Red velvet cupcakes (RED VELVET)

Ingredients

• 1/2 cup flour, sifted
• 2 tbsp. l. cocoa powder
• 1 h. l. year
• 1/2 st. Sahara
• 1/2 cup vegetable oil
• 2 eggs at room temperature
• 1/2 tsp food coloring
• 1 tsp vanilla extract
• 1 st. kefir
• 1/2 tsp baking soda
• 2 tsp white vinegar
• cream cheese - 240 g
• butter - 40 g
• powdered sugar - 100 g

Cooking

Step 1

Preheat oven to 180 degrees. Line cupcake liners with paper liners. Mix flour, cocoa and salt.

Step 2

Beat sugar and butter with a mixer. Add eggs, one at a time, beating after each addition. Add food coloring and vanilla.

Step 3

Reduce speed to low. Add the flour mixture in three additions, alternating with two additions of kefir, and beating after each addition. Combine the baking soda and vinegar in a small bowl (it will foam), add the mixture to the batter and beat on medium speed for 10 seconds.

Step 4

Divide the batter evenly between the molds, filling each one three-quarters full. Bake for about 20 minutes. Cool on a wire rack.

Step 5

Whip all the cream ingredients into a pastry bag and squeeze onto the cupcakes. The frosting can also be spread with a spoon. Refrigerate cupcakes for 2 hours before serving.