red velvet white chocolate cupcakes with cream cheese buttercream frosting

Welcome to millys mini kitchen!

So, I’m a huge fan of red velvet cake… and cupcakes in general! So where better than to start with this amazing recipe. I’ve added my own touch with the white chocolate chips, and if you don’t like white chocolate of course substitute this for plain/dark chocolate of even fruit of some kind. It’s up to you.

Yum! These cupcakes so light and very very tasty (not too sweet at all) and i highly recommend you make red velvet cake at some point (if you haven’t already). What makes red velvet so good is that its not sickly sweet, as some cakes can be. The cocoa makes it so moreish, which is why they’re irresistible.

Red velvet white chocolate cupcakes
Adapted from The Hummingbird Bakery cookbook

60g butter (softened)
150g caster sugar
1 egg
10g cocoa powder
20ml red food colouring
1/2 tsp vanilla extract
120ml buttermilk
150g plain flour*
1/2 tsp salt
1/2 tsp bicarbanate of soda
1 bag white chocolate chips

*I had actually run out of plain flour so used self raising flour instead. This worked fine.

1. Preheat oven to 170C
2. Beat butter and sugar. Slowly add the egg and beat well.
3. In a seperate bowl mix the cocoa powder, food colouring and vanilla. Add this to the first mixture and mix together.
4. Pour in half the buttermilk, mix, then half the flour, mix, and repeat this so it’s all added. Beat all together.
5. Add the salt and bicarb. of soda, mix.
6. Add as many white chocolate chips as you like! (If you want, like i did, add these after point 7 so there is an even amount in each cupcake. It’s completely up to you.)
7. Spoon into muffin cases evenly. It seems like a lot of mixture but it’s fine. Bake for 20 minutes.

Cream cheese buttercream frosting
adapted from Martha Stewarts recipe

115g cream cheese (soft cheese)
55g butter (softened)
220g icing sugar
1/2 tsp vanilla extract

1. cream the soft cheese and butter together until soft and lump-free.
2. slowly add the icing sugar and whisk for about ten minutes.
3. add the vanilla extract and mix for 2-3 minutes.
4. top the cupcakes (only when they’ve completely cooled!)

This frosting (like most of them) works so much better when you have an electric mixer… which I do not have. But I have a strong whisking arm! It also made a bit too much frosting, but it depends on how much you like on your cupcakes. I even halved this from the original recipe… Martha Stewart likes her icing!

1 Comment

Filed under Baking & Cakes

One response to “red velvet white chocolate cupcakes with cream cheese buttercream frosting

  1. anne

    I made the vegetable bake yesterday for lunch, very tasty and juicy. I also roasted chicken for the non veggie folks which went very well with iy.
    I enjoy your blog and look forward to trying the cake recipes soon.

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