Cupcakes 'Red Velvet'

Preparation

1. We start by making a 'Buttermilk' It is a buttermilk that is obtained by mixing milk with an acid. In this case it will be the lemon. We pour the splash of lemon juice and mix. We let it rest for at least 10 minutes.

2. Next we make icing sugar for the frosting or cream. We put 100 g of sugar in the glass and pulverize by programming 10 seconds speed 5-10. We booked.

3. We sift the dry ingredients. Mix the flour with the yeast, cocoa and a pinch of salt and sift the mixture using a strainer or sieve. We booked.

4. With everything ready, we can start. Put the soft butter and the 150 g of normal sugar in the glass. We mix by programming 3 minutes at speed 3.

5. With the Thermomix running, add the egg and the vanilla essence. At the end of the time, we lower the mixture from the walls with a spatula and add the coloring paste. I suggest you add little by little until you find the color, since these colorants are very intense and stain a lot. I used just under a teaspoon. We mix 1 minute at speed 3.

6. We start the Thermomix to speed 4 to intersperse the flour mixture with the 'buttermilk'. We will add 3 tablespoons of flour and a splash of 'buttermilk' to finish with both ingredients.

7. It was time to add the yeast. To do this, we will mix the bicarbonate with the vinegar and immediately introduce it into the glass and then mix it by programming 1 minute at speed 3.

8. We preheat the oven to 180º. We pour the dough into a bowl and prepare our cupcake tray by inserting a paper capsule in each hole. With an ice cream spoon we are taking tablespoons of dough filling the capsules halfway (at most 3/4 of it). That way they will be flat once we remove them from the oven. We bake them with heat up and down for about 20-22 minutes. Once ready, let them cool for 5 minutes and remove them from the mold to let them cool completely on a rack. We should not leave them inside the mold to cool since the humidity can make the cupcakes detach from the capsules.

9. We prepare the frosting or coverage. In the very clean glass, we introduce the icing sugar that we will sift using a sieve or strainer and the 80 g of butter at room temperature. We mix by programming 3 minutes at speed 3. While mixing, add the vanilla essence. Once finished, we lower the remains of the walls with the spatula and we mix again 1 minute at speed 3.

10. Add 250 gr of very cold cream cheese and mix by programming 1 minute at speed 3. We introduce the frosting in a pastry bag with a star nozzle. If we see that it is a little soft, we can put it in the refrigerator for a few minutes so that it takes consistency.

11. Once cold, we decorate the cupcakes. We reserved one to use for decoration. We take the pastry bag and decorate by pressing on the cupcakes and turning from the inside to the outside in a clockwise direction (you will see it very well in the video). To finish we will take the reserved cupcake. We will cut it in half and use its crumb by grating it on the cupcakes with a grater or strainer. You will see how beautiful it is.