These moist, dense Red Velvet Cupcakes are as luxurious as they sound--complete with their signature red color and to-die-for White Chocolate-Amaretto Frosting. According to one online reviewer, this dessert is "devine!"
Garnishes: white chocolate snowflakes, red candy sprinkles
How to Make It
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.
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.
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).
The cupcakes were too dry and didn't have a "from-scratch" taste to me and my mother who are critical of our cooking. However they were a hit with coworkers. I was looking for a denser, richer, more chocolate-y cupcake. The icing was fantastic and I did not use the almond extract. I had plenty leftover icing the 22 cupcakes it yielded.
I made these for Thanksgiving and they turned out amazing! This is the first time I have made red velvet cupcakes and I was extremely pleased. I didn't use the recipe for the frosting. I went with a traditional cream cheese frosting. I piped a small amount of frosting so it wouldn't over power the cake. Next time I may try the white chocolate recipe suggested.
DEVINE!!! Red Velvet tends to be a dry cake. These are mosit and very dense. The White Chocolate Amaretto Frosting is just to die for. I made these for a party at work and everyone just went on and on about how good they are. So much so they want me to take orders! Super easy to make. Just follow the receipe. The icing sets up nicely and does not melt down. I just added some white choclate chips to the top. I also used Nestle white morsels chips instead of the bar white chocolate. Came out just fine. Make these today!!!
Oh my gosh, these are so good! I made a half batch (made 8 cupcakes) as it's only my husband and I. I made plain cream cheese icing as I didn't have the ingredients for the white chocolate icing. I did put some chopped, toasted pecans on top. Best red velvet cake ever.
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