Red Velvet Cupcakes + White Chocolate Buttercream
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Red Velvet Cupcakes + White Chocolate Buttercream

Product Code: R0270

This recipe featuring LorAnn's Red Velvet Bakery Emulsion was developed for us by blogger Marcella from Hey Modest Marce.  It's bound to be your new go-to red velvet recipe!  

Marcella writes, "This recipe can certainly be made into an 8-inch cake if you double it, but for festive gatherings I think cupcakes make so much more sense. People get to grab what they want & serve themselves! Easy for the hostess & guest. plus, you get way more frosting if you pipe cupcakes as high as I do. When white chocolate is involved, you best not be skimpy! If you think red velvet cake must have cream cheese frosting, then try infusing some white chocolate into your favourite cream cheese frosting recipe too. Just trust me & add that white chocolate."

Yield:  one dozen cupcakes

Print Recipe PDF

 

Ingredients

For Cake:
2 cups cake flour, sifted
1 heaping tablespoon dutch processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup raw sugar
2 eggs
1/3 cup vegetable oil
1 teaspoon apple cider vinegar
3/4 cup full fat buttermilk
1 teaspoon Two-Fold LorAnn Madagascar Vanilla Extract
1 tablespoon LorAnn Red Velvet Bakery Emulsion 

For Buttercream:
1 cup unsalted butter, room temperature
4 oz white chocolate, melted & cooled
3 cups icing sugar, or to taste
1 teaspoon Two-Fold Madagascar Vanilla Extract
red sugar sprinkles, for topping
white chocolate shavings, for topping

Directions

For Cake:
  1. Preheat oven to 350° F.  In a large mixing bowl sift flour, cocoa powder, baking soda & salt. set aside.
  2. In the bowl of a stand mixer cream the butter & sugar. add the eggs one at a time followed by the oil & cider vinegar.  Rotate between adding in the buttermilk & the flour mixture until combined.  Finish off with the vanilla extract & red velvet emulsion.
  3. Evenly distribute batter amongst lined cupcake tins. Bake for 15 minutes or until the cake bounces back to touch.  Let cool completely before frosting, about 30 minutes.
For Buttercream:
  1. In the bowl of a stand mixer with the paddle attachment cream the butter & white chocolate until smooth.  
  2. Add the icing sugar one cup at a time and beat until light and fluffy.  Finish off by adding in the vanilla.
  3. Frost cupcakes as desired & sprinkle with a touch of red sugar.

Follow this link to view the Red Velvet Cupcake + White Chocolate Buttercream recipe on her blog.



red velvet cupcakes with white chocolate buttercream frosting


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