Red Velvet Cupcakes

They offer a delightful blend and an elegant, irresistible presentation. Like all cupcakes, these are pretty easy to make. We first need a batter, fluffy, airy, and yes…colorful.

For color, you can use a red food coloring, or beetroot if you want a 100% natural version. This red velvet cupcake recipe uses the easier red dye option and has the addition of lime zest and rose water to flavor the cream cheese.

This unique flavor combination gives a hint of freshness and delicacy. The result is irresistible.

Enjoy!

For the cupcakes:

• Preheat the oven to 180° C/356° F. Prepare a 12-cup muffin pan lined with parchment paper.
• In a large bowl, mix the flour, salt and baking soda.
• Cream the soft butter, at room temperature, with the sugar. Increase speed and add cocoa. Mix gently. Add the egg and half of the dry ingredients. Mix again.
• Finally, add yogurt, vanilla, red food coloring, and the rest of the dry ingredients. Mix until smooth.
• Fill the muffin cups to 2/3. Bake for 23-25 minutes, until they pass the toothpick test. Place them on a rack to cool.

For the cream:

• Mix the cream cheese with the powdered sugar, grated lime zest, and rose essence.
• Whisk the whipping cream well until firm. Fold it into the cream cheese. Top the cupcakes with the cream. Share and enjoy them with your loved ones.

Notes

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