Red Velvet Cupcakes

Ingredients for 1 servings:

• 120 g butter, room temperature
• 1 packet of vanilla sugar
• 125 g sugar
• 2 eggs, room temperature
• 200 g flour
• 2 tbsp, crushed cocoa powder, unsweetened
• n. B. Salt
• ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon powder
• 100 ml buttermilk, room temperature
• n. B. Food coloring, red
• 3 egg whites
• 120 g sugar
• 250 g butter, room temperature
• 120 g powdered sugar, sifted
• 2 packets of vanilla sugar
• n. B. Salt
• n. B. Fondant, red and green
• n. B. Decoration (glitter), edible, red
• e.g. sweets (candy canes)

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

festive cupcakes with cinnamon, for 12 servings

Makes 12 cupcakes. For the batter, cream together the butter, vanilla extract, and sugar until creamy. Then add the eggs and mix well with the butter mixture. Mix the flour with the unsweetened cocoa powder, salt, baking powder, baking soda, and ground cinnamon. We also need the buttermilk, which is mixed with the red, ovenproof food coloring. Sift the flour mixture into the butter and egg mixture and then mix it with the colored buttermilk until smooth. It’s important not to overmix the batter, otherwise it will become tough. Then fill the batter into paper baking cups and bake at 175°C (350°F) for 20-25 minutes. After baking, the cupcakes must cool thoroughly, otherwise the vanilla frosting will melt. For the frosting, beat the egg whites and sugar over a hot water bath until the sugar has dissolved and the egg whites have become runny. It’s important that the bowl isn’t in the hot water bath, but above it. Only the hot steam should warm the bowl; 2-3 cm of water in the pot is sufficient. The mixture should be stirred constantly. Then, beat the egg whites with a mixer or food processor until they have cooled and look like the one in the video (below). If the mixture is too warm, the butter will melt, so be sure to wait until the mixture has cooled. The bowl and whisk should also be grease-free, otherwise the egg whites won’t stiffen. Next, add the room-temperature butter, sifted powdered sugar, vanilla sugar, and salt. Once all the ingredients are well combined, beat the frosting for another two minutes. Then, decorate the cupcakes with the frosting, small candy canes, and fondant. For the fondant, we made small leaves from green fondant and small berries from red fondant. We also decorated the berries with edible red glitter. Tip: Excess frosting can be frozen in an airtight container for up to four weeks. These cupcakes not only look beautiful thanks to their special red color, they are also delicious and perfect for the winter season.