|Red Velvet with White Chocolate Buttercream|
Instead of the usual cream cheese based frosting, I used white chocolate buttercream to frost these red velvet cupcakes. White chocolate buttercream holds its shape better than the traditional cream cheese frosting giving you a pretty rosette for your cupcake. A drizzle of powdered cocoa gives a sophisticated accent.
Red Velvet Cupcakes
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. Beat 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 Buttercream
2 sticks (1/2 pound) unsalted butter, softened
12 ounces white chocolate, melted and cooled slightly
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
In a large bowl, using a handheld electric mixer, beat the butter at medium speed until creamy. Beat in the melted white chocolate. Add the confectioners' sugar and vanilla and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy.