I found myself tossing and turning late last night. I couldn't disentangle nagging thoughts from my mind and just relax gently into my pillow. Perhaps I forgot to turn the oven off? Or forgot to turn off my daughter's lights? Or maybe I didn't return a very important phone call? Suddenly I realized what it was. Dessert! I didn't have dessert last night! Then my mind began racing; what dessert could I make tomorrow?! I knew exactly what to make....decadent red velvet cupcakes!
Here in Santa Barbara we have arguably the most amazing cupcakery, Whodidily's. If you haven't been there, go...NOW! If you haven't been to beautiful Santa Barbara then make Whodidily's a priority your next visit. The fluffy, moist, deliciousness is extremely addictive and you will need more then one, so go hungry.
Red velvet is undeniably an all time favorite cupcake flavor. It's a delicious blend of chocolate and vanilla flavors with a dab of red food coloring, giving it that distinctive velvety red color. Red velvet is delicious on it's own but add some white chocolate chips for a hidden sweet surprise!
Red Velvet Cupcakes with White Chocolate Chips
Cupcake recipe adapted from Magnolia's Bakery, NYC
Frosting recipe adapted from Epicurean Mom
3 1/2 cups flour
3/4 cup unsalted butter, softened
2 cups sugar
3 large eggs, room temperature
4 tablespoons red food coloring
3 tablespoons cocoa powder, unsweetened 6 ounces white chocolate chips
1 1/2 teaspoon salt
1 1/2 teaspoon vanilla extract
1 1/2 cup buttermilk
1 1/2 teaspoon cider vinegar
1 1/2 teaspoon baking soda
Preheat oven to 350 degrees. Grease 24 cupcake liners.
In a small bowl, sift flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl whisk together red food coloring, cocoa powder and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt with the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated but do not over beat. In a small bowl stir together the cider and baking soda and add to the batter. Stir in the white chocolate chips until well incorporated. Using a rubber spatula scrape down the sides of the bowl, making sure all the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until tester comes out clean, about 20 minutes. Cool the cupcakes before frosting.
2 1/2 sticks unsalted butter, softened
24 ounces cream cheese, softened
2 teaspoons vanilla extract
1/4 teaspoon salt
4-5 cups powdered sugar, sifted
Using an electric mixer, mix the butter and cream cheese until smooth. Add the salt and vanilla and beat until well incorporated. Slowly add the powdered sugar until desired consistency. I tend to use less sugar since I like the tangy cream cheese flavor.
Frost cupcakes and decorate with candied pearls or sprinkles!
Hi!! I'm Katie and welcome to my blog, Epicurean Mom! There are two things I love most in life; family and food ~ usually in that order. This blog is dedicated to both. My love of food started when I was young helping my mom in the kitchen. Now it's my turn to teach my daughters to experiment and enjoy the process of coming up with culinary creations of their own. [Read more...]