For the frosting:<\/p>\n
- \n
- Philadelphia cream cheese – 300 g (cold, straight from the fridge)<\/li>\n
- Icing sugar – 100 g<\/li>\n
- Double cream – 100 ml (cold, straight from the fridge)<\/li>\n
- Red food colouring (optional) – 1 tsp<\/li>\n
- Red\/white heart sprinkles for decoration (optional)<\/li>\n<\/ul>\n
Method is explained and illustrated below. Enjoy!<\/p>\n
Sift the flour into the bowl.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_193225-300x225.jpg\")
<\/p>\nSift in cocoa powder…<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_193712-300x225.jpg\")
<\/p>\n… add baking powder…<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_194008-300x225.jpg\")
<\/p>\n… and mix together with a spatula.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_194236-300x225.jpg\")
<\/p>\nNow put the bowl with dry ingredients aside.
\nAdd eggs into the whisking bowl…<\/p>\n![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_194541-300x225.jpg\")
<\/p>\n… and whisk until foamy.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_194729-300x225.jpg\")
<\/p>\nWhile whisking, gradually add sugar…<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_194819-300x225.jpg\")
<\/p>\n… and keep whisking.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_194850-300x225.jpg\")
<\/p>\nAdd vanilla extract…<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_195402-300x225.jpg\")
<\/p>\n… and keep whisking until light and foamy.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_195439-300x225.jpg\")
<\/p>\nNow, time to add some red food colouring. I use Red Extra by Sugaflair Colours. Make sure your colouring doesn’t discolour at high temperatures.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_195753-225x300.jpg\")
<\/p>\nAdd a teaspoon of red food colouring into the mixture…<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_195919-300x225.jpg\")
<\/p>\n… and whisk briefly just to mix it in.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_200217-300x225.jpg\")
<\/p>\nPlace kefir (of room temperature) into a separate bowl, add baking soda…<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_200455-300x225.jpg\")
<\/p>\n… and mix it in. You should get a chemical reaction immediately. Kefir will increase in volume and get fizzy.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_200612-300x225.jpg\")
<\/p>\nAdd vegetable oil into the kefir and soda mixture…<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_200719-300x225.jpg\")
<\/p>\n… and mix it in.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_200807-300x225.jpg\")
<\/p>\nNow, start adding dry and wet ingredients into the main whisking bowl, gradually, in a few portions, alternating them with each other. You can also start pre-heating your oven to 180C at this stage.
\nStart with the first portion of the flour mixture…<\/p>\n![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_200954-300x225.jpg\")
<\/p>\n… and mix it in at the minimal speed.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_201017-300x225.jpg\")
<\/p>\nThen add the first portion of the kefir and oil mixture…<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_201052-300x225.jpg\")
<\/p>\n… and mix it in.
\nContinue until you’ve mixed all the dry and wet ingredients in. Make sure the last portion to be mixed in is the dry flour mixture.<\/p>\n![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_201119-300x225.jpg\")
<\/p>\nPrepare the baking tray for cupcakes. Put in the cupcake cases into it, or, if you don’t have any, grease the tray with oil or butter.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_202834-300x225.jpg\")
<\/p>\nLadle the batter into the cupcake cases…<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_203130-300x225.jpg\")
<\/p>\nto fill them in about half way…<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_204455-300x225.jpg\")
<\/p>\n… and bake at 180C for 15 to 20 minutes.
\nOnce the cupcakes are ready, take them out of the oven…<\/p>\n![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_210410-300x225.jpg\")
<\/p>\n… and place them on the rack to cool down.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_210941-300x225.jpg\")
<\/p>\nNow make the cream.
\nPut the cream cheese (cold, straight from the fridge) into the bowl…<\/p>\n![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_211900-300x225.jpg\")
<\/p>\n… add icing sugar…<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_212032-300x225.jpg\")
<\/p>\n… and whisk for a minute or two, just to combine.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_212114-300x225.jpg\")
<\/p>\nAdd the double cream (cold, straight from the fridge)…<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_212557-300x225.jpg\")
<\/p>\n… and whisk at a high speed, until the cream thickens. Be careful not to overmix. The cream should turn out very light, smooth and glossy.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_212739-300x225.jpg\")
<\/p>\nThe Red Velvet cakes and cupcakes are traditionally made with white cream. However, I decided to make half of the cupcakes with white cream, and another half with red cream.
\nI divided the cream into 2 equal parts…<\/p>\n![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_213109-300x225.jpg\")
<\/p>\n… added about a teaspoon of the red food colouring into one part of the cream…<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_213332-300x225.jpg\")
<\/p>\n… and whisked it in just to combine. The cream turned a beautiful bright shade of red.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_213907-300x225.jpg\")
<\/p>\nNow, time to decorate the cupcakes.
\nTake a piping bag, cut off the edge and put a nozzle into it…<\/p>\n![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_214313-300x225.jpg\")
<\/p>\n… making sure the edge of the nozzle is out.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_214328-300x225.jpg\")
<\/p>\nMake a well (you can also use a tall glass…)<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_215514-300x225.jpg\")
<\/p>\n… and put the white cream into it, a few spoonfuls at a time. Make sure to hold onto the nozzle from underneath.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_215602-225x300.jpg\")
<\/p>\nNow, make sure you close the top of the bag, and push the cream down to the nozzle. Squeeze the bag slightly to let the cream come out off the nozzle…<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_215704-300x225.jpg\")
<\/p>\n… and decorate your cupcakes with the white cream.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/IMG_20241015_215811-300x225.jpg\")
<\/p>\nSqueeze the cream onto a cupcake in a circular motion like this.<\/p>\n