Red velvet cupcakes, 24 stk
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
Vaniljefrosting
3 3\/4 \u00e6ggehvide – (Svarer til 3 b\u00e6gre past. \u00e6ggehvide fra Hedegaard)
225 g sukker
1 vaniljestang
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. Fordel den i cupcakeformene.
Bag kagerne ved 170\u02dac i 15-20 min.
Skrab kornene ud af vaniljestangen og bland dem med lidt sukker for at undg\u00e5 klumper. H\u00e6ld alle ingredienserne i en sk\u00e5l over vandbad og r\u00f8r lidt i det. Det m\u00e5 ikke koge. Tag det af blusset, n\u00e5r sukkeret er smeltet.
H\u00e6ld massen i en sk\u00e5l og pisk. Pisk indtil det er l\u00e6kkert, luftigt og fast. Den skal v\u00e6re kold. Du kan evt tils\u00e6tte farve, n\u00e5r din marengs begynder at samle sig.
L\u00e6g frostingen over i en spr\u00f8jtepose med det samme og pynt dine kager. Drys med kirseb\u00e6rst\u00f8v<\/p>\n","protected":false},"excerpt":{"rendered":"
Red velvet cupcakes, 24 stk 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 Vaniljefrosting 3 3\/4 \u00e6ggehvide – (Svarer til 3 b\u00e6gre past. \u00e6ggehvide fra Hedegaard) 225 g sukker
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