Den blide chokoladesmag komplementeres s\u00e5 fint af en l\u00e6kker cream cheese frosting<\/p>\n\n\n\n
Red velvet cupcakes, ca. 50 stk.<\/p>\n\n\n\n
300 g sukker
120 g sm\u00f8r, stuetemperatur
2 \u00e6g
45 ml r\u00f8d frugtfarve
2 tsk. vaniljesukker
300 g hvedemel
1 tsk. natron
20 g kakao
1 tsk salt
2,5 dl k\u00e6rnem\u00e6lk
2 spsk. eddike<\/p>\n\n\n\n
Pisk sm\u00f8r, sukker og vanilje sukker let og luftigt. Tils\u00e6t \u00e6gget og pisk let.
I en anden sk\u00e5l, r\u00f8res r\u00f8d farve og kakao til en tyk pasta. H\u00e6ld det i \u00e6g\/sukker blandingen og r\u00f8r det godt sammen.
Tils\u00e6t halvdelen af k\u00e6rnem\u00e6lken og bland det godt. Sigt hvedemelet i, og resten af k\u00e6rnem\u00e6lken.
Tils\u00e6t eddike, natron og salt og pisk godt til dejen er j\u00e6vn. Fyld formene cirka 2\/3 og bag kagerne ved 170\u02dac i 13-15 min.<\/p>\n\n\n\n
Cream cheese frosting<\/p>\n\n\n\n
115 g. sm\u00f8r
225 g. fl\u00f8deost naturel
i tsk. vaniljesukker
500 g. flormelis
Piwsk sm\u00f8rret i min. 15-20 min til sm\u00f8rsmagen er v\u00e6k. Bland fl\u00f8deosten og vaniljesukkeret i og pisk til sidst flormelis i lidt efter lidt.
Kom frostingen i en spr\u00f8jtepose med tyl og pynt kagerne med frostingen.<\/p>\n","protected":false},"excerpt":{"rendered":"
Den blide chokoladesmag komplementeres s\u00e5 fint af en l\u00e6kker cream cheese frosting Red velvet cupcakes, ca. 50 stk. 300 g sukker120 g sm\u00f8r, stuetemperatur2 \u00e6g45 ml r\u00f8d frugtfarve2 tsk. vaniljesukker300 g hvedemel1 tsk. natron20 g kakao1 tsk salt2,5 dl k\u00e6rnem\u00e6lk2 spsk. eddike Pisk sm\u00f8r, sukker og vanilje sukker let og luftigt. Tils\u00e6t \u00e6gget og pisk
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