Mini red velvet cupcakes with coconut

Must Try

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.

red velvet dr oetker 04red velvet dr oetker 04
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 oetker.nl
red velvet dr oetker 02

Recipe mini red velvet cupcakes with coconut

12 PIECES

Ingredients

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
materials
Mini turban molds (approx. 7 cm diameter)
mixer
piping bag

Preparation

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.
red velvet dr oetker svs01red velvet dr oetker svs01red velvet dr oetker svs01
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.
red velvet dr oetker svs01red velvet dr oetker svs01red velvet dr oetker svs01
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.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.


 

- Advertisement -spot_img

LEAVE A REPLY

Please enter your comment!
Please enter your name here

- Advertisement -spot_img

Latest Recipes

- Advertisement -spot_img

More Recipes Like This

- Advertisement -spot_img