Red velvet cupcake with cream cheese frosting
These red velvet cupcakes with cream cheese frosting can be prepared in half an hour. Perfect if you have an unexpected visitor or want to surprise your loved one.
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Equipment
- Paper cupcake cups
- Cupcake/muffin rack
- Hand or stand mixer
- Double boiler
Ingredients
Ingredients Red Velvet Sponge
- 1 Egg room temperature
- 5 tablespoon Sugar
- 6 tablespoon Canola or sunflower oil
- 1 tablespoon Liquid red food coloring
- 4 tablespoon Milk
- ½ tablespoon Baking powder
- 6 tablespoon Cake Flour
- 1.25 oz White chocolate
Ingredients Frosting
- ¾ cup White chocolate couverture
- ¼ tablespoon Butter room temperature
- ¾ cup Cream cheese
Instructions
- Beat 1 Egg with a mixer on maximum speed while adding 5 tablespoon Sugar (spoon-by-spoon) until it gets fluffy.1 Egg, 5 tablespoon Sugar
- Then, add 6 tablespoon Canola or sunflower oil1 tablespoon Liquid red food coloring, 4 tablespoon Milk, ½ tablespoon Baking powder, and 6 tablespoon Cake Flour. When everything is combined, pour the batter into the muffin cups, filling them ⅔ so they don’t spill when we bake them.6 tablespoon Canola or sunflower oil, 1 tablespoon Liquid red food coloring, 4 tablespoon Milk, ½ tablespoon Baking powder, 6 tablespoon Cake Flour
- Chop 1.25 oz White chocolate and put a few chips on top of every muffin.1.25 oz White chocolate
- Put the filled muffin cups in a muffin rack or a baking tray. Bake in a preheated oven at 190 C / 375 F for about 20 minutes, depending on the oven.
- While the cupcakes are cooling down, start with the cream cheese frosting.
- Melt ¾ cup White chocolate couverture in a bain-marie, microwave, or using a tempering device, and let it cool until it is just lukewarm (about 68 °F / 20 °C). Stir again and again so that the chocolate does not become solid.¾ cup White chocolate couverture
- Meanwhile, beat ¼ tablespoon Butter until fluffy, then add ¾ cup Cream cheese and mix well. Finally, add the lukewarm white chocolate and stir in.¼ tablespoon Butter, ¾ cup Cream cheese
- Pour the cream into a pastry bag with a star-shaped nozzle and pipe it on the cupcakes.
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Nutrition values are estimates only, using online calculators. Please verify using your own data.
Serving: 1Cupcake | Calories: 461kcal | Carbohydrates: 34g | Protein: 6g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 239mg | Potassium: 151mg | Fiber: 0.2g | Sugar: 28g | Vitamin A: 460IU | Vitamin C: 0.1mg | Calcium: 161mg | Iron: 0.4mg
