour; 2 packets of baking powder; 4g of red powder coloring; vanilla essence; lavender; 200ml of oil. For the cream: 250g of ricotta cheese; 200ml of liquid cream.

Dessert - Red velvet cupcakes by Smaranda J. - Recipia

I made these red velvet cupcakes for Christmas, when everyone is looking for something more festive on the table. The red color fits perfectly with the season, and even though it's not the classic holiday dessert, it looks great among cookies and sweet bread. I love that they aren't very complicated, but they add a pop of color to any table. The lavender part is optional, but I always include it – the aroma is subtle and interesting. Quick Info Total time: about 1 hour and 10 minutes Preparation time: 35-40 minutes Baking time: 30 minutes Servings: about 18-20 cupcakes Difficulty: medium Recipe type: holiday cupcakes, Christmas dessert Ingredients For the cupcakes: 4 eggs 200 g sugar 3 packets of vanilla sugar 10 tablespoons milk 400 g all-purpose flour 2 packets baking powder 4 g red powder food coloring vanilla extract dried lavender (flowers, crushed) 200 ml oil For the frosting: 250 g ricotta cheese 200 ml heavy cream Decoration: pieces of the cupcake centers green frosting (I used Dr. Oetker) Instructions 1. Separate the eggs. Whip the egg whites until stiff peaks form with a pinch of salt. There shouldn't be any liquid left at the bottom of the bowl. 2. In another bowl, mix the egg yolks with the sugar and vanilla sugar. Beat well until the mixture lightens in color and the volume visibly increases. 3. Gently fold the egg whites into the yolk mixture using a spatula or whisk, making slow movements to avoid deflating the air. 4. Gradually add the milk, vanilla extract (to taste), crushed lavender, red food coloring, and oil. Mix after each addition. 5. Gradually incorporate the flour mixed with the baking powder. Add 2-3 tablespoons at a time and mix slowly to avoid lumps. 6. Pour the resulting batter into cupcake liners, filling them about 3/4 full. I use special cupcake liners, but you can also grease the muffin tin directly. 7. Place them in a preheated oven at 180°C and bake for about 30 minutes. Check with a toothpick – if it comes out clean, they are done. 8. Allow the cupcakes to cool completely before removing the centers. I use a special tool, but a small knife works too. 9. For the frosting, whip the heavy cream until it holds firm peaks, then gently fold in the ricotta. Use a spatula, not a mixer, to keep the frosting from becoming too liquid. 10. Pipe the frosting into the cupcakes. Add a few pieces of the cupcake centers on top and, if desired, drizzle with green frosting. Why I make this recipe often I find it practical when I need something quick and festive. The texture is fluffy, the frosting is light, and the flavors can be easily adjusted. Plus, they keep well for a day or two if not filled immediately. They are perfect for holiday gatherings when you don't have time for elaborate desserts. Tips and Variations Tips Don't let the cupcakes cool only on the tray; move them to a rack to prevent them from getting soggy on the bottom. For intense color, use powder food coloring, not liquid. Use lavender sparingly; otherwise, the flavor can be too strong for some. Substitutions Ricotta can be replaced with mascarpone, but the frosting will be slightly denser. Vanilla sugar can be substituted with vanilla extract. If you don't have lavender or don't like it, you can easily omit it. Variations For decoration, you can use other frostings or sugar decorations, especially for different occasions. Instead of cupcakes, the same batter can be used for a small cake. Serving Ideas They can be served on platters alongside other small Christmas treats. They are also great with coffee, not just as a main dessert at the table. Frequently Asked Questions 1. Do I need a mixer, or can it be done by hand? Egg whites and cream whip better with a mixer, but the other steps can be done by hand. 2. Can I use liquid food coloring? For an intense color, powder food coloring is preferred. Liquid is weaker and may alter the batter's texture. 3. Can they be made without lavender? Yes, lavender is not mandatory. If you don't have it or don't like it, feel free to skip it. 4. How far in advance can they be made? The batter and baked cupcakes can be made a day ahead. It's best to add the frosting on the day of serving. 5. Can I use a different type of cheese for the frosting? Mascarpone works, but the texture will be slightly denser. Cottage cheese will make the frosting too grainy. Nutritional Values Estimate for one cupcake with frosting (depending on size and ingredients): Calories: approximately 210-240 kcal Protein: 4-5 g Carbohydrates: 28-32 g Fat: 9-11 g These values are approximate and can vary depending on the size of the cupcakes and how much frosting is used. Storage and Reheating Plain cupcakes (without frosting) can be kept covered at room temperature for up to 2 days. If filled with frosting, keep them in the fridge and consume within 24 hours. Freezing is not recommended, as the texture changes after thawing. They are served cold or at room temperature and should not be reheated.

Red velvet cupcakes

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