12/16/2011

#60 Dinoriffic Red Velvet Cupcakes



Wow how time flies! It seem like yesterday he was just turning a year old :)

Aidan's pick for the second year in a row is the amazing red velvet. This year as you can see he's ALL about dinosaurs so I whipped out the chocolate candy rocks and Oreo "dirt" and got to work. These dinoriffic cupcakes are also filled with a white chocolate peppermint ganache and topped with a white chocolate buttercream colored green. Killing 2 birds with one stone this is also MS: Cupcakes Club pick of the month :)

Red Velvet Cupcakes (picked by Everyday Insanity)
These are made slightly different than my pink velvet cupcakes which have oil instead of butter. I would have to say that these oil based ones are better. But I'll let you be the judge of that :)

The Goods
2 1/2 cups cake flour sifted
2 tablespoons unsweetened dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups veggie oil
2 lg eggs room temp
1/2 teaspoon red gel-paste food color
1 teaspoon vanilla extract
1 cup buttermilk room temp
1 1/2 teaspoon baking soda
2 teaspoons distilled white vinegar

The How To
Preheat oven to 350 degrees. Whisk together sifted cake flour, cocoa, and salt.

I also used some black cocoa to enhance the chocolate flavor.

In the bowl of a stand mixer whisk together sugar and oil on medium-high speed until combined. Add eggs one at a time, beating until each is incorporated. Mix in food color and vanilla.


Reduce mixer speed to low and add flour mixture in three batches, alternating with 2 additions of buttermilk. Stir together the baking soda and vinegar in a small bowl then add to batter and mix on medium speed for 10 seconds.

Divide batter evenly among cups, filling each three-quarters full. Bake for 18-20mins rotating halfway through the bake time. Transfer tins to wire racks to cool completely before removing.


While the cupcakes are cooling start on your White Chocolate Ganache (courtesy of My Baking Empire)

The Goods
1/4 cup heavy cream
1/2 teaspoon peppermint extract
1 cup white chocolate chips
**Double this recipe if you want enough for 24 cupcakes!!**

The How To
In a small sauce pan bring cream and extract to a simmer. Pour over chocolate and whisk until smooth. Quickly fill the centers of the cupcakes before the ganache hardens.

Sorry for the fuzzy pic but you get the idea!
 
Yes this is a JUMBO cupcake :)
Add about 5-7mins to your bake for these larger ones.

 Last but not least whip up your White Chocolate Buttercream and frost away!!!

 

MMMM so good!!!


Happy Holidays!!!!


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