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Cupcakes red velvet with cherries

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2707
Kitchen American
Calorie content 218.7 kcal
Portions 10 port.
Cooking time 60 minutes
Proteins * 8.8 g
Fats * 8.9 gr.
Carbohydrates* 41.9 gr.
* per 100 gr. product
Cupcakes red velvet with cherries
Content

Red velvet cupcakes are a beautiful and delicious dessert served in many cafes and restaurants. Its distinctive feature is the deep red color of a delicate porous biscuit, which is ideally combined with butter cream based on cream cheese. Today we decided to make such a dessert at home and add a little twist - the cherry filling. It turned out very tasty and beautiful!

Ingredients

Cooking process

step 1 out of 8
In a deep bowl, mix the sifted flour, baking soda and salt, vanillin and cocoa powder. Mix the ingredients with a spoon or whisk.
step 2 out of 8
Break the egg into a separate bowl, add sugar and beat until light foam using a mixer. Then, without ceasing to beat, add vegetable oil in a thin stream. Stir until smooth.
step 3 out of 8
We mix kefir with dye and add to the butter-egg mass. Mix at a reduced mixer speed.
step 4 out of 8
We introduce the liquid mass into the dry components and knead a homogeneous smooth dough without lumps at a reduced mixer speed. If it seems to you that the dough has an unsaturated color, you can add a little more dye, as the dough will become a little lighter during the baking process.
step 5 out of 8
We put paper inserts in the baking tins and fill them with dough by 2/3, since the cupcakes will rise well during the baking process. We put the cupcakes to bake in an oven preheated to 180 degrees for 20-25 minutes. We check the readiness with a skewer or a toothpick, they should come out of the cupcakes dry. The main thing is not to overdry the products so that they remain slightly damp inside.
step 6 out of 8
We take out the finished cupcakes from the oven and leave for 5-10 minutes to cool slightly, after which we take them out of the mold so that they cool to room temperature.
step 7 out of 8
At this time, let's start preparing the cream. We put the softened creamy (we took it out of the refrigerator 4 hours before the start of cooking) in a bowl and beat until a fluffy white consistency. Then add powdered sugar and cream cheese, vanillin. Using a mixer, beat the cream for 2-3 minutes until fluffy. Put the finished cream in a pastry bag with a nozzle.
step 8 out of 8
In the cooled cupcakes, using a plunger or knife, make small indentations, put the pitted cherries in each cupcake and decorate with butter. Serve ready-made cupcakes on the table. Enjoy your tea!

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