METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Red Velvet Mascarpone Minis
2014-12-11
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.)
24
Dairy Farmers of Canada
0
0
0
0
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
24
servings
0:20
Preparation
0:12
COOKING
0:32
TOTAL TIME
Ingredients
-
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
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.
