Red Velvet Heart Cupcakes

Ingredients

Cupcake Batter

  • 150 grams (1.25 cups) flour
  • 7 grams (2 teaspoons) cocoa powder
  • 115 grams (0.5 cups) sugar
  • 4 grams (1 teaspoon) baking powder
  • 40 grams (3 tablespoons) vegetable oil
  • 25 grams (2 tablespoons) butter, room temperature
  • 1 egg
  • 110 grams (0.5 cups) kefir
  • Red food coloring (optional)

Raspberry Jam Filling

  • 120 grams (1 cup) raspberry puree
  • 40 grams (3 tablespoons) sugar
  • 1.5 teaspoons cornstarch
  • Red food coloring (optional)

Cream Cheese Frosting

  • 300 grams (1.25 cups) cream cheese
  • 80 grams (0.33 cups) heavy cream (33%)
  • 80 grams (0.5 cups) powdered sugar

Equipment

  • Mixing Bowls:

    Use different sizes for wet and dry ingredients. A deeper bowl for wet ingredients makes whisking easier!

  • Sifter:

    Sifting flour and cocoa powder ensures a smoother batter and fluffier cupcakes.

  • Hand Mixer:

    Essential for whipping up that smooth, dreamy cream cheese frosting. A stand mixer works great too!

  • Cupcake Liners:

    They keep the cupcakes from sticking to the pan and make cleanup a breeze.

  • Pastry Bag:

    Perfect for filling cupcakes with jam and for decorative frosting swirls!

  • Oven Thermometer:

    Ensure your oven is at the precise temperature for the best baking results.

Instructions

Step 1

Cupcake Batter

Preheat your oven to 170-180°C (340-355°F).
In a bowl, sift together the flour, cocoa powder, and baking powder. Add the sugar and whisk to combine.
In another bowl, mix together the kefir, vegetable oil, butter, and egg. Whisk until smooth. Add in the red food coloring if using. The mixture should be bright red.
Combine the wet and dry ingredients, mixing gently with a spatula until just combined.
Fill cupcake liners 2/3 full (about 63-64 grams per cupcake).
Bake for 15 minutes or until a toothpick inserted into the center comes out clean.

Step 2

Raspberry Jam Filling

Combine the raspberry puree and sugar in a pot and bring to a boil.
Dissolve the cornstarch in one tablespoon of water and add to the puree.
Cook for about 1 minute until thickened. Let cool.

Step 3

Cream Cheese Frosting

Combine the cold cream cheese and heavy cream in a bowl.
Add the powdered sugar and beat with a mixer for 2-3 minutes until a thick, smooth cream forms.

Step 4

Assembly

Cool the cupcakes completely.
Fill the cupcakes with the raspberry jam.
Top with cream cheese frosting.
Decorate as desired.

Servings

When it comes to enjoying these delightful Raspberry-Filled Cupcakes, the possibilities are endless! 🍇🧁

Picnic in the Park: Wrap each cupcake in parchment paper and toss them into your picnic basket. The combination of sunshine and these delicious treats will make for an unforgettable outdoor experience.

Afternoon Tea Party: Serve the cupcakes on a fancy platter alongside a teapot of your favorite brew. Add some fresh raspberries on the side for an elegant touch.

Kids' Birthday Party: Decorate the cupcakes with colorful sprinkles and edible glitter. Watch the kids' faces light up with sheer joy! 🎉

Romantic Dinner: Plate the cupcakes with a swirl of raspberry sauce and a couple of fresh mint leaves. Pair with a glass of sweet dessert wine for the perfect end to the evening.

No matter how you choose to serve them, these cupcakes are sure to steal the show! 🌟

Variations

Gluten-Free Variation: 🌾👉 Simply substitute the regular flour for gluten-free all-purpose flour. Ensure that your baking powder and other ingredients are also gluten-free for a safe and delicious treat.

Vegan Variation: 🌿🍰 Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for a few minutes). Use vegan butter and plant-based kefir or buttermilk. For the frosting, opt for dairy-free cream cheese and coconut cream—the results are equally delightful!

Now everyone can enjoy these cupcakes, regardless of dietary preferences! 🥳

Faq

  • Do I need to use red food coloring?

    No, it's optional. The food coloring gives the cupcakes their vibrant red color, but you can skip it if you prefer.

  • How do I know when the cupcakes are done baking?

    Insert a toothpick into the center of a cupcake. If it comes out clean, they are done.

  • Can I use frozen raspberries for the filling?

    Yes, just thaw and puree them before using. Fresh raspberries work best, but frozen can be a great alternative!

  • How do I store these cupcakes?

    Store them in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

  • Can I make the frosting ahead of time?

    Yes, you can prepare the cream cheese frosting and refrigerate it for up to 2 days. Just give it a quick mix before using.

  • What's the best way to fill the cupcakes with jam?

    Use a pastry bag with a round tip to inject the jam into the center of each cupcake. You can also cut out a small part of the center, fill with jam, and then replace the cut-out piece.

Nutrition facts

Red Velvet Heart Cupcakes
Recipe Yield:12 cupcakes
Calories:250-300 calories per cupcake
Calories (Min - Max):250 - 300
Total Fat:18g
Saturated Fat:8g
Protein:4g
Total Carbohydrate:28g
Total Sugars:20g