NoRed velvet cupcakes with white chocolate filling
Category
Desserts - Breads
Sub
Category
None
Servings
18
Ingredients
2 1/4 cup flour
1 1/2 sugar
1/4 cup cocoa
1 tsp baking soda
1 tsp salt
1 cup cooking oil
1 cup buttermilk
2 eggs
1/4 cup red food coloring (4 oz)
1 tsp vanilla and 1 tsp vinegar
Filling-
3 oz white chocolate, chopped
1 cup whipping cream
Mascarpone frosting-
3/4 cup mascarpone frosting
3/8 cup butter room temp
3/4 tsp vanilla
6 cups powdered sugar and 3 to 5 tsp milk
Instructions
http-//www.bhg.com/recipe/cupcakes/red-velvet-cupcakes-
with-white-chocolate-filling-and-mascarpone-frosting/
. Preheat oven to 350 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups;
set aside.
2. In a large bowl, stir together flour, sugar, cocoa powder, baking soda, and salt. Add oil,
buttermilk, eggs, food coloring, vinegar, and vanilla. Beat with an electric mixer on low to
medium speed until combined. Spoon batter into the prepared muffin cups, filling each about
three-fourths full.
3. Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean.
Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on
wire racks.
4. Prepare White Chocolate Whipped Cream and Mascarpone Frosting. Transfer the whipped
cream to a decorating bag fitted with a large round or star tip. Push tip into the top of each
cupcake and force some of the whipped cream inside cake.
5. Generously pipe or spread the frosting onto tops of cupcakes. If desired, sprinkle with
grated white chocolate and/or white chocolate curls. Makes 18 cupcakes.
Filling-
In a small heavy saucepan, combine white baking chocolate and 1/4 cup of the whipping
cream. Cook and stir over low heat until chocolate is nearly melted. Remove from heat; stir
until smooth. Cool for 15 minutes. In a large bowl, beat remaining whipping cream with an
electric mixer on medium speed until soft peaks form (tips curl). Add the cooled white
chocolate mixture. Beat just until stiff peaks form (tips stand straight). If desired, cover and
chill for up to 24 hours.
Frosting-
In a large bowl, combine mascarpone cheese and softened butter. Beat with an electric mixer
on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar,
beating well. Beat in milk, 1 teaspoon at a time, to reach spreading consistency.
Originally Submitted
7/31/2013
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