Name: Red Velvet Cupcakes
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 12 Portionen
Ingredients: 250 ml Milk alternative; 2 EL Apple cider vinegar; 200 g White flour; 200 g Sugar; 2 TL Vanilla sugar; 0.25 TL Cocoa powder; 1 TL Baking powder; 0.5 TL Baking soda; 3 Prisen Salt; 70 g Rapeseed oil; Red food coloring; 200 g Cashews; 1 EL Lemon juice; 1 TL Apple cider vinegar; 2 EL Coconut milk; 100 ml Water; 1 EL Powdered sugar; 4 TL Vanilla sugar; 1 Prise Salt

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Cook Time

3 h 30 min

Description

These Red Velvet Cupcakes are a festive dessert, decorated with a creamy cashew frosting. Preparation takes about 30 minutes of work and 3 hours of passive time. The recipe is designed for 12 servings and is ideal for special occasions. The cupcakes are not vegan because they contain milk.

Ingredients (19 ingredients)

Preparation (7 steps)

Preheat oven

Preheat the oven to 180°C.

Prepare buttermilk alternative

Mix 250 ml milk alternative and 2 tbsp apple cider vinegar in a glass and set aside for 5 minutes to create a kind of "buttermilk".

Mix dry ingredients

Thermomix® Setting

10 sec/Speed 4

Place 200 g white flour, 200 g sugar, 2 tsp vanilla sugar, ¼ tsp cocoa powder, 1 tsp baking powder, ½ tsp baking soda and 3 pinches of salt in the mixing bowl and mix for 10 sec/speed 4.

10 sec

Add liquid ingredients and mix

Thermomix® Setting

20 sec/Speed 3

Add the prepared "buttermilk", 70 g rapeseed oil and some red food coloring and mix for 20 sec/speed 3. Depending on the type of food coloring, a different amount is needed, it is best to follow the package instructions.

20 sec

Fill molds with batter and bake

Fill 12 cupcake liners with batter. Bake in the center of the oven for 17-20 minutes. When you insert a toothpick, no more batter should stick to it. Remove from the oven and let cool.

Boil cashews for the frosting

Boil 200 g cashews in a pot with water for 10 minutes and then rinse with cold water.

Prepare frosting

Thermomix® Setting

1 min/Speed 10

Place the soft cashews together with 1 tbsp lemon juice, 1 tsp apple cider vinegar, 2 tbsp coconut milk, 100 ml water, 1 tbsp powdered sugar, 4 tsp vanilla sugar and 1 pinch of salt in the mixing bowl and mix for 1 min/speed 10 until a fine cream is formed. Refrigerate the frosting for at least 2 hours or overnight and then pipe onto the cupcakes with a piping bag.

1 min