Wednesday, February 23, 2011

Mini White Chocolate Red Velvet Cupcakes

My mom's annual Valentine's Day Chili party is coming up.  I decided that she needed a Valentine's themed dessert to go along with it.  I wanted to test out my new mini muffin tins so I made some mini red velvet cupcakes with a white chocolate center.  I was going to use Hershey's Hugs as my candy because I didn't feel like chopping up chocolate but the Hershey's Cookies-n-Creme bar was on sale.

Mini White Chocolate Red Velvet Cupcakes:
(Cake recipe adapted from Paula Deen)

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
White chocolate candies, 1 for each cupcake


Preheat the oven to 350 degrees F. Line 4 mini muffin tins with liners.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Press white chocolate candy into the middle of each cupcake section.

Bake in oven for about 7-10 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely

No comments:

Post a Comment