I made these delicious red velvet cupcakes for Laura's 21st. They are incredibly moist, and the white chocolate cream cheese icing is divine. I love them so much.
We were baking in the middle of the night, and realized that we didn't have enough red food colouring.. So we just used pink! To be honest I couldn't really tell the difference, so if you happen to be in the same situation, I would just substitute with pink again (:
For the Cupcakes:
- 1/4 cup cocoa powder
- 3 tsp red (or pink!) food coloring
- 1 tsp bicarb soda
- 200g butter, at room temperature
- 1 1/2 cups caster sugar
- 2 cups plain flour
- 1 cup buttermilk*
- 2 eggs, whisked
- 1 tbs white wine vinegar
- 2 tsp vanilla bean paste/ vanilla extract
- Preheat the oven to 180C, and line two cupcake tins.
- Make a paste with the cocoa powder, food coloring, and bicarb. It should be thick and really dark.
- Beat the butter and sugar until it is a pale, creamy colour, and fluffy.
- Add in the eggs, one at a time, then the milk, vinegar and vanilla.
- Add in the paste.
- Fold in the flour until incorporated thoroughly; the mixture should not be lumpy.
- Fill the cupcake liners until they are 3/4 full, and then bake for 25-30 minutes or until the centre springs back when touched, or until a skewer inserted in the middle comes out clean.
- 500g cream cheese, at room temperature
- 250g white chocolate
- 2 cups icing sugar
- 1 tsp vanilla bean paste/ vanilla extract
- Melt half the white chocolate in a double boiler, making sure the bottom of the bowl doesn't touch the water. Take it off the heat and slowly stir in the remaining chocolate until it's incorporated smoothly and is shiny.
- Beat the cream cheese until it is light and fluffy.
- Slowly beat in the chocolate, then the icing sugar and vanilla.
- Fill a piping bag and pipe onto your cupcakes (: