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Red Velvet Mascarpone Minis https://www.metro.ca/userfiles/image/recipes/gateaux-miniatures-au-mascarpone-10254.jpg PT20M PT12M PT32M
Preheat oven to 375°F (190°C).With an electric mixer, beat egg with sugar at high speed for 2 minutes.Mix flour with baking powder, baking soda and cocoa.Incorporate dry mixture into egg mixture while alternating with beet juice.Begin and end with dry ingredients.Add melted butter last.Spread cake mix into a buttered mini-muffin mould.Cook in oven for 10–12 minutes or until a cupcake springs back after being pressed lightly with a finger. Let cool.Meanwhile, whip Mascarpone with cream, sugar and vanilla.Top each mini-cupcake with Mascarpone icing and decorate (chocolate shavings, candy, crushed candy canes, etc.)
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1 eggs 1/3 cup (75 mL) sugar 1 cup (250 mL) flour 1 tsp. (5 mL) baking powder 1/4 tsp. (1 mL) baking soda 3 Tbsp. (45 mL) cocoa 3/4 cup (175 mL) beet juice 2 Tbsp. (30 mL) melted butter 1/3 cup (75 mL) Canadian mascarpone cheese 3 Tbsp. (45 mL) 35 % whipping cream 3 Tbsp. (45 mL) icing sugar 1/2 tsp. (2 mL) vanilla extract
Red Velvet Mascarpone Minis

Red Velvet Mascarpone Minis

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24
servings
0:20
Preparation
0:12
COOKING
0:32
TOTAL TIME

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Ingredients

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  • 1
    eggs
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  • 1/3 cup
    (75 mL)
    sugar
  • 1 cup
    (250 mL)
    flour
  • 1 tsp.
    (5 mL)
    baking powder
  • 1/4 tsp.
    (1 mL)
    baking soda
  • 3 Tbsp.
    (45 mL)
    cocoa
  • 3/4 cup
    (175 mL)
    beet juice
  • 2 Tbsp.
    (30 mL)
    melted butter
  • 1/3 cup
    (75 mL)
    Canadian mascarpone cheese
  • 3 Tbsp.
    (45 mL)
    35 % whipping cream
  • 3 Tbsp.
    (45 mL)
    icing sugar
  • 1/2 tsp.
    (2 mL)
    vanilla extract
Imprimer ma sélection

Preparation

Preheat oven to 375°F (190°C).

With an electric mixer, beat egg with sugar at high speed for 2 minutes.

Mix flour with baking powder, baking soda and cocoa.

Incorporate dry mixture into egg mixture while alternating with beet juice.

Begin and end with dry ingredients.

Add melted butter last.

Spread cake mix into a buttered mini-muffin mould.

Cook in oven for 10–12 minutes or until a cupcake springs back after being pressed lightly with a finger. Let cool.

Meanwhile, whip Mascarpone with cream, sugar and vanilla.

Top each mini-cupcake with Mascarpone icing and decorate (chocolate shavings, candy, crushed candy canes, etc.)

Source : Dairy Farmers of Canada

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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