The creator of the dessert "Red velvet" is James Bird, who accidentally discovered the effect of staining the dough in red due to the reaction of cocoa with acidic foods. Now such a biscuit is one of the most popular fillers of wedding cakes. And today we will learn how to make "Red velvet" capkake.
The original recipe for "Red velvet"
At its core in this dish, biscuit chocolate dough is prepared, but because of the bright coloring it is not immediately clear. The bright color of the capkake is given not only by the dye, but also by the reaction into which kefir comes in with vinegar and cocoa.
Ingredients:
- cocoa - 30 g;
- soda - 10 g;
- flour - 345 g;
- kefir - 240 ml;
- sugar - 265 g;
- egg - 2 pieces;
- vinegar - 15 ml;
- butter - 135 g;
- salt - 10 g;
- vanillin - 10 g;
- burgundy gel color - 30 ml;
Preparation
All ingredients for cooking should be at room temperature. Soft oil is rubbed with sugar in a lush, light mass. One by one we interpose the eggs. In kefir, add vanilla, vinegar and dye, mix thoroughly. If there is no gel, and liquid or dry is not scary. The main thing that the dye was food and gave the test a rich red color. If you see that the shade is not bright, add more. Mix all loose products: cocoa, flour, soda, salt. Warm the oven at 185 degrees. When the egg-butter mass is already well-beaten, gradually pour out the dry mixture and continue to whisk. We add the dyed kefir and mix the dough with a mixer until smooth. We spread it in the same portions in the cupcake molds and bake for 20 minutes.
We decorate the top of cooled capsicums with butter or protein cream, squeezing it out through a confectionery syringe or a bag in the form of towers.
Caps of "Red velvet" with beets and stuffing
As a basis in this recipe is taken all the same butter cake, and as a natural dye is a beetroot.
Ingredients:
- refined vegetable oil - 135 ml;
- cherry seedless - 160 g;
- sour cream - 115 g;
- sugar - 240 g;
- flour - 275 g;
- egg - 2 pieces;
- vinegar - 20 ml;
- cocoa - 30 g;
- beet - 250 g;
- lemon juice - 60 ml;
- soda - 10 g;
- vanillin, salt.
Preparation
First we will prepare the beets. It should be a root with a rich burgundy color, because it is beetroot that will give our dessert the right color. We will clean the root crop and grind it on a grater, then transfer it to a blender,
Heat the oven to 190 degrees. In the forms for cupcakes lay out a little bit of dough, lay out 2 cherries and fill it with dough. In total, the baking containers must be filled in 2/3. Bake for 20 minutes, top with cream.