Red Velvet Cupcakes
with mascarpone frosting | to share
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Tags:
Recipe
Allergens:
Soja
•Tarwe
•Ei
•Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total30 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
1 pack
Red velvet cake mix
(Contains: Soja, Tarwe May be present: Lupine, Melk (inclusief lactose), Noten, Pinda's, Sesamzaad, Ei, Gluten)
2 piece
Egg
(Contains: Ei)
200 g
Mascarpone
(Contains: Melk (inclusief lactose))
200 g
Powdered sugar
(May be present: Melk (inclusief lactose), Noten, Ei, Gluten, Soja)
Not included in your delivery
150 milliliters
Water
80 milliliters
Sunflower oil
Nutrition Values
Energy (kJ)9247 kJ
Calories2210 kcal
Fat90 g
Saturated Fat37.4 g
Carbohydrate311.5 g
Sugar213.5 g
Dietary Fiber4.5 g
Protein23.2 g
Salt3.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Mixing Bowl
•Muffin tin
•Mixer
Cooking Steps
1
- Preheat the oven to 180°C.
- Line a muffin tin with parchment paper by cutting squares large enough to fit in each muffin tin cup (see Tip).
- Add the red velvet cake mix, eggs, sunflower oil and water to a large mixing bowl.
- Mix well until it becomes a smooth batter.
Tip: if you have paper cupcake or muffin liners, use these instead.
2
- Divide the batter over the muffin tin, filling each cup until it almost reaches the top.
- Bake in the oven for 15 - 20 minutes, until cooked through.
- Meanwhile, add the mascarpone and powdered sugar to a mixing bowl.
- Mix with a handheld mixer until you have firm peaks.
3
- Remove the cupcakes from the oven and allow to cool down completely, for about 30 minutes.
- Once the cupcakes have cooled, remove them from the tin.
- Spread the mascarpone frosting on top.
- Serve the cupcakes.
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