Red Velvet Cupcakes
Ingredients
- For the Cupcakes:
- 1.5 cups (190 grams) of flour
- 3/4 cup (150 grams) of sugar
- 1 tablespoon (5 grams) of cocoa powder
- 1.5 teaspoons (6 grams) of baking powder
- 2 large eggs (112 grams)
- 1/3 cup (80 grams) of vegetable oil
- 2/3 cup (150 grams) of kefir
- Red gel food coloring
- For the Cherry Compote:
- 2 cups (250 grams) of frozen cherries
- 1/4 cup (50 grams) of sugar
- 1 tablespoon (13 grams) of cornstarch
- For the Frosting:
- 1.5 cups (300 grams) of cottage cheese (or cream cheese)
- 3/4 cup (150 grams) of heavy cream (33-35% fat)
- 2/3 cup (80 grams) of powdered sugar
Instructions
- Prepare the Cupcake Batter:
- Mix red food coloring into kefir.
- Beat eggs, sugar, and vegetable oil until combined.
- Sift together flour, cocoa powder, and baking powder, then mix into the wet ingredients.
- Pour the batter into cupcake liners and bake at 170°C (340°F) for approximately 20 minutes.
- Make the Cherry Compote:
- Combine cornstarch with sugar.
- Heat thawed cherries in a saucepan, then add the sugar-cornstarch mixture.
- Cook over medium heat, stirring constantly, until thickened.
- Make indentations in the cupcakes and add the compote.
- Prepare the Frosting:
- Beat chilled cottage cheese or cream cheese with chilled heavy cream and powdered sugar until stiff peaks form.
- Frost the Cupcakes:
- Once the cupcakes are cooled, top them with the prepared frosting.
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