Moist Red Velvet Cupcakes. Reviews for: Photos of Moist Red Velvet Cupcakes. Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top!

Bright, red, rich, moist, light and fluffy with a hint of cocoa. These cupcakes have a soft crumb and work great with. Perfectly moist Red Velvet Cupcakes topped with a rich vanilla buttercream, the best homemade cupcakes made from scratch. You can have Moist Red Velvet Cupcakes using 17 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Moist Red Velvet Cupcakes

1. Prepare 1 of and 1/3 (145 grams) cake flour.
2. It’s 2 of table spoons natural unsweetened cocoa powder.
3. Prepare 1/2 teaspoon of baking soda.
4. You need 1/4 teaspoon of salt.
5. Prepare 1/4 of cup(60 grams) unsalted butter (room temperature).
6. You need 1 cup (200 grams) of granulated sugar.
7. You need 1 of large egg (room temperature).
8. Prepare 1/4 cup (60 ml) of vegetable oil.
9. It’s 1 tablespoon of liquid red food coloring.
10. Prepare 1 teaspoon of pure vanilla extract.
11. Prepare 1/2 teaspoon of distilled white vinegar.
12. You need 2/3 of cup(160 ml) buttermilk room temperature.
13. It’s of Butter Cream Frosting.
14. You need 1 cup of butter (room temperature).
15. Prepare 1 teaspoon of vanilla extract.
16. You need 5-6 cups of confectioner's sugar.
17. It’s 1/4 cup of milk as needed..

This is such a simple recipe, and the cupcakes can be enjoyed either for Christmas or Valentine's Day, or, why not, all year round. These super easy red velvet cupcakes are. I'm changing this rule in these moist red velvet cupcakes with oil and kefir. Another ingredient that gives these cupcakes a good moistness is oil.

Moist Red Velvet Cupcakes step by step

1. Preheat oven to 350°. Line two standard 12 count muffin pand with 16 cupcake liners and set aside.
2. In a large bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.
3. In a bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together butter and sugar on medium speed for 4-5 minutes,then add the egg and mix until fully combined. Mix in oil, vanilla,red food coloring and vinegar..Stopping to scrape down the sides of the bowl..
4. Mix in the dry ingredients in the additions alternating with the buttermilk, starting and ending with the dry ingredients. Be careful not to over mix the batter..
5. Evenly distribute the batter between all the 16 cupcake liners in the prepared muffin pan..
6. Bake for 20-30 minutes or until a toothpick comes out clean. Then remove the muffin pan after it cools of a little. Then transfer the cupcakes to a cooling rack..
7. Add butter to a stand mixer with fitted paddle attachment and beat butter at a medium speed for 5-6 minutes until fluffy.
8. Add 1 cup at a time of the confectioner's sugar until you get your desired consistency and then add the vanilla extract.
9. Add milk (1 teaspoon at a time) till the mixture is nice and smooth..

I have always been intrigued by red velvet cupcakes and more recently so when I have tasted a few red velvet cupcakes from different bakery. Because it is so soft and moist. Recently I used my red velvet cake recipe to make red velvet cupcakes and wasn't too thrilled with the texture anymore. The results: Perfectly soft yet sturdy, super moist and delicious red velvet cupcakes with the perfect "is this is a box cake?" texture and classic, southern red velvet taste. Red velvet cupcakes are by far my family's favorite flavor.

Pina Colada Cupcakes. Pina Colada Cupcakes are a must try dessert! These are soft, moist, fluffy, and brimming with those classic pina colada flavors we all crave! Dip tops of frosted cupcakes in coconut.

There's a little bit of summer in each bite! Everyone's favorite beach cocktail in cupcake form! Pineapple and coconut cupcakes frosted and decorated with coconut flakes, pineapple, a cherry and a little umbrella. You can cook Pina Colada Cupcakes using 16 ingredients and 14 steps. Here is how you cook that.

Ingredients of Pina Colada Cupcakes

1. Prepare 1 of and 2/3 cups all purpose flour.
2. Prepare 1/2 teaspoon of baking powder.
3. Prepare 1/4 teaspoon of baking soda.
4. It’s 1/2 teaspoon of salt.
5. Prepare 1/4 cup of granulated sugar.
6. You need 3/4 cup of light brown sugar, packed.
7. You need 1/2 cup of unsalted butter, melted.
8. It’s 1 of large egg, room temperature.
9. It’s 1/2 cup of pineapple juice, 100% juice.
10. You need 1/2 cup of coconut milk.
11. It’s 2 teaspoons of vanilla extract.
12. Prepare 3/4 cup of unsalted butter, room temperature.
13. You need 3 cups of confectioner’s sugar.
14. Prepare 1/4 cup of heavy cream.
15. You need 2 teaspoons of vanilla extract.
16. You need 1/4 teaspoon of coconut extract.

