Need I say again I love to make Cupcakes, especially cupcakes with a surprise in the center. Just think Red Velvet cupcakes with a mouth watering cream cheese center as you take a bite. A wonderful addition to any Christmas dessert tray!
Red Velvet cupcake batter
3 eggs, at room temperature
3/4 cup butter, at room temperature
3 cups flour
1 tablespoon unsweetened cocoa powder
3/4 teaspoon salt
2 1/4 cups sugar
1 1-oz bottle red food coloring
1/2 teaspoon vanilla
1 1/2 cups buttermilk
1 1/2 teaspoon baking soda
1 1/2 teaspoon vinegar
Line two 12 cupcake or muffin pans. Pre heat oven to 350F. In a medium bowl stir together flour, cocoa powder, and salt. Set aside. In large bowl beat butter on medium for 1 minute. Gradually add sugar, beating on medium speed until well combined. Scape sides of bowl and beat for another 2 minutes. Add eggs one at a time, one at a time beating after each addition. Beat another 2 minutes. Beat in red food coloring and vanilla. Alternately add flour and buttermilk, beating at low speed until combined. Combine baking soda and vinegar in small bowl, fold into batter. Pour into prepared cupcake pans. Bake 20 minutes until a wooden toothpick inserted comes out clean. Or use this fancy cake tester given to me by the DJWC. Cool thoroughly.
Use an apple corer to remove cake from the center of the cupcake. Either use a pastry bag to pipe cream cheese filling into center of the cupcake or a small spatula. Icing cup cakes with buttercream frosting and sprinkle with decorating sugar crystals.
Cream cheese Filling
Melt 1 tablespoon chopped white baking chocolate and 1 tablespoons whipping cream in a small saucepan. Cook stirring over low heat until melted. Remove from heat stir chocolate until smooth. Cool 15 minutes. In a large mixing bowl, beat together 1/4 cup cream cheese or mascarpone cheese, softened, 2 tablespoon butter, softened, with electric mixer on medium speed until combined. Slowly add white chocolate mixture beating until fluffy. Gradually beat in 1 cup powder sugar. Add 1 teaspoon vanilla until blended.
1 cup unsalted butter(2 sticks), softened. I like Cabot butter from Vermont.
3-4 cups powdered sugar sifted ( I use closer to 4 cups)
1 tablespoon vanilla extract, use real vanilla not imitation