Red velvet cupcakes

Name: Red velvet cupcakes
Ingredients: 200 g flour; 100 g sugar; 1 teaspoon unsweetened cocoa; 1 teaspoon baking powder; 3 large eggs; 100 g softened butter; 60 ml milk; 1 teaspoon vanilla extract; 1 teaspoon grated lemon zest; 1 teaspoon red food coloring; 100 g Philadelphia cream cheese; 3 tablespoons powdered sugar; 100 ml heavy cream (30% fat); 1/2 teaspoon lemon juice; 10 raspberries

Dessert - Red velvet cupcakes by Evanghelina A. - Recipia

Large eggs give the batter structure; red velvet cupcakes have a soft crumb, cream cheese frosting and raspberries on top. Yesterday I tried Criss’s recipe, which I’d had written down for a long time; I liked the flavor and the look, so I’m sticking with it. I prefer to let the eggs come to room temperature before mixing them. Prep: 20 minutes. Cook: 35 minutes. Rest: 45 minutes. Total time: 100 minutes. Servings: 10. Approximately 287 kcal and 5 g protein per serving.

Ingredients

For the batter

200 g flour
100 g sugar
1 teaspoon unsweetened cocoa
1 teaspoon baking powder
3 large eggs
100 g softened butter
60 ml milk
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
1 teaspoon red food coloring

For the frosting

100 g Philadelphia cream cheese
3 tablespoons powdered sugar
100 ml heavy cream (30% fat)
1/2 teaspoon lemon juice

For decorating

10 raspberries

Preparation

1. In a bowl, mix the flour, sugar, cocoa and baking powder. Add the eggs, softened butter, milk, vanilla and lemon zest, and beat until smooth. Finally, mix in the red food coloring. 2. Divide the batter among 10 cupcake molds. Bake at 180°C for 30-35 minutes, until a toothpick comes out clean. Let them cool for 45 minutes. 3. Beat the cream cheese with the powdered sugar for 2-3 minutes. Fold in the whipped cream and a few drops of lemon juice. 4. Spread the frosting over the cooled cupcakes and place a raspberry in the middle of each one.

Notes

You can use a small piece of strawberry instead of the raspberry; the batter contains gluten and eggs, and the frosting contains dairy. Keep them in a container in the fridge for up to 3 days and take them out 15 minutes before serving. The cream cheese should be firm, not very soft and spreadable, so the frosting stays on the cupcake. Gel food coloring gives a more intense color than liquid coloring; if you use the liquid kind, add it gradually, without exceeding the teaspoon in the batter. The crumb is similar to a cocoa loaf cake, except each serving has its own frosting. Serve them with black tea, which doesn’t overpower the frosting.