In connection with the “Diagonale – Filmfestival”, which takes place in Graz (Austria) every year, Anja of Food Freshion started the “Smart Cinema Snack”-Challenge on March 17 and appointed me as the official MovieMunchies -Expert! 🙂 My category “Moviemunchies” had inspired her to this challenge!
I kinda like my new title and therefore a contribution by me was a must…
This was a pretty tough challenge for me, because healthy is not exactly a strength of this Backdirndl and because “MovieMunchies” normally means that the snack fits the theme of the movie but the Diagonale is a whole festival and not just one film.
In the end, I decided on going with the colors of the Diagonale-Logo with my desserts. Therefore I made red-white-red Red Velvet Cupcakes, red Diagonale-Shortbread and fruity, no-bake dessert skewers.
Something for everyone – opulent, easy-peasy or healthy! ❤
In this post, I want to share with you my red Red Velvet Cupcakes with white center and Vanilla Cream Cheese Frosting with hidden Strawberry inside.
Let’s start baking!
For the batter (makes 12 cupcakes) you will need:
- 60g butter, softened
- 160g sugar
- 1 egg (L)
- 1/4 tsp salt
- 1/2 the seeds of a vanilla pod
- 1/2 tsp baking soda
- 150g flour
- 130g buttermilk
- 3/4 tsp white wine vinegar
- 3/4 tbsp cocoa powder, unsweetend
- Red food coloring
Once you have all the ingredients and equipment ready, turn your oven to 350°Fahrenheit/180°Celsius air circulation (390°Fahrenheit/200°Celsius bottom and top heat) and position 12 muffin liners in your baking tray.
Beat the butter until light and fluffy and then add the sugar. In a seperate bowl, combine eggs, salt and vanilla seeds and whisk with a wire balloon whisk. Slowly add the eggmixture to the butter mixture beating on high.
Intermix flour and baking soda in one bowl and buttermilk and white wine vinegar in another. Spoonwiese add the two mixtures to the butter-egg-mixture interchangeably.
As soon as everything is well-combined, divide it into 1/3 and 2/3. Put 1/3 of the batter into a seperate bowl – this will be the center of our cupcakes. (For my red-white-red cupcakes, I left this batter plain but of course you could also tint it any color you like.)
Add the cocoa powder and red food coloring to the 2/3 of the batter that remain in your bowl. (I chose Red Velvet Cake because it naturally matched my red-white-red theme, but you coud also dye it a different color. I used 2-3 tsp of food coloring gel to get this intense red color.)
Fill the white and red batter into two icing bags (otherwise the filling of the liners will be a huge mess! :-P).
Simply insert the gadget in three compartments of your baking pan (iners already inside!). Then squeeze a bit of the white batter into the middle until the batter reaches the marking line and pipe the outside ring 2/3 full with the red batter. Slowly pull up the gadget and insert it into the next three compartments. So easy and so fast! ❤
Bake the cupcakes for ~ 20 minutes.
Test each batter seperately for doneness using a toothpick!
Generously soak the warm cupcakes’ tops with syrup (recipe below).
For one-tone cupcakes you will need:
- 1 1/2 tbsp cocoa powder, unsweetened
- ca. 5 tsp (25ml) red food dye
Intermix the cocoa powder with the flour-baking soda-mixture and add the food coloring to the batter last.
For the syrup (optional!) you will need:
- 60ml water
- 60g sugar
- 1/2 tsp vanilla extract
Bring water and sugar to a boil. As soon as all the sugar granules have dissolved and the syrup has slightly thickened, set the syrup aside. Add the vanilla extract to the syrup once it has cooled. Done!
For the Vanilla Cream Cheese Frosting you will need:
- 170g butter, softened
- 1 1/4tsp vanilleextract
- 350g powdered sugar, sifted
- 170g cream cheese
- 12 fresh strawberries, washed and with cut tops
Using an electric whisk, beat your butter. Add the vanilla extract and your sifted sugar in two portions, beating vigorously at each stage. At this point, the consistency of your frosting is rather crumbly.
Now add the cream cheese and beat on the lowest possible setting. Beat only for as long as you need to to receive a smooth consistency. If you do not use the frosting immediately or it did get a little bit too soft, put it in the fridge and let it set.
Put the frosting into a piping bag equipped with a small tip (e.g. star tip).
Pipe a small circle of frosting in the middle of your cupcake and put your strawberry on top. Then cover the whole strawberry bottom to top with icing. I sprinkled red star sprinkles on the cupcake – cause these little cupcakes are real flavor-superSTARS… 😀
(I got the idea from alldDayChic.)