Festive Bundt Cupcake "Red Velvet" with cream cheese

Festive Bundt-cake “Red Velvet” with cream cheese – A detailed recipe for cooking. Share with friends: Time: 4 hours. 15 minutes. Difficulty: medium Servings: 8 – 10 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

For curls from the filling:

225 gr. cream cheese (curd cheese)
2/3 Art. Sahara
2 large eggs
3 tbsp. l sour cream
3 tbsp. l fat cream
1 tsp vanilla extract

For a cupcake:

2.5 tbsp. premium flour, plus a little to sprinkle
1.75 Art. Sahara
2 tbsp. l cocoa powder
1 tsp baking soda
1 tsp salt
1.5 tbsp. vegetable oil
3/4 Art. sour cream
2 large eggs, room temperature
1.5 tsp gel food coloring red
1 tsp vanilla extract
1 tsp white distilled vinegar (6%)
Non-stick cooking spray

For glaze:

110 gr. cream cheese
1/2 tbsp. powdered sugar
1/2 tbsp. sour cream
1 tsp vanilla extract
A pinch of salt

Recipes with similar ingredients: premium flour, eggs, cream, sour cream, biscuit dough, curd cheese, vanilla extract, icing sugar, cocoa

Recipe preparation:

Prepare the filling. In a food processor, mix cream cheese, sugar, eggs, sour cream, cream and vanilla until the consistency of a smoothie. Set aside. Cook dough. Place the wire rack in the lower third of the oven. Preheat oven to 180 ° C. Take a round baking dish (22-25 cm) with hole in the middle, cover it with plenty of culinary inside Spray and sprinkle with flour, removing excess. In a large bowl, mix flour, sugar, cocoa powder, baking soda and salt. In a medium bowl whip vegetable oil, sour cream, eggs, food coloring, vanilla, vinegar and 1/4 tbsp. water. Pour this mixture into a bowl with dry ingredients and mix well.
Lay out 3 tbsp. the dough into the prepared round shape. Pour in cream cheese filling, then evenly spread on top remaining dough. Bake for about 1 hour 10 minutes, until on top cracks will appear, and on the toothpick after piercing the cake will not stay dough. Transfer to a wire rack and allow to cool without removing out of shape, about 20 min. Then gently flip the shape, laying cupcake on a plate. Allow to cool completely for as at least 2 hours. Prepare the icing. In a food processor mix until smooth cream cheese, icing sugar, sour cream, vanilla and salt. Pour and distribute on a cooled cupcake. desserts:
- Classic Red Velvet Cake
- Red Velvet Cheesecake
- Cherry roll Red Velvet
- Cupcakes Red Velvet
- Cake – Ice Cream Red Velvet
- Sandwich – Red Velvet Cookies