Red Velvet is a staple in my family. My bonus daughter is highly addicted–and by addicted I mean she could eat an entire cake in a day if you let her. One of my nephews also loves Red Velvet but he prefers his Red Velvet sans the cream cheese frosting. I know, I know. It’s a little weird to me too because its the frosting that makes Red Velvet Cake so amazing.
This past weekend my family all gathered at my grandad’s house for a family BBQ. My mom told everyone to bring a dish, and I was requested to make two things: Greens & Red Velvet Cupcakes.
My recipe for Red Velvet is one I’ve perfected and have been using for years. I could just about do it in my sleep and guarantee perfection. Once I get that way with recipes I feel at liberty to start trying things out and twisting things up. So this time, I added a little white chocolate to the batter and to the cream cheese frosting.
For the batter, I just folded in white chocolate chips just before filling the cupcake tins. I once had a Red Velvet cupcake with chocolate chips, so I figured white chocolate chips would work just fine. But it was the cream cheese frosting that sort of blew my mind. I melted the white chocolate chips and mixed it into the frosting and MY, MY, MY! The difference was subtle but strong enough to recognize. Cream cheese frosting is already amazing, but adding the white chocolate made it even creamier. One of my nephews kept piping the frosting in his mouth saying, “This tastes just like cheesecake!”
These cupcakes were a hit with my entire family, so I hope you enjoy them as much as we did.
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla
- 1.5 cups white chocolate chips
Cream Cheese Frosting:
- 16 oz cream cheese, softened
- 4 cups sifted confectioners’ sugar
- 4 sticks unsalted butter, softened
- 2 teaspoon vanilla extract
- 2 cups white chocolate chips
- Preheat the oven to 350 degrees F.
- Arrange your cupcake liners
- In a large bowl, sift together your flour, sugar, baking soda, salt, and cocoa powder.
- In another large bowl, whisk together your oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
- Mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
- Fold in your white chocolate chips.
- Bake 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Let your cupcakes cool before frosting them.
- Mix your butter, cream cheese and powdered sugar until smooth.
- Add the vanilla
- Melt your chocolate chips and mix it into the frosting.