Mini Red Velvet Cakes #cakes #recipes
Tuesday, August 20, 2019
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source image 100decors |
- 250 gr./8.8 oz. flour
- 125 gr./4.4 oz. unsalted butter
- 1/4 teaspoon salt
- 1 tablespoon cocoa powder
- 250 gr./8.8 oz. sugar
- 2 large eggs
- 240 ml./8.1 fl. oz. buttermilk
- 1 teaspoon baking powder
- 1 teaspoon red baking die
- 1 teaspoon vanilla powder
For the Cream:
- 125 gr./ 4.4 oz. Cream cheese "Philadelphia"
- 125 gr./ 4.4 oz. Italian cream cheese "Mascarpone"
- 100 gr./3.5 oz. soft cow's butter
- 100 gr./3.5 oz. Powder sugar
To Garnish:
- Strawberries/Raspberries
- Fresh mint leaves
Method:
Preheat the oven to 170°C ( 338°F)
Place a baking paper on a oven size tray pan and set aside.
Dough:
- In a large bowl, sift together the flour, salt, cocoa powder and vanilla powder. In another bowl, whip together the butter and sugar until it becomes a white fluffy substance. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar and eggs on a high speed until smooth and creamy, adding the eggs one by one.
- In a small bowl mix together 2 tbsp from the mixture with the red food coloring and 1 tbsp buttermilk. Mix well and set aside.
- With the mixer on a low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix.
- Get full recipes Mini Red Velvet Cakes @100decors.com
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