Red Velvet Cupcakes with cherries
Cakes and cookies
Very simple sweets to prepare, of great effect and above all really delicious.
For the base:
100 g of “00” Antigrumi Molino F.lli Chiavazza flour
100 g of sugar
40 g of soft butter
5 g of bitter cocoa
30 g of milk
30 g of whole white yogurt
1 pinch of baking soda
1 pinch of salt
red food dye
For the frosting:
200 g of mascarpone
100 g of cream
80 g of icing sugar
200 g of cherries
Prepare the buttermilk stirring well milk and yogurt. Whip the soft butter with a whip until obtaining a cream. Add the buttermilk and the egg, continuing to whip.
In a terrine sieve the “00” Antigrumi flour, sugar, salt, cocoa (and food dye, if powder).
Slowly add the powders to the compound of butter and egg, then continue to knead until obtain a consistent compound. At this point, add the red food dye (if liquid or gel). Pour the compound in the cupcakes molds, filling in half, bake in static oven for 35 minutes at 150°C.
Prepare the frosting by whipping the mascarpone with icing sugar. Aside knead the cream and add it to the mascarpone, mix well and be careful not to disassemble the compound.
When the cupcakes have cooled, decorate them with the frosting, using a sac-a-poche with star nozzle.
Wash and dry the cherries, place one on every tuft of frosting and cut into pieces the remaining, decorate the sweets to taste.
Store in the refrigerator until it’s time to taste.