Simple Delicious Recipes
The perfect red velvet cupcakes. These fluffy moist cupcakes frosted with white chocolate cream cheese frosting are a wonderful treat for Valentine’s or any festive occasion.
These cupcakes are moist and velvety with a lovely buttery flavour and the white chocolate cream cheese frosting is luscious.
Cake Flour – is lighter than all-purpose flour due to its lower protein content, creating light soft-crumbed cupcakes.Â
Cocoa Powder – a little cocoa powder gives a subtle chocolate flavour.
Baking soda – helps the cupcakes rise.
Salt – brings out all the flavours in the cupcakes.
Unsalted butter & Oil – The combination of butter guarantees you cupcakes that are buttery with a soft moist texture.
Egg –Â creates structure and stability within the batter.
Vinegar – Distilled vinegar helps the baking soda leaven the cupcakes.
Vanilla Extract – adds flavour to the cupcakes.
Red Gel Food Colouring – gives the cupcakes the deep red colour.
Buttermilk – It makes the cupcakes extremely moist. You can also make this by combining a cup of milk (250 ml) with a tablespoon of white vinegar or lemon juice.Â
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Let the cupcake cool on a wire rack before piping the frosting on them.Â
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Red velvet is usually paired with cream cheese buttercream. I added some white chocolate to amp up the flavour. You will need cold cream cheese, double or whipping cream, icing sugar, white chocolate, and a pinch of salt.
Let’s talk about which chocolate to use. As the chocolate is going to be melted and added to the frosting, use one you enjoy eating. I used Callebaut couverture white chocolate which is high-quality chocolate that has been enhanced with extra cocoa butter. It tastes amazing. Â
To make the frosting beat room temperature butter until light, add in sifted icing sugar cold cream cream, sifted icing sugar, whipping or double cream, and vanilla extract and beat until the frosting is thic
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