Beet cupcakes with cream cheese and chocolate

Beet cupcakes with cream cheese and chocolate.


350 g flour
350g finely crystalline sugar
2 eggs
270gr softened butter
150ml liquid yogurt 1%
50ml fresh or bottled beetroot juice
6 stol.lozhek cocoa powder (30g)
1 chayn.lozhka 6% vinegar (I have light, “balsamic”)
1 sachet baking powder (10g)
1 packet of vanilla sugar (10g)
a few drops of red food coloring (optional)
150g soft curd cheese (from “Almette” me)
200ml 35-38% cream
120g white chocolate
1 packet of vanilla sugar (10g)
paper coasters for baking (I have 2 sizes: d = 6 cm, 4 cm, the height of + d = 5 cm, the height of 2.5 cm)


Purified beets rub on a small grater, squeeze the juice 50ml. Whisk the softened butter, sugar and vanilla sugar until white. Beat in the sugar and egg weight whisk again until fluffy. Pour the sifted flour with the baking powder and cocoa powder. Stir the mixture until smooth spatula. Add yogurt, beet juice, vinegar and, if applicable, the food red dye. Thoroughly mix the dough paddle. Paper capsules for baking the dough to fill 2/3.


Bake in preheated t = 160C oven for 20-35 minutes until tender. If the surface is covered with cakes cracks and splinters remain dry – ready products (form I 2 sizes – small cakes are baked for 20 minutes, and 35 large). Remove the muffins from the oven and cool.


Chilled cream, whisk in a solid foam. Melt chocolate in a water bath and cool to room temperature. Beat cream cheese, melted chocolate and vanilla sugar. Add the cream whipped cream, stir shovel movements from the bottom up (cream get watery, do not let that bother). Fill the syringe with pastry cream tipped tooth profile. Otsadit cream cupcakes on a surface in the form of mounds.


One cupcake crumble into fine crumbs. Sprinkle crumb “creamy mounds.” Take your cupcakes in the cold to complete solidification cream.

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