Red Velvet Cupcake
My favorite is the bright red of the red velvet cake, with a light chocolate taste, coupled with the fine and mellow cream, you can't refuse.
Step 1 . Material preparation.
Step 2 . Break the eggs.
Step 3 . Soften the butter, add sugar and salt, and stir well with an electric egg beater.
Step 4 . Add the beaten eggs three times and mix well.
Step 5 . Mix the beaten butter with lemon juice.
Step 6 . Mix milk with yogurt, add food coloring, and mix well.
Step 7 . All powders are mixed and sieved.
Step 8 . Add one third of the flour into the butter and mix well.
Step 9 . Add one third of the red milk to the flour mixture and mix well.
Step 10 . Add another third of the flour and mix well
Step 11 . Repeat this process until the flour and milk are added to form a moist batter.
Step 12 . Put the paper cup into the mold, frame the batter, cut a small hole in the front of the flower bag, squeeze the batter into the paper cup for 7 minutes, and put it into the oven at 175 degrees for 20 minutes.
Step 13 . Make cream. Cream material preparation.
Step 14 . Soften the cream cheese at room temperature and beat it with sugar powder until it is smooth and particle free.
Step 15 . Add vanilla essence and stir well.
Step 16 . Beat the light cream until the lines gradually appear.
Step 17 . Add the whipped cream into the cream cheese paste three times to mix quickly.
Step 18 . Mount the cream cream in a flower bag and cut off the top of the cake.
Step 19 . Squeeze cream on.
Step 20 . Appreciation of finished products.
Step 21 . Appreciation of finished products.
Step 22 . Appreciation of finished products.
Step 23 . Appreciation of finished products.
Step 24 . Appreciation of finished products.
Step 25 . Appreciation of finished products.
Step 26 . Appreciation of finished products.
Step 27 . Appreciation of finished products.
Step 28 . Appreciation of finished products.
Step 29 . Appreciation of finished products.
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