Caps of "Red velvet": recipe, cooking features and reviews

Original cupcakes from the test of bright red color are able to surprise all guests at the festive event. Decorated with a delicate creamy cream, to taste they are not inferior even to the most refined dessert. About how to bake kapekyki "Red Velvet", reviews about which contain only positive comments and admiration, we will tell in our article. Here we will offer several options for preparing a tasty cream for cupcakes.

History of the origin of "Red velvet"

Cupcakes (cakes) "Red velvet" were originally prepared according to the recipe for the cake The Red Velvet. In a cut, this batch resembles velvet, from where the interesting name came. The cake itself was invented and prepared in America in the 30s of the XX century and in very short time became very popular in all English-speaking countries. The reason for its preparation was a decrease in consumer demand for confectionery products during the greatest global crisis. To attract the attention of buyers, the confectioners came up with the coloring of sponge cakes with beet juice. Due to its concentration it was possible to obtain different colors of the dough: from gently pink to reddish-brown.

Then the recipe was slightly changed. In 1972, the American confectioner James Bird came up with a new technology for making this dessert. In his original recipe, cocoa is added to the cake dough, which, thanks to vinegar, buttermilk or kefir, acquires a bright red color, while retaining the chocolate flavor. When interlining the same baking traditionally used cream based on cream cheese.

Soon, the "Red velvet" capkake appeared, the recipe of which was almost the same as the classic cake. Portion muffins with cream began to be in high demand and popular with sweeties and lovers of original desserts.

Red Velvet Caps: classic recipe

It is surprisingly soft cupcakes with a red test and a gentle cream cheese cream. However, delicious and effective pastries can be decorated in a completely different way, but then it will be a slightly different dessert.

Despite the fact that the baking formula assumes that to obtain a bright color it is enough to achieve the reaction of vinegar and kefir (buttermilk) with cocoa, the confectioners still use the dye during the preparation. So it turns out beautiful, with a uniform color of dough inside, capkeys "Red velvet".

The recipe consists of several steps:

1. The oven is preheated to 180 degrees.
2. Dry ingredients are sifted together in a separate bowl: dry flour (260 g), salt and baking powder (½ tsp), cocoa powder (4 tsp), vanillin.
3. Butter (125 g) is beaten to a lush state, then 2 eggs and sugar (300 g) are added to it.
4. In a separate container, kefir or buttermilk (240 ml) and liquid dye (2 tsp) are mixed together. In the case of using the ingredient in a dry form, it will need 2 times less.
5. The dye is added to the oil mass, after which the sifted dry ingredients are added.
6. Extinguish soda with vinegar (1 teaspoon of ingredients) and put into the dough, after which it immediately sticks to the molds (it is filled with 2/3 of the mold) and sent to the oven for 25 minutes.
7. Of this amount of products, about 20 capcakes are obtained.
8. For cream, whipped cream of high fat content (33-38%) in the amount of 300 ml. Then, in a separate bowl, cream cheese cream (450 g) (Almette or Philadelphia) is beaten. Powder (110 g) and vanillin are added. Gradually, whipped cream is injected into the cheese.
9. With the use of a confectionery bag, the cream is applied to the cooled capkake.

Recipes of dough for kapekeys on vegetable oil

No less tasty, soft and lush muffins are obtained on the basis of vegetable oil without a smell. They are prepared in much the same way as the "Red velvet" capkeys presented in the previous recipe.

The recipe with the description is the following sequence of actions:

1. In a deep bowl, dry ingredients are combined, such as flour (370 g) and sugar (300 g), cocoa and baking powder (1 tablespoon), salt (¼ tsp) and soda (1 tsp).
2. After mixing the dry ingredients in the bowl, eggs (3 pcs.), Vegetable (preferably olive) oil (280 ml), as much kefir or buttermilk (can be replaced with sour cream and cream in equal proportions).
3. Lastly, the gel color (red) (2 tsp) is introduced.
4. Baskets are baked for 15 minutes at 180 degrees.

"Red velvet" capsules with cream of cream cheese

From the cheese curd, you get a delicious cream with a delicate texture that perfectly holds the shape. As a basic ingredient you can take the cheese "Almette" or "Philadelphia". In addition, you will need butter, powder and vanilla extract.

Preparing the cream in this sequence:

1. Chilled curd cheese (340 g), whisk together with a soft butter (120 g) for 5 minutes.
2. Add the powdered sugar (100 g) and vanilla extract (1 tsp).
3. Apply cream to the cakes, sides and top of the cake. To cool.

To prepare a cream of a different color in creamy-curd mass, you need to add 2 tablespoons of strawberry or other fruit or berry puree. The cream turns out dense enough, well keeps the form, does not flow down from sides of a cake.

"Red velvet": a recipe for beets with beets

Anyone who can not decide on the use of dye in the test, like the recipe of the capkake based on beet pulp. To do this, the raw beets are peeled, rubbed on a fine grater and whipped with a blender. In total you will need ½ cup of mashed potatoes.

How to bake red velvet capkaki? The recipe begins with mixing the dough. First, the vegetable oil (1.5 cups) is beaten with sugar (280 g) and vanillin. Then add eggs (2 pcs.) And a liquid mass based on buttermilk (1 tbsp.), Vinegar (1 tsp) and beet pulp. Then flour (270 g), baking powder (1 teaspoon), dry beet powder and cocoa (3 tablespoons) are gradually added to the liquid mass.

Bake the capcake at 175 degrees for about 20 minutes.

Caps with creamy glaze

These real mini-cakes with delicious icing are ideal as a dessert at a children's party. It is difficult to find a person who does not like the "red velvet" capkake.

The recipe for making glazes is to add milk (about 30 ml to 60 g of curd cheese and 100 g of high-fat oil) to the cream cheese cream. As a result, glaze of less dense texture should be obtained in comparison with cream, but not less tasty. Many people like this option of decorating capkakes.

Cupcake recipe with two-colored cream cream

An excellent decoration of the holiday will be a capkake with a two-color cream. Since the baking dough has a red color, it is most optimal in this case to prepare a cream combining the same color and white. To prepare directly a capcake "Red velvet", the recipe can take any of those that were presented above, for example, based on vegetable oil and buttermilk.

For a two-color cream, beat up the soft oil (125 g) for 2 minutes. Gradually enter the cream cheese (340 g) and the same amount of powdered sugar. Then part of the cream is placed in a separate bowl and add a red colorant to it. After that, both masses will need to be placed in different culinary bags (files, bags), cool and make a hole about 1 cm in each of them. Then transfer both files to a large culinary bag with a "star" nozzle and decorate with a cream capkake.

Other varieties of cream for capkeys

We bring to your attention two variants of a cream for cupcakes. The first chocolate-coffee with a rich color and no less vivid taste. To make it, first mix a soft butter at a high speed (100 g) with cocoa (50 g), powder (120 g), a teaspoon of coffee (soluble) and melted chocolate (70 g). Before applying the cream, it needs to be cooled, so that it is better kept on the capsules.

Even the most delicious recipe for "Red velvet" can be made even better by preparing a delicious cream. For its preparation, first beat fat cream (100 ml), then cream cheese (500 g) and powder (100 g). It turns out to be more light than the traditional cream of curd cheese with butter, but it has the same soft and simultaneously dense structure.

Secrets of making tasty capkeys

The following recommendations will allow you to prepare the most delicious kakkeyki "Red velvet":

• A saturated red color is given to the dough by a water-soluble gel color. This should be paid special attention, since the fat-soluble dye will never give such a rich color;
• For baking on the basis of natural puree choose sweet varieties of beet;
• The secret of a delicate cream with a dense structure is the use for its preparation of very cold cream cheese and very soft oil.