Red Velvet Cupcakes
Desserts from USA
Mini red velvet cake
Mini red velvet cake
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The mini version of the famous and very sweet Red Velvet Cake! Resist the urge to bite, it will be impossible!
preparation
step 1
Preheat the oven to 170 degrees. Beat with an electric whisk the sugar and the butter until frothy and fluffy.
step 2
Add eggs one at a time, making sure that the first egg is completely blended into the mixture before adding the second.
step 3
Add the red coloring and mix always good with whips. In separate bowl sift the flour with the cocoa powder, salt, vanilla and baking powder.
step 4
Add the dry ingredients to the mixture of little eggs at a time, alternating with milk. In a glass mixing vinegar with baking soda, it will create a foam that is added to the mixture.
step 5
Mix well and pour the mixture into a baking sheet covered with baking paper or a rectangular mold buttered (I used the silicone mold that I use for the roll of dough biscuit)
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step 6
Bake 20 minutes at 170 degrees or until it begins to brown slightly. (Do the toothpick test to check the cooking). Allow to cool completely.
step 7
Meanwhile, prepare the frosting mascarpone, mount the cream with the help of an electric mixer. Then add the mascarpone and continue beating.
step 8
Add the maple syrup and vanilla essence. Let rest in refrigerator.
step 9
When the base of the cake will be cold, with the help of a pastry cutter or a glass, form many disks depending on how many layers and portions we want to prepare (for me 3 layers per person, for a total of 21 disks).
step 10
Pour the frosting in a piping bag or syringe and garnish the disks that will be the base of the cake. Add a disk of cake, even garnish with frosting, add the last one layer of cake and frosting yet
step 11
Finish with a few drops of maple syrup and a shower of pomegranate seeds (shelled earlier).