MINI SWIRL CAKES #cake #swirl #chocolate #food #Recipe #tiktokfood #fy #fyp #foryou #foryoupage #trending #viral RED VELVET BATTER 2 eggs (medium) 100 g granulated sugar 16 g vanilla sugar (2 sachets) 85 ml sunflower oil 85 g yogurt 1 tsp red food coloring gel 115 g flour (all-purpose) 2.5 g baking powder 5 g cocoa powder TOPPING 25 ml heavy cream 75 g white chocolate CARROT BATTER 2 eggs (medium) 50 g brown sugar 40 g granulated sugar 8 g vanilla sugar (1 sachet) 2 g cinnamon powder (⅔ teaspoon) 95 ml sunflower oil 150 g carrots 40 g walnuts 120 g flour (all-purpose) 2.5 g baking powder TOPPING 25 ml heavy cream 75 g white chocolate CHOCOLATE BATTER 2 eggs (medium) 50 g dark brown sugar 50 g granulated sugar 16 g vanilla sugar (2 sachets) 85 ml sunflower oil 100 ml milk 80 g flour (all-purpose) 2.5 g baking powder 30 g cocoa powder TOPPING 40 ml heavy cream 40 g dark chocolate chocolate sprinkles PISTACHIO BATTER 2 eggs (medium) 100 g white sugar 8 g vanilla sugar (1 sachet) 90 ml sunflower oil 75 ml milk 40 g pistachios (unsalted) 120 g flour (all-purpose) 2.5 g baking powder TOPPING 80 g pistachio paste edible rose petals RED VELVET BATTER Break the eggs into the bowl. Add sugar and vanilla sugar, and mix for 1 minute. Add sunflower oil and mix until well combined. Add yogurt and red food coloring gel, mix well. Sift the flour, baking powder, and cocoa powder into the bowl. Mix until smooth. Grease the mini swirl baking mold and add the red velvet batter (65-70 grams each). Bake the red velvet swirl cupcakes in a preheated oven at 170°C for 17-20 minutes. Keep a close eye on the baking time, as each oven varies. Heat heavy cream (25 ml) until near boiling. Add white chocolate pieces (75 g). Let it sit for 1 minute and then stir until smooth. Transfer the white chocolate ganache to a piping bag and let it cool slightly. Garnish the red velvet swirl cupcakes with white chocolate ganache and red velvet crumbs. CARROT BATTER Break the eggs into the bowl. Add brown sugar, granulated sugar, vanilla sugar, and cinnamon powder. Mix for 1 minute. Add sunflower oil and mix until combined. Add grated carrot and chopped walnuts. Mix until combined. Sift the flour and baking powder into the bowl. Mix until smooth. Grease the mini swirl baking mold and add the carrot batter (65-70 grams each). Bake the carrot swirl cupcakes in a preheated oven at 170°C for 17-20 minutes. Keep a close eye on the baking time, as each oven varies. Heat heavy cream (25 ml) until near boiling. Add white chocolate pieces (75 g). Let it sit for 1 minute and then stir until smooth. Transfer the white chocolate ganache to a piping bag and let it cool slightly. Garnish the carrot cupcakes with white chocolate ganache, chopped walnuts, and a candy carrot. CHOCOLATE BATTER Break the eggs into a bowl. Add dark brown sugar, granulated sugar, and vanilla sugar. Mix for 1 minute. Add sunflower oil and milk. Mix well. Sift the flour, baking powder, and cocoa powder into the bowl. Mix until a smooth batter forms. Grease the mini swirl baking mold and add the chocolate batter (65-70 grams each). Bake the chocolate swirl cupcakes in a preheated oven at 170°C for 17-20 minutes. Keep a close eye on the baking time, as each oven varies. Heat heavy cream (25 ml) until near boiling. Add pure chocolate pieces (75 g). Let it sit for 1 minute and then stir until a smooth mixture is obtained. Transfer the chocolate ganache to a piping bag and let it cool slightly. Garnish the chocolate cupcakes with the pure chocolate ganache and sprinkle some chocolate sprinkles on top. PISTACHIO BATTER Break the eggs into a bowl. Add white sugar and vanilla sugar. Mix for 1 minute. Add sunflower oil and milk. Mix well. Add ground pistachios and mix until smooth. Sift the flour and baking powder into the bowl. Mix until smooth. Grease the mini swirl baking mold and add the pistachio batter (65-70 grams each). Repeat the same steps as before. - @kookmutsjes