This is a classic and delicious recipe for a red velvet cupcake, with a smooth white chocolate cream cheese frosting. Perfect for every ocation especially for valentines day!
Course: cake, Dessert
Keyword: chocolate cake, cream cheese frosting, cupcake, cupcakes, halloween cupcakes, red velvet, red velvet cupcake, red velvet cupcakes, valentine cupcake, white chocolate frosting
10gunsweetend cocoa powder
1tbspbeetroot powdernatural color or use 2 tbsp red food coloring
white chocolate cream cheese frosting
Preheat the oven to 180°C and prepare a muffin pan with 12 cupcake liner
In a large bowl mix together the flour, cocoa powder and beetroot powder. In a smaller bowl combine vanilla extract, buttermilik and vinegar.
Beat the softened butter and sugar until pale and fluffy, add the eggs one at the time. Now add alternately the dry ingredients and the wet ingredients and mix until everything is combined.
Using an ice cream scoop or spoons, divide the batter evenly onto the cupcake liner.
Bake for 18-20 minutes or until toothpick comes out clean at 170°C. Let it cool completely before frosting.
White Chocolate Frosting
In a small microwave safe bowl heat carefully the white chocolate and the cream in the microwave until melted and combine. Let it cool completely. It needs to be cold, so please be patient if not your frosting will be runny.
Beat the softened butter and the caster sugar until pale and fluffy for at least 6 minutes. It needs to be very light in color. Add the white choclate cream and beat again. Add the Cream Cheese and only beat for a short time. IMPORTANT Don't overbeat it! only until its just combined!
Pipe the frosting on top of the cake
Melt 50g dark chocolate and pipe little hearts and love or xoxo on parchment paper and let it harden in the fridge.
If you used red food coloring and not beetroot powder than you need to add it to the buttermilk, vinegar and vanilla extract, before you add it alternately with the dry ingredients to the sugar butter-egg-mixture.