Red velvet cupcakes

Ingredients

  • 150 g of Céliane pastry mix
  • 150 g of sugar
  • 1 egg
  • 15 cl of milk
  • 5 cl of oil
  • 1 tbsp unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 2 tsp lemon juice
  • 1/2 tsp vanilla powder
  • 1/2 salt
  • 1 tsp vinegar
  • 1 tsp red food coloring

For the icing:

  • 225 g of Philadelphia
  • 2 tsp liquid vanilla
  • 225 g butter
  • 750g icing sugar

- Preparation -

Step 1

Preheat the oven to 180°. Mix the milk and lemon juice and let it rest for 15 minutes. After this resting time, you will have buttermilk. In a bowl, whisk the egg. Add the buttermilk, vinegar, and oil. Mix well. Add the baking mix , sugar, cocoa, salt, baking soda, vanilla powder, and food coloring. Mix to obtain a smooth paste.

2nd step

Divide the batter into cupcake cases in a muffin tray. Bake for 18 minutes (at 180°C). Let cool.

Step 3

Prepare the frosting. Beat the cream cheese and butter with an electric whisk until creamy. Add the vanilla, then the icing sugar in batches. Beat for 5 minutes on high speed until stiff. Add the gel food coloring and mix well. Place the frosting in a piping bag and chill for 15 minutes.

Step 4

Gently pipe the frosting onto each muffin. Enjoy immediately.

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