Red velvet cupcakes
By VicentaLakin
real velvet cakes need to be used in the buttermilk and yogurt cream, which are not always available in the family, so they're simplified and replaced with our usual yogurt, though not original, but rather delicious。
Recipe Recommendations
- butter 45 grams
- caster sugar 80 grams
- eggs one
- yogurt 72 grams
- vanilla extract 2 grams
- medium-gluten flour 72 grams
- baking soda 2 grams
- salt 1 gram
- sugar-free cocoa powder 6 grams
- red rice flour 6 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Red velvet cupcakes
1
Soft butter and white sugar are poured into the large container at a low rate of hand-held electric egg-pumping, which is then distributed at a medium speed until the colour of the butter becomes lighter and loose。
2
Add eggs evenly。
3
Add yogurt evenly and vanilla smooth。
4
Flour, cocoa powder, red flour, small sodas and salt have been sifted and added to step 3。
5
It's even with a rubber razor。
6
An equal distribution of pasta into the mould, not exceeding two thirds of the mould。
7
In the preheated oven, 175°C, 22-24 minutes. The dish is rotated at 180 degrees at 12 minutes ' time, so that the heat is even. Put bamboo on the middle of the cake, remove it with no egg fluid and bake it clean。
8
The baked cake is taken out for five minutes in the mold and moved to the grilled web until it is completely cooled。Red velvet cupcakes Make Tips
1. Yogurt and eggs are best used at room temperature to prevent separation. 2. If you don't have red yeast rice powder, you can substitute it with edible red food coloring.