Thursday, March 10, 2011

The Cupcake Collective No. 3: Chocolate Red Velvet Cupcake

Chocolate Red Velvet Cupcake

 I used my favorite red velvet cupcake recipe for this one but I used three tablespoons of powdered cocoa instead of just two teaspoons, resulting in a richer deeper red colored cupcake. I frosted the cooled cupcakes with white chocolate cream cheese frosting and finished off with premium quality dark chocolate shavings.

Love chocolates and red velvet cupcakes? Then this is a must-try cupcake project.

Red Velvet Cupcake

3 cups all-purpose flour
2 tsp unsweetened cocoa powder
¾ tsp salt
3 large eggs, at room temperature
¾ cup butter, at room temperature
2¼ cups granulated sugar
1½ tsp vanilla extract
1 ounce bottle of red food coloring (2 Tbsp.)
1½ cups buttermilk
1½ tsp baking soda
1½ tsp vinegar

1. Preheat oven to 350°F. Line cupcake pans with paper liners.

2. In a medium bowl, whisk together flour, cocoa powder and salt. Set aside.

3. In a large mixing bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium speed after each. Bet in food coloring on low.

4. Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

5. Fill cupcake liners two-thirds full. Bake 15 to 17 minutes, or until toothpick inserted near centers comes out clean. Cool pans on wire racks for 10 minutes. Gently remove cupcakes from pans; cool.

Yield: About 28 cupcakes

White Chocolate Cream Cheese Frosting

6 oz. white chocolate
8 oz. cream cheese
1/4 c unsalted butter
1 tsp. vanilla
1 c. confectioners sugar

1. In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.

2. Add in melted and cooled white chocolate.

3. Beat on high speed for 3-4 minutes.

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