Red Velvet & W Choc Cupcakes
These red velvet cupcakes are a true delight for both the eyes and the taste buds. Moist and decadent, they are topped with a luscious cream cheese frosting infused with white chocolate, adding a touch of elegance to these already impressive treats. Perfect for any special occasion or whenever you're in need of a sweet indulgence.
— Constant Cookbook
Ingredients
- For the cupcakes:
- 2 1/2 cups sifted cake/ supreme sponge flour (sainsburys sell supreme sponge flour)
- 1 heaped teaspoon baking powder
- 1 teaspoon salt
- 3 1/2 tablespoons unsweetened cocoa powder
- 1 bottle (38 ml) red food colouring
- 1/2 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 1 small teaspoon white vinegar
- 1 small teaspoon baking soda
- For the frosting:
- 150 g unsalted butter (don't use spreadable butter)
- 250 g cream cheese (mascarpone is best)
- 1 - 2 cups royal icing sugar, sifted (to taste and consistency preferred)
- 200 g Nestle Milky Bar (2 large bars)
Instructions
- Preheat oven to 180 degrees Celsius. Line two 12-cup muffin tins or silicone pans with cupcake liners.
- Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a smaller bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside
- In a large bowl, using a hand mixer or electric mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
- In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don't do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full. Place muffin tins in your preheated oven. Bake for approximately 20, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete. Or you can insert a toothpick into the center of a cupcake in the center of the tin and if it comes out clean they are done.
- Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.
- Make sure all of your frosting ingredients are at room temperature.
- Melt the white chocolate in a bowl over boiling water stirring regularly to ensure it doesn't burn. Once melted remove from heat and allow to cool to room temperature
- In a mixing bowl, mix butter on medium speed until light and creamy. Add cream cheese and mix until fluffy. Add the cooled melted white chocolate and mix until combined.
- Slowly add the sugar, one cup at a time until you have the consistency and taste that you prefer.
- Use to cover the cooled cupcakes. The icing can get a little soft while using. If so put the iced cup cakes in the fridge until the icing has set.
Yield
Makes 24 cakes
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