√Tasty cupcakes √Perfect for Valentine's Day √Made with white chocolate buttercream √Easy recipe √Red velvet cupcakes √For any festive occasion
Course Cake and cookies
Cuisine English
Keyword butter, buttermilk, flour
Prep Time 15 minutesmins
Cook Time 25 minutesmins
Total Time 40 minutesmins
Servings 12cupcakes
Calories 426
Equipment
12 cupcake pan
Ingredients
60gramsbutter
150grgranulated sugar
1egg
1tablespoonred food coloring
60mlneutral oil
150gflour
1/2teaspoonbaking soda
1teaspooncocoa powder
1/2teaspoonsalt
1/2teaspoonvanilla extract
125mlbuttermilk
BUTTERCREAM WITH WHITE CHOCOLATE
150grwhite chocolate
250gunsalted butterroom temperature
75gpowdered sugar
1teaspoonvanilla extract
Instructions
Preheat the oven to 180˚C (350˚F). Cream together the butter and sugar. Add the egg and beat briefly.
Add the vanilla, oil, and food coloring to the butter and mix well.
In a separate bowl, mix together the flour, baking soda, salt and cocoa.
Add the buttermilk and flour mixture in batches until just combined. Do not mix too long.
Divide the batter between 12 cupcake liners and bake in a preheated oven for 18-20 minutes, or until a skewer comes out clean. Allow to cool completely before piping buttercream on top.
BUTTERCREAM WITH WHITE CHOCOLATE
Break the chocolate into pieces and melt in a double boiler. Allow to cool to room temperature.
Mix the butter, confectioners' sugar, and vanilla until creamy and fluffy. This takes about 10 minutes, so a food processor is most convenient. But a mixer will work just as well.
Stir in the cooled and melted white chocolate. Fill a piping bag with the buttercream and pipe it onto the cooled cupcakes in nice swirls. Crumble some red velvet crumbs on top for decoration.