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 tbsp Sugar
- 6 tbsp Canola or sunflower oil
- 1 tbsp Liquid red food coloring
- 4 tbsp Milk
- ½ tbsp Baking powder
- 6 tbsp Cake Flour
- 1.25 oz White chocolate
Ingredients Frosting
- ¾ cup White chocolate couverture
- ¼ tbsp Butter room temperature
- ¾ cup Cream cheese
Instructions
- Beat 1 Egg with a mixer on maximum speed while adding 5 tbsp Sugar (spoon-by-spoon) until it gets fluffy.1 Egg, 5 tbsp Sugar
- Then, add 6 tbsp Canola or sunflower oil1 tbsp Liquid red food coloring, 4 tbsp Milk, ½ tbsp Baking powder, and 6 tbsp Cake Flour. When everything is combined, pour the batter into the muffin cups, filling them 2/3 so they don’t spill when we bake them.6 tbsp Canola or sunflower oil, 1 tbsp Liquid red food coloring, 4 tbsp Milk, ½ tbsp Baking powder, 6 tbsp 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 tbsp Butter until fluffy, then add ¾ cup Cream cheese and mix well. Finally, add the lukewarm white chocolate and stir in.¼ tbsp Butter, ¾ cup Cream cheese
- Pour the cream into a pastry bag with a star-shaped nozzle and pipe it on the cupcakes.
Nutrition
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
Calories: 461kcal
Servings: 6 Cupcakes
