Mini red velvet cupcakes with coconut

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Red velvet cake has been on my list to make for a long time. This cake is originally from America and is now becoming increasingly popular here as well. Red Velvet cake is known for its deep red color and velvety taste. I never started the cake because I didn’t know which red food coloring was suitable and what amounts to use.

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But luckily there is now the Pamper Red Velvet cake mix from Dr. Oetker where I don’t have to worry about anything. The red food coloring is already incorporated into the mix and you only need to add a few ingredients. Because it’s almost Christmas I thought it would be fun to make winter mini bundt cakes with Red Velvet. To create a snow effect I used grated coconut which also combines wonderfully with the hint of cocoa in the cake. The cakes are deliciously creamy and soft in taste. Ideal to end the Christmas dinner or to serve with coffee or tea.
For more inspiring Red Velvet Cake recipes, such as cupcakes or a cake roll, take a look at
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Recipe mini red velvet cupcakes with coconut



1 pack or Dr. Oetker Pamper Red Velvet Cake
200 ml coconut milk (instead of the whipped cream on the package)
2 eggs
100 gr MonChou cream cheese
Little grated coconut
Soft silver pearls from Dr. Oetker
Butter for greasing
Mini turban molds (approx. 7 cm diameter)
piping bag


Preheat the oven to 160 degrees. Place the Red Velvet Mix in a mixing bowl. Add 100 ml coconut milk and the eggs and mix gently. Then mix on high speed for another 3 minutes until smooth.
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Grease the molds with a little butter. Then fill them up to 2/3 with the batter. This can be done with a spoon but also with a piping bag. Place the molds in the oven for about 25 minutes. Check if they are cooked with a skewer. Let the bundt cakes cool down and carefully remove them from the tin.
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Meanwhile, make the cream cheese topping: Mix the cream cheese smooth with the mixer. Add 100 ml coconut milk and the topping mix and beat until creamy. Put the coconut topping in a piping bag and pipe a nice circle on the cakes. Garnish with the silver pearls and some grated coconut.
Keep the cakes covered in the fridge for up to 3 days.

Source: Leukerecepten by leukerecepten-nl.
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