Tuesday, December 13, 2011

Red Velvet Cupcakes with WHITE Chocolate Amaretto Frosting: Christmas Cupcake

Posted by Dee Stewart at 4:13 PM

Red Velvet Cupcakes

This is the cupcake we’re making this Christmas. Thank you Southern Living for the Recipe

Ingredients

  • 3/4 cup butter, softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 (1-oz.) bottle red liquid food coloring
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 tablespoon white vinegar
  • 1 teaspoon baking soda
Preparation
  1. 1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in food coloring and vanilla until blended.
  2. 2. Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a 4-cup liquid measuring cup. (Mixture will bubble.) Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Place 24 paper baking cups in 2 (12-cup) muffin pans; spoon batter into cups, filling three-fourths full.
  3. 3. Bake at 350° for 18 to 20 minutes or until wooden pick inserted in centers comes out clean. Remove cupcakes from pans to wire racks, and let cool completely (about 45 minutes).
  4. 4. Pipe frosting onto cupcakes. Garnish, if desired.

Printable Snowflake Stencil for White Chocolate Snowflake

Frosting Ingredients

  • 2 (4-oz.) white chocolate baking bars
  • 1/3 cup heavy cream
  • 1 cup butter, softened
  • 6 cups powdered sugar, divided
  • 1/4 cup almond liqueur
Preparation
  1. Break white chocolate baking bars into pieces. Melt white chocolate and cream in a microwave-safe bowl at MEDIUM (50% power) 1 minute or until melted and smooth, stirring at 30-second intervals. (Do not overheat.) Let cool to room temperature (about 30 minutes). Beat butter and 1 cup powdered sugar at low speed with an electric mixer until blended. Add 5 cups powdered sugar alternately with almond liqueur, beating at low speed until blended after each addition. Add white chocolate mixture; beat at medium speed until spreading consistency.

5 comments on "Red Velvet Cupcakes with WHITE Chocolate Amaretto Frosting: Christmas Cupcake"

Anonymous said...

I tried this cupcake. It was a bit dry and not very sweet. I'll be working on tweaking the recipe and post recommendations ;). Stay tuned!

Dee-Dee

Anonymous said...

I forgot to add that the flavor of the cupcake was to die for :)

Dee-Dee

Dee Stewart on January 11, 2012 at 6:52 AM said...

I always put pudding in my batter and a little olive oil to moisten the cake.

Sofia on January 18, 2012 at 7:34 PM said...

I love red velvet cupcakes and these look amazing!!

WW Recipes on February 2, 2012 at 12:15 AM said...

just delicious...and if I might, adding some strawberry syrup makes my day...just saying:)

Tuesday, December 13, 2011

Red Velvet Cupcakes with WHITE Chocolate Amaretto Frosting: Christmas Cupcake

Red Velvet Cupcakes

This is the cupcake we’re making this Christmas. Thank you Southern Living for the Recipe

Ingredients

  • 3/4 cup butter, softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 (1-oz.) bottle red liquid food coloring
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 tablespoon white vinegar
  • 1 teaspoon baking soda
Preparation
  1. 1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in food coloring and vanilla until blended.
  2. 2. Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a 4-cup liquid measuring cup. (Mixture will bubble.) Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Place 24 paper baking cups in 2 (12-cup) muffin pans; spoon batter into cups, filling three-fourths full.
  3. 3. Bake at 350° for 18 to 20 minutes or until wooden pick inserted in centers comes out clean. Remove cupcakes from pans to wire racks, and let cool completely (about 45 minutes).
  4. 4. Pipe frosting onto cupcakes. Garnish, if desired.

Printable Snowflake Stencil for White Chocolate Snowflake

Frosting Ingredients

  • 2 (4-oz.) white chocolate baking bars
  • 1/3 cup heavy cream
  • 1 cup butter, softened
  • 6 cups powdered sugar, divided
  • 1/4 cup almond liqueur
Preparation
  1. Break white chocolate baking bars into pieces. Melt white chocolate and cream in a microwave-safe bowl at MEDIUM (50% power) 1 minute or until melted and smooth, stirring at 30-second intervals. (Do not overheat.) Let cool to room temperature (about 30 minutes). Beat butter and 1 cup powdered sugar at low speed with an electric mixer until blended. Add 5 cups powdered sugar alternately with almond liqueur, beating at low speed until blended after each addition. Add white chocolate mixture; beat at medium speed until spreading consistency.

5 comments:

Anonymous said...

I tried this cupcake. It was a bit dry and not very sweet. I'll be working on tweaking the recipe and post recommendations ;). Stay tuned!

Dee-Dee

Anonymous said...

I forgot to add that the flavor of the cupcake was to die for :)

Dee-Dee

Dee Stewart said...

I always put pudding in my batter and a little olive oil to moisten the cake.

Sofia said...

I love red velvet cupcakes and these look amazing!!

WW Recipes said...

just delicious...and if I might, adding some strawberry syrup makes my day...just saying:)

 

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