Chocolate Red Velvet Cupcakes

Name: Chocolate Red Velvet Cupcakes
Total time: 3300 s
Yield: 18 servings
Ingredients: 2 jiggers butter softened; 9/10 cup sugar; 1/2 cup plain yogurt; 1 eggs; 2/3 pint cake flour; 1/2 teaspoon baking powder; 1 1/4 jiggers cocoa powder; salt; 2/3 fluidounce red food coloring; 7/12 pint white chocolate

L'Antro dell'Alchimista

★★★★★Reviews(1)

10Ingredients

180Calories

55Minutes

Description

Offering the best of both worlds, this loaf cake combines two batters — one vanilla and the other altered to include cocoa. Wax paper is used to separate the two when they're added to a buttered, almond-lined loaf pan. After an hour in the oven, it's read to cool on a wire rack before it's sliced and enjoyed for breakfast or with a spot of afternoon tea.

Ingredients

servings:

85 grams butter (softened)
180 grams sugar
120 milliliters plain yogurt
1 eggs
180 grams cake flour
1/2 teaspoon baking powder
20 grams cocoa powder
salt
20 milliliters red food coloring
200 grams white chocolate

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Directions

1Preheat the oven to 170 degrees Celsius.
2In a bowl, mix 70 grams of butter and the sugar until creamy. Add the egg and yogurt and mix well.
3In a separate bowl, mix the flour, baking powder, cocoa powder, and pinch of salt.
4Add the butter mixture and food coloring and mix thoroughly.
5Fill the cupcake paper liners 3/4 full.
6Bake for 20 minutes and allow to cool thoroughly.
7In a bowl, add the remaining sugar and chocolate and melt in a microwave oven for 30 seconds to 1 minute. Mix well and top each cupcake with the chocolate mixture.