Currant Red Velvet Cupcakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 15 min.
Ready in
Ingredients
for
12
- For the dough
- 2 cups all-purpose flour
- ½ oz Baking powder
- 1 tsp baking soda
- 1 medium egg
- ⅔ cup red currant syrup (ready-made)
- For the topping
- ½ Vanilla bean (slit open, seeds scraped out)
- ½ cup milk
- 1 medium egg yolk
- 2 Tbsps sugar
- 1 tsp Corn starch
- ⅔ cup cream (30 % fat content)
- To decorate
- 24 mini heart-shaped Biscuit (ready-made)
- 12 Red currant
Preparation
Kitchen utensils
1 Wok oder Pfanne, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Whisk, 1 Pot mit Deckel, 1 Measuring cups, 1 Kitchen towel, 1 Small bowl, 1 Fork, 1 Plate
Preparation steps
1.
Heat the oven to 180C (160C fan) 375F, gas 5.
2.
Place the paper cups in the muffin pan. Mix the flour with baking powder and baking soda. Beat the egg and stir in the red currant syrup. Add the flour to the egg mixture and beat in quickly.
3.
Spoon the dough into the paper cups and bake on the middle shelf for 20-25 minutes. (Test with a wooden toothpick: if it comes out clean, the cupcakes are done. ) Cool on a wire rack.
4.
For the topping: boil the vanilla seeds and the bean with the milk in a small saucepan. Take off the heat and remove the bean. Beat the egg yolk with the sugar until creamy; beat in the cornstarch. Slowly stir the warm milk into the egg yolk, then pour the liquid back into the saucepan. Stir the vanilla cream over a low heat until it thickens; do not boil. Cover with plastic wrap to prevent a skin forming. Let cool.
5.
Whip the cream until stiff and fold into the vanilla cream.
6.
To serve: top the cupcakes with vanilla cream and decorate with two heart-shaped biscuits and a small bunch of red currants.
