Making Halloween red velvet cupcakes

First, start by making the Halloween red velvet cupcakes. Finally, sprinkle some chopped white chocolate over the cupcakes and bake them in the oven for 20 to 30 minutes. You can also use the Tefal Cake Factory for this. Then let the cupcakes cool down.

Then hollow a small hole out of the cupcakes and fill this hole with the Steviala Supreme Strawberry. Use a piping bag with a pointed mouth for this. Then set the Halloween red velvet cupcakes aside for a while.

Making sugarfree meringue buttercream

Then we get started with the sugarfree meringue buttercream. Fill a saucepan with a layer of water. Place a heat-resistant bowl on top, making sure that the bowl does not touch the water. Add the egg white and the Steviala Frost Vanilla to the bowl and keep stirring with a whisk for 5 minutes until the Frost is completely dissolved.

Then remove the bowl from the saucepan and beat the egg whites for 10 minutes until stiff. It is best to use a kitchen machine for this. Keep mixing for 10 minutes because the mixture has to cool down before you add the butter. You should be able to hold the mixing bowl with whipped egg whites upside down without anything falling out.

Then cut the butter into cubes and add this cube by cube to the beaten egg white. Then mix this again for about 10 minutes to a creamy buttercream.

Has the buttercream become too runny? Place the mixing bowl in the fridge for 30 minutes and then continue to whisk.

Spoon the sugarfree meringue buttercream into a piping bag with a star nozzle. Then decorate the Halloween red velvet cupcakes and top it off with more Steviala Supreme Strawberry.