Rich and chocolatey without being dense, these red-hued cupcakes feature buttermilk in the batter for tang and tenderness. Meanwhile, vinegar and baking soda kick-start a chemical reaction to give the batter a lift as it bakes. White chocolate buttercream frosting is, quite literally, the icing on the cake. To top things off, candied cherries and colored sprinkles set a festive tone, though really you can decorate the cupcakes however you like.
- 135 grams butter
- 300 grams sugar
- 2 large eggs
- 20 grams cocoa powder
- 40 milliliters red food coloring
- 1 teaspoon vanilla extract
- 300 grams all purpose flour
- 1 teaspoon salt
- 240 milliliters buttermilk
- 1 teaspoon white wine vinegar
- 1 teaspoon baking soda
- 200 grams white chocolate
- candied cherries
- Preheat the oven to 180 degrees Celsius and place the cupcake liners in the cupcake pan.
- Cream the 120 grams of butter with the sugar in a bowl using a hand mixer. Add the eggs, one at a time.
- In another bowl, combine the cocoa with the food coloring and the vanilla extract and add this mixture to the butter, incorporating them well.
- Sift the flour with the salt and add it to the butter, alternating with the buttermilk or yogurt.
- Combine the vinegar with the baking soda and quickly add it to the batter. MIx well.
- Fill the cupcake molds 2/3 full and bake them for approximately 20 minutes.
- Cool for 10 minutes in the pan, remove the cupcakes from the pan and then cool them completely.
- Melt the white chocolate with the remaining butter and mix well. Frost each cupcake.
- Garnish with a candied cherry cut in half, and coat with the colored sprinkles.
PER SERVING *
|Calories270Calories from Fat100|
|% DAILY VALUE*|
|Calories from Fat100|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.