Red Velvet Cupcakery

They can be perfectly decorated for the 4th of July and I'm happy to share this recipe with you because it's a collaboration with my friend Rachel from Kawaii Sweet World who will take these cupcakes and turn them into red velvet cupcakes on theme of the 4th of July. I love Rachel's channel because she even takes the simplest and most adorable work schedule. I'm going to pass the word to her and let her tell you a little more about her channel. Hi, Vettica, on my channel, I make all kinds of cute desserts or Kawaii, because Kawaii is the Japanese word for cute and these are things a little You can click on the link to his video in the description area or at the end of the video. But if you want to learn how to make red velvet cupcakes, keep watching. In a bowl, mix a quarter of a cup of butter or non-salt at room temperature with 3 quarters of a cup of crystallized sugar. Add then an entire egg, followed by a teaspoon of vanilla extract of good quality. Continue to beat until the mixture takes a beautiful golden color. At this stage, you will add two tablespoons and a half of non-sugar black cocoa powder. This will look more Now, for the ingredient that makes or defies the red velvet cake, the food coloring. I add two tablespoons of food coloring in a gel-free paste. And I use this type of coloring because it has a much higher color concentration. You will therefore get a beautiful red that lives much faster. I will give essential details on the red velvet cake on my blog, which is listed below. But now, you will add half a teaspoon of salt. At this stage, don't be afraid to mix well, because you will get a lighter and more soft cupcake. To make these soft cupcakes, you will add half a cup of butter. But if you don't have it in hand, you can use a half cup of milk mixed with a teaspoon of vinegar. You will alternate the butter with a cup and two tablespoons of flour, all use. You will start with the butter and finish with the flour. And I do this about three times. Too much to mix the flour in the cakes and cupcakes is fatal, so don't do it. Now add half a teaspoon of baking soda. Make sure that the baking soda does not form l Then, add half a teaspoon of vinegar. And you should know, thanks to science, that when the baking soda and vinegar get in touch with each other, they make a reaction. And this reaction makes the cupcakes rise. When the dough is thick and sticky, you will take a lot of dough and put them in your cupcakes cassettes. You will put the plate in a preheated oven at 350F or 180C for 20 to 25 minutes or until a currant is inserted in clean spring. During this time, we will prepare our icing on the cream cheese for which you will mix a quarter cup of soft butter with about 8 tons or 200 grams of cream cheese. Just whip these ingredients until they are soft and smooth. It is important to use cream cheese at room temperature, otherwise you will find yourself with a cr Add now a teaspoon of vanilla extract and continue to mix. When the mix is thick and creamy, you will add a cup of icing sugar. It is important to remember that with icing on the cream cheese, the more you add sugar, the more the icing is thin. A cup is therefore ideal to obtain a nice soft and moist peak. And finally, I always You are ready to ice cupcakes. I will therefore simply pour the icing in a bag or a piping bag that I cut the end. You can also spread the icing on the top of the cupcakes using a knife. I therefore find that these are much more elegant when the paper is peeled off. I will therefore simply peel off all these molds and you are ready to ice. To ice the cupcakes using a piping bag, place it simply in the center of the cupcake and press it there so that it comes out, by slightly stretching it to create a nice spoon. For a finishing touch of July 4, I You can color the sugar at home, and I have instructions on how to do it on the blog. My favorite way to decorate and decorate a cupcake is to sprinkle a little on the icing spoon. This adds a touch of home and slightly more sophisticated. And now, for the moment, we have worked with devoutments on the tasting. On the texture side, these cupcakes are soft, airy, their mass is very tender. On the side, this little chocolate touch has an enormous impact on the whole of the cupcake and I could not imagine eating it without the icing on the cream. We understand why this cupcake is such a phenomenon. Thank you very much for watching us. I hope you enjoyed learning how to make red velvet cupcakes and that you will do them for July 4. And now, I'm going to take this cupcake and give it to Rachelle so she can make a perfect face. You can watch her video. The link is somewhere here or in the description area below. Thank you again for watching us and Goodbye.