Red Velvet Trifle Cups – Home Cooking Adventure

Red Velvet Everything seems like natural food for Valentine’s Day. These red velvet cups are a delicious and beautiful way to share the love! It’s dense with a moist velvety crumb and a very delicate and creamy sweet cream cheese frosting.

Trifles are very easy to make, all you have to do is make a red velvet roll, cut it into smaller rolls, then layer all the ingredients and they come together beautifully in any glass, clear dish or mason jar!

How to make the red velvet cups

First, you need to make the red velvet cake roll. Start by mixing the sugar and butter, then add the oil, vanilla, egg and red food coloring. Start with only 1 teaspoon of food coloring, you can add a little more at the end if you want it more intense. Keep in mind that the color intensifies during baking. Then fold in all the dry ingredients, alternating with the milk. At the end, whip the protein a little with a fork and fold it into the batter. This will give a velvety touch to the cake.

While the cake is in the oven, you can prepare the cream cheese frosting and the berry jam.

For the sauce, simply bring the fruits and sugar to a boil, let them boil for 3 minutes and that’s it. You can replace the mixed berries with just raspberries or blueberries, whichever you like best.

For the cream cheese coating, you just need to mix all the ingredients until stiff peaks form and then you can start assembling the dessert.

While the cake is still warm, carefully trim the edges until they are neat. Take a kitchen towel and spray water on it to slightly wet it. This helps the cake not stick to the towel, and also helps cool the cake faster. Turn the cake over on the towel and remove the parchment paper. While still hot, roll the cake in a towel. You’ll need to do this while it’s still hot, or it will crack, so be careful. Allow to cool completely. Roll the cake and spread a very thin layer of cream cheese frosting, then re-roll the cake back. Refrigerate for at least one hour before cutting.

How to assemble the triple cups

In the glass containers of your choice, fill a third of the glass with frosting, then cut the cake roll into small pieces about 1/2 inch (1 cm) thick and place them in the glasses, on top of the frosting, to touch the sides of the glasses. Add the berry sauce on The buns. Then finish with the remaining cream cheese coating. Decorate with fresh fruit.

Hope you’ll try these gorgeous and decadent red velvet cups. tag me Instagram If you do and enjoy like us.

Other desserts are perfect for Valentine’s Day

This red lava cake is one of our favorite red velvet desserts that you can make for your loved ones on special occasions. It’s decadent and very tasty. Red Velvet Cheesecake Brownies with Chocolate Lace Cups is another dessert you might want to try for this special day that is very easy to make. The heart-shaped chocolate pavlova is an impressive dessert drizzled with chocolate and topped with airy cream cheese and fresh berries. These chocolate raspberry pies are super fun to make and are a perfect treat for Valentines.

You may also like:
chocolate terrine
Chocolate panna cotta
Raspberry chocolate cups
Chocolate lava cake
Raspberry souffle

Triple glasses of red velvet

Red Velvet Everything seems like natural food for Valentine’s Day. These red velvet cups are a delicious and beautiful way to share the love! It’s dense with a moist velvety crumb and a very delicate and creamy sweet cream cheese frosting.

Dishes 2

preparation time 20 subtlety

Cooking time 1 hour

Total time 1 hour 20 subtlety

Component

1x2x3x

Red velvet cake batter

• 1 Goblet (125 grams) all-purpose flour
• 1/3 teaspoon (2 grams) baking soda
• 1 teaspoon (5 grams) cocoa powder
• 1/4 teaspoon (1 gram) of salt
• 3 tablespoon (45 grams) unsalted butter softened
• 2/3 cups (135 grams) granulated sugar
• 1/3 Goblet (80 ml) vegetable oil
• 1 A large egg room temperature and separated
• 1 teaspoon (5 grams) vanilla extract
• 1-2 teaspoon (5-10 grams) red gel food coloring
• 1/3 Goblet (80 ml) buttermilk at room temperature

Berry sauce

• 5 courage (150 g) fresh or frozen berries
• 1/4 Goblet (50 grams) of sugar

Cream cheese frosting

• 9 courage (250 g) cream cheese
• 1/3 Goblet (40 grams) powdered sugar
• 1/2 teaspoon (3 grams) vanilla extract

Instructions

Prepare the berry sauce.

• In a medium saucepan, bring the berries and sugar to a boil, cook for 3 minutes and remove from the heat. Cool to room temperature.

Prepare the red velvet cake roll.

• Preheat the oven to 350F (180C). Grease and line one 8×9 inch (20×23 cm) baking pan with parchment paper.

• Beat the butter and sugar on medium-high speed until combined.

• Add the oil, egg and vanilla extract and beat on high heat for 2 minutes.

• Whisk in the desired amount of food coloring just until combined. I used 1 teaspoon of red gel food coloring.

• Whisk the flour, baking soda, cocoa powder and salt together in a bowl.

• With the mixer on low speed, add the dry ingredients in 2-3 additions alternately with the butter.

• Lightly whip the egg white with a fork, then fold it into the cake batter.

• Pour the batter into the prepared baking dish and spread evenly.

• Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.

• While the cake is still warm, carefully trim the edges until they are neat.

• Take a kitchen towel and splash water on it. Turn the cake over on the wet towel and remove the parchment paper. While still hot, roll the cake in a towel. Let it cool to room temperature.

Prepare the cream cheese frosting.

• In a bowl, beat together all the ingredients until stiff peaks form, about 2 minutes. Keep it in the fridge until you assemble the dessert.

• Roll the cake and spread a very thin layer of cream cheese filling on the cake, about 5 tablespoons (70 grams).

• Roll the cake back. Refrigerate for at least an hour.

Assemble the triple cups.

• I used 2 large 14 fl.oz. (400 mL) wine glasses. But you can easily fit smaller glasses or glasses. On the bottom of your triple plate, put a generous layer of cream cheese frosting, about 1/3 cup (70 grams) per glass.

• Cut the red velvet cream cheese rolls into 1/2 inch (1 cm) thick slices. Arrange on top of the cream cheese in glasses. Try to stick the rolls to the walls of the glass. About 4-5 roll slices per glass, it depends on the size of your glass.

• Using a simple spoon, spread the sauce on the cake rolls. 4-5 tablespoons (70 grams)/cup are enough, just to cover the buns and drizzle between them.

• Fill a piping bag with the remaining cream cheese frosting and cool evenly on the cake rolls.

• Decorate with fresh berries. have a nice time!

diet

dose: 1Glass from 4Calories: 832KKLCarbohydrates: 86.6Gprotein: 10.6GFat: 51.2GSaturated fat: 23.7GCholesterol: 135mgsodium: 522mgpotassium: 248mgfiber: 2GSugar: 59.4Gcalcium: 95mgiron: 3mg