Red Velvet Cupcakes

I’m totally digging this recipe for Red Velvet Cupcakes by Cake Boy by Eric Lanlard.  I tweaked it a bit to make a gluten-free version for my sweetie.  Nom!

What You Need:

¾ cup pure cocoa powder
1½ tsp vanilla extract
¼ lb unsalted butter, softened
1 cup sugar, superfine
4 egg yolks
1 cup buttermilk
1 tsp fine salt
2¾ cups all-purpose King Arthur Gluten-Free flour, sifted
1 tsp baking soda
1 tsp white wine vinegar

What You Do:

Preheat the oven to 350ºF. Sift cocoa with vanilla in small bowl and set aside. Beat butter and sugar together in large bowl with an electric mixer.  Once mixture is light and fluffy, add egg yolks one at a time.  Add cocoa mixture and beat well.  Add buttermilk and salt to the butter and sugar mixture.  Very important:  Add a little at a time, alternating with flour!   Add baking soda with vinegar to batter.  Mix on high for 5 minutes until you have a smooth batter. Line two muffin pans with papers and fill three-quarters full. Bake for 18–20 minutes or until toothpick comes out clean. Cool pans for 10 minutes and remove cakes.  Cool completely before frosting.

Frosting
1 cup milk
3 tbsp all-purpose King Arthur Gluten-Free flour
pinch of salt
8oz of white chocolate, broken
1¾ sticks unsalted butter, softened
2¾ cups confectioners’ sugar

Whisk milk, flour and salt in a saucepan over medium heat until it thickens and starts to bubble.  Transfer to a bowl. Melt white chocolate in another bigger bowl and set aside.  Beat butter and confectioners’ sugar until fluffy.  Add it and milk mixture to chocolate and beat with electric mixer until smooth.  Spoon into plastic gallon bag, cut the tip and pipe onto the cupcakes!

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