135 grams butter
300 grams sugar
2 large eggs
20 grams cocoa powder
40 milliliters red food coloring
1 teaspoon vanilla extract
300 grams all-purpose flour
1 teaspoon salt
240 milliliters buttermilk
1 teaspoon white wine vinegar
1 teaspoon baking soda
200 grams white chocolate
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1Preheat the oven to 180 degrees Celsius and place the cupcake liners in the cupcake pan.
2Cream the 120 grams of butter with the sugar in a bowl using a hand mixer. Add the eggs, one at a time.
3In another bowl, combine the cocoa with the food coloring and the vanilla extract and add this mixture to the butter, incorporating them well.
4Sift the flour with the salt and add it to the butter, alternating with the buttermilk or yogurt.
5Combine the vinegar with the baking soda and quickly add it to the batter. MIx well.
6Fill the cupcake molds 2/3 full and bake them for approximately 20 minutes.
7Cool for 10 minutes in the pan, remove the cupcakes from the pan and then cool them completely.
8Melt the white chocolate with the remaining butter and mix well. Frost each cupcake.
9Garnish with a candied cherry cut in half, and coat with the colored sprinkles.
PER SERVING *
|Calories270Calories from Fat100|
|% DAILY VALUE*|
|Calories from Fat100|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Latasha R. 4 Jun 2015
These red velvet cupcakes were exquisite. I made them for my daughters birthday party and the kids were thrilled to eat them. They were rich in flavor and were not dense at all. They didn't crumble apart the second you unwrapped them and they stayed nice and moist. I will be making them again and would give them 5 stars.