Red Velvet Cupcakes with White Chocolate
Source of Recipe
BBR
Recipe Introduction
Posted by: queenietwo******
Red Velvet Cupcakes with White Chocolate Cream Cheese Frosting
List of Ingredients
24 paper liners for muffin pans (2 1?2-inch size)
1 package (18.25 ounces) German chocolate cake mix with pudding
1 cup sour cream
1?2 cup water
1?4 cup vegetable oil
3 large eggs
1 bottle (1 ounce) red food coloring
1 teaspoon pure vanilla extract
White Chocolate Cream Cheese FrostingRecipe
1. Place a rack in the center of the oven and preheat the oven to 350F. Line 24 muffin cups with paper liners. Set the pans aside.
2. Place the cake mix, sour cream, water, oil, eggs, food coloring, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Spoon the batter into the lined muffin cups, filling each liner two thirds of the way full. Place the pans in the oven.
3. Bake the cupcakes until they spring back when lightly pressed with your finger, 20 to 25 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottom of the pan using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.
4. Meanwhile, prepare the White Chocolate Cream Cheese Frosting.
5. With a long metal spatula, spread a heaping tablespoon of frosting on each cupcake until smooth. Serve. Place these cupcakes, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Then store them, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving
White Chocolate Cream Cheese Frosting
6 ounces white chocolate, coarsely chopped
1 package (8 ounces) cream cheese, at room temperature
4 tablespoons (1⁄2 stick) butter, at room temperature
1 teaspoon pure vanilla extract
3 cups confectioners' sugar, sifted
1. Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a wooden spoon or a rubber spatula until it is smooth. Set the chocolate aside to cool.
2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds. Add the vanilla and 2 1⁄2 cups of the confectioners' sugar, and blend on low speed until the sugar is incorporated, 30 seconds more. Add more sugar as needed to make the frosting spreadable. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute more
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