These red velvet cupcakes consist of a classic red velvet sponge, a white chocolate ganache inner core, white chocolate ganache frosting to top and a sprinkle of red velvet crumbs to decorate.
I use this recipe to make 12 cupcakes. You can make however many you’d like, however the recipe is accurate for this size of cupcakes.
Ingredients:
For the cupcakes:
- 180g plain flour
- 1/2 tsp bicarbonate of soda
- 1 tbsp cocoa powder
- 1/4 tsp salt
- 60g melted salted butter
- 200g granulated sugar
- 120ml vegetable oil
- 2 eggs
- 2 tsp vanilla
- 1/2 tsp white wine vinegar
- 120ml buttermilk
- 2/3 tube red gel food colouring (10g)
For the icing:
- 170g melted white chocolate
- 225g cubed salted butter
- 240g icing sugar
- 2 tbsp milk
- 1/2 tsp vanilla
Method:
1. Preheat your oven to 180C and line and prepare your cupcake trays.
2.In a small mixing bowl, combine your dry ingredients: flour, baking soda, cocoa and salt.
3. In a large bowl, one by one, add your wet ingredients, whisking well as you add each ingredient until you have a smooth cake batter (melted butter, sugar, oil, eggs, vanilla, white wine vinegar, buttermilk and red food colouring). Add your dry ingredients and slowly fold in until fully combined, being careful not to overmix the batter.
4. Pour your mixture into the cupcake tins evenly and bake for around 18-20 minutes. Use the skewer test to ensure that the cupcakes are cooked through.
5. Let the cupcakes cool as you make your icing: add your melted chocolate to a bowl then beat in butter, icing sugar, milk and vanilla gradually until a light and fluffy smooth frosting is formed. Place in the fridge to cool a little if necessary to get it to piping consistency.
6. Use a circular thing (I use the wide edge of a large piping nozzle) to cut out holes in the centre of your cupcake. Place the offcuts aside. Place your frosting in an icing bag and carefully fill in the holes. Top your cupcakes with the remaining icing, and sprinkle with the leftover cake crumbs (you will need to break them apart by hand). Place in the fridge to set for at least 3 hours.
Enjoy!
Tips: I like to store my cupcakes in the refrigerator and then remove them a little while before I eat them! If refrigerated, these cupcakes taste best when consumed within 5 days. They can also be frozen if you separate the cake and frosting :).
If you give my recipe a try, please consider leaving me some feedback or sending me a picture of your bake! You can contact me @sliceoflifeizzy on instagram and Snapchat.