These Pina Colada Cupcakes are made with moist and fluffy pineapple cake topped with a delicious coconut frosting! Inspired by the classic cocktail, these cupcakes are perfect for summer! These Piña Colada cupcakes have a pineapple cupcake base, a creamy coconut frosting, and taste just like T hese light and fluffy Piña Colada Cupcakes were inspired by our favorite tropical cocktail. Use this tropical inspired recipe to bake up a batch of light and fluffy pina colada cupcakes and get transported to warm and sunny beaches in just one bite.

Pina Colada Cupcakes step by step

1. Preheat oven to 350 degrees.
2. Line muffin pan with cupcake liners.
3. Make cupcakes: In a large bowl mix the flour, baking soda, baking powder and salt.
4. In a medium sized microwave-safe bowl melt the butter.
5. Whisk in the granulated sugar, brown sugar and egg.
6. Whisk in the pineapple juice, coconut milk and vanilla extract.
7. Mix the dry ingredients into the wet ingredients. Mix until no lumps are left.
8. Fill the cupcake liners 2/3 of the way full.
9. Bake for 20 minutes, until toothpick inserted in center comes out clean.
10. Cool on cooling rack completely before frosting.
11. Make the frosting: With an electric mixer or stand mixer beat the softened butter until smooth and creamy.
12. Add the confectioner’s sugar, cream, vanilla and coconut extract.
13. Beat at high speed for 3-4 minutes.
14. Frost cooled cupcakes.

Piña Colada cupcakes are perfect cupcake versions of the drink – complete with coconut How to Make Piña Colada Cupcakes. To give these cupcakes their signature flavor, you'll start with mixing. Just like your favorite frozen cocktail, these cupcakes have all the sunny, tropical flavors of a pina colada! Once the cupcakes are out and have cooled, prepare the topping. Whisk the icing sugar, butter, double cream, coconut rum and pineapple juice.

Exquisite Kuisines Strawberry-lemonade cupcakes.

You can cook Exquisite Kuisines Strawberry-lemonade cupcakes using 14 ingredients and 1 steps. Here is how you cook it.

Ingredients of Exquisite Kuisines Strawberry-lemonade cupcakes

1. You need 1 cup of butter (soften.
2. It’s 2 cup of gradualated sugar.
3. You need 4 of large eggs.
4. It’s 3 cup of cake flour.
5. It’s 1 tbsp of baking powder.
6. You need 1/8 tsp of salt.
7. You need 1 cup of milk.
8. Prepare 1 tsp of lemon zest.
9. You need 1 tbsp of lemon juice.
10. Prepare 1/2 cup of oil.
11. Prepare 1 of strawberry jam (optional ).
12. You need 1 of fresh strawberries (diced).
13. It’s 1 of strawberry frosting.
14. It’s 1 of lemon frosting.

Exquisite Kuisines Strawberry-lemonade cupcakes step by step

1. 1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating until blended after each addition.2. Stir together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in zest and juice.3. Beat egg whites in a large bowl at high speed until stiff peaks form. Gently stir one-third of egg whites into batter; fold in remaining egg whites. Fold in jam or strawberries Spoon batter into (with oil) and place cupcake paper in non stick muffin pan . Bake at 350° for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in muffin pan 10 minutes; remove from pans and cool completely.place cool cupcake on tray, Spoon 1 cup Strawberry Frosting into a piping bag Pipe a ring of frosting around cup-cake layer just inside the top edge. Top the middle of t.

Cinnamon Pancake cupcakes. Cinnamon in the batter adds an unexpected and delightful flavor twist to these easy fluffy pancakes "These delicious, fluffy pancakes are a version of the pancakes my dad used to make for us girls. Pancake cupcakes = totally acceptable for breakfast and dessert. Pancakes and maple syrup Ridiculously easy and moist, one-bowl cinnamon pancake cupcakes!

Breakfast for dessert or dessert for breakfast? Either way the answer is yesthankyouverymuchplease. And the cinnamon makes it look healthy so there's that. You can cook Cinnamon Pancake cupcakes using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Cinnamon Pancake cupcakes

1. It’s 1 1/4 of flour.
2. It’s 2/3 cup of water.
3. Prepare 1/2 tsp of vanilla.
4. Prepare 4 tbsp of stick butter.
5. Prepare 1 of eggs.
6. Prepare 2/3 cup of sugar.
7. It’s 1 tsp of cinnamon.

Cinnamon Swirl Cupcakes with Cinnamon Cream Cheese Frosting, topped with a glazed mini Pancake Cupcakes. Your breakfast routine, now with more frosting. #recipe #breakfast #cupcakes #cinnamon pancakes #mini pancakes #cinnamon pancake cupcakes #pancake cupcakes #cinnamon cupcakes #cinnamon #cream cheese frosting #frosting. Hello, Cupcakes! by @MelIisski. wipe pan between pancakes: or the sugar in the pan may burn. I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirl a bit of cinnamon roll filling into the pancake.

Cinnamon Pancake cupcakes step by step

1. Add the dry ingredients except the cinnamon first flour,and sugar.
2. Add water and your one egg.
3. Melt your butter down and pour it into the mix and then stir all the ingredients together.
4. And last but not least add the cinnamon and if u prefer more add more and then pour into a cupcake pan and let it cook at 350°F.

Quick and easy cinnamon pancakes recipe, made with simple ingredients. These fluffy pancakes are so airy and soft and perfect for Fall & Thanksgiving. Pancakes are a simple and tasty breakfast staple in many homes and restaurants, and part of the fun is how versatile they are. Soft Apple Cinnamon Cupcakes are one of my favorite desserts to enjoy this fall. Delicious apple cupcakes are topped with a cinnamon buttercream making them perfect for the season!

Red currant cupcakes. If you want to see REAL youtube video from REAL Soapers, I have a list of a few of my favs down below. Would love you to subscribe to mine, too. Chef sprinkled with powdered sugar cupcake decorated with berries.

This is a recipe I originally Fresh red currants are typically a little difficult to find, so if you are not lucky enough to run across. Red currants are usually not everybody's favorite berry. A lot of people probably find them too sour. You can have Red currant cupcakes using 18 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Red currant cupcakes

1. It’s 1 +1/4 cup of all purpose flour or maida.
2. You need 2 tbsp of almond flour.
3. It’s 2 tbsp of cornstarch.
4. Prepare 3/4 cup of powdered sugar.
5. It’s 1 +1/4 tsp of baking powder.
6. It’s 1/4 tsp of baking soda.
7. It’s 1/2 cup of red currants.
8. Prepare 1/3 cup of olive oil or refined oil.
9. Prepare 1 cup of milk.
10. Prepare 1 tbsp of white vinegar.
11. Prepare 1 tsp of vanilla extract.
12. Prepare 1 pinch of salt.
13. You need 1 tsp of flour for dusting red currants.
14. It’s of For the frosting :.
15. Prepare 1/2 cup of fresh cream.
16. It’s 1 cup of cream cheese.
17. You need 2-3 tbsp of powdered sugar.
18. Prepare 1 tsp of vanilla extract.

Top tip for making Redcurrant and white chocolate cupcakes. The cakes aren't suitable for freezing, unless you don't decorate with the redcurrants. Red currant cupcake Peanut butter cupcakes Vanilla muffins Red currant cakes Red currant cupcake. The Best Currant Cake Recipes on Yummly

Red currant cupcakes instructions

1. Wash and dry the red currants on a kitchen towel. Take milk in a mug and add vinegar to it. Stir it and keep aside for 7-8 minutes to let it curdle. Preheat the oven at 180°C. Dust the red currants with some flour and keep it aside. In a big mixing bowl add all purpose flour, baking powder, baking soda, cornstarch, salt, almond flour and mix well. Now pass it through a sieve two times..
2. In another bowl add sugar, oil, Vanilla extract and using a whisk mix well. Now combine dry and wet mixtures and incorporate well using a spatula Gradually add milk(a little at time) to the mixture and fold the batter using a spatula..
3. Thereafter fold in the dusted red currants. Now fill the cupcake liners upto 3/4 with this cake batter and bake for 12-15 minutes or until a toothpick inserted comes out clean. Then let the cupcakes cool down at the room temperature and then keep them in the refrigerator for half an hour..
4. Then mix all the ingredients listed under frosting. Whip it up well using a whisk and keep it in the refrigerator. Now frost the cupcakes with cream cheese frosting and garnish it with some red currants and mint. Enjoy this blissful treat…!!.
5. You can easily make these cupcakes vegan by replacing dairy milk with any plant based milk. I would suggest using almond or cashew milk. You can use the same recipe for making blueberry muffins also. Or make plain vanilla cupcakes with the same batter minus the berries. These cupcakes can be stored for two days in the refrigerator. You can totally skip the frosting and eat the cupcakes as it is..

Red Currant Cake With Meringue, Carrot And Currant Cake, Currant Cake. Gluten Free Fig And Red Currant CakeMaison Cupcake. Fantastic with goat's cheese A versatile redcurrant and raspberry sauce to serve on desserts, with cake or spooned onto ice cream. These red currant muffins are lovely light, cake-y muffins full of tart little red currants, fresh from the market. This is the perfect recipe to throw together with any of the summer berries you can find.

Apple Pies in Muffin/Cupcake Tins.

You can have Apple Pies in Muffin/Cupcake Tins using 14 ingredients and 12 steps. Here is how you cook it.

Ingredients of Apple Pies in Muffin/Cupcake Tins

1. It’s 4 lb of apples, I used local Macoun today but usally use easy to find Granny Smith.
2. It’s 2/3 cup of granulated sugar.
3. Prepare 2 tbsp of fresh lemon juice.
4. You need 4 tbsp of unsalted butter.
5. Prepare 2 tbsp of all-purpose flour.
6. Prepare 1 tsp of ground cinnamon.
7. You need 1/4 tsp of salt.
8. Prepare 3 of 9 inch pie crust dough either homemade or pre made disks such as Pillsbury refrigerated pie crust ( 2 in a box rolled up ).
9. You need of CRUMB TOPPING.
10. You need 1/2 cup of all-purpose flour.
11. Prepare 1/4 cup of packed light brown sugar.
12. You need 1 tsp of apple pie spice mix or cinnamon.
13. Prepare 1/4 cup of toffee chips such as heath bits. found near the chocolate cbips in the grocery store.
14. It’s 4 tbsp of cold butter, cut into cubes.

Apple Pies in Muffin/Cupcake Tins instructions

1. Peel.and core the apples.
2. Cut apples into cubes, add to.large bowl with lemon juice while cutting. When all.cut apples are in bowl.add sugar toss to coat..
3. Heat butter in a large skillet, add sugared apples with lemon juice and cook, stirring often just until softened but holding their shape.Add flour, cinnamon and salt.and cook just until blended. Transfer to a bowl to chill .Store up to two days in the refrigerator.
4. MAKE CRUMB TOPPING.
5. In a bowl combine flour, brown sugar, salt, apple pie spice and toffee chips add butter and mix with a fork until.It looks like like a crumble.Keep very cold up to a week.before using . Add to pies cold..
6. FOR CRUSTS.
7. Spray 12 standard size muffin or cupcake tins with non stick spray, set aside.
8. Roll each pie crust out , cut 4 -4 inch circles from each crust.I used a freezer container lid..place dough circles in each of the prepared tins .smooth sides to fit and trim tops. Chill at least an hour. Note dough is easy to work with if kept cold. Do 4 pie crusts at a time, keeping dough cold when your not working with it..
9. Fill.each cold crust evenly with apple mixture.
10. Top.each pie evenly with crumb topping.
11. Bake 12 minutes, rotate baking pan bake 9 to 12 minutes more until golden.
12. Cool. pan on wire rack 15 minutes then run a small.sharp knife around edges of pies to prevent sticking.Cool about 15 minutes more before gently lifting out with a small knife.They need to be just warm, If you try to take out when to hot they will.not stay intact..

Vanilla chocolate swirl cupcakes. Whether you're baking for a group of kids or an upscale party, cupcakes are a universal favorite. Vanilla and chocolate swirl together in these cupcakes to make a beautiful and delicious combination. Top them with pearlized sprinkles to complete the elegant look.

These vanilla funfetti cupcakes and these chocolate cupcakes. I knew I wanted to make one of them, but was having trouble deciding which. Cookery Editor, Sue McMahon, says that she made her chocolate decorations from. You can have Vanilla chocolate swirl cupcakes using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Vanilla chocolate swirl cupcakes

1. It’s 2 cup of plain cake flour.
2. Prepare 3/4 cup of sugar.
3. Prepare 1 tbsp of cocoa.
4. It’s 1/3 cup of vegetable oil.
5. It’s 1 tbsp of baking powder.
6. Prepare 1 cup of milk.
7. It’s 1 tbsp of vanilla extract.
8. You need 2 of eggs.

Flourless Chocolate and Vanilla spatula, gently swirl the two. These super fun Keto Chocolate Chip Cupcakes taste just like the cupcake form of a chocolate chip cookie! And topped with a sugar-free, dairy-free Chocolate-Vanilla Swirl Frosting? You'll definitely want to serve these healthy cupcakes at your next special celebration!

Vanilla chocolate swirl cupcakes step by step

1. Preheat your oven to 180 ℃ and grease a cupcake tin with cooking spray.
2. Combine flour, sugar, baking powder in a large bowl..
3. Add vanilla, eggs, oil and milk to the dry ingredients.
4. Separate the mixture in two and add the cocoa to one half of the mixture..
5. Fill the cupcake tin with the vanilla mixture and then top it up with the chocolate mixture.
6. Swirl the two mixtures together with a toothpick.
7. Place in oven for 15- 20 minutes.

These ice cream cone cupcakes are an old favorite that I've been making since I was a kid. Today we're using a homemade vanilla cupcake recipe (and stirring in some colorful sprinkles) and topping everything off with a vanilla and chocolate swirl of cream cheese frosting. Although it's hard, let's put London aside and concentrate on our treats. These homemade cupcakes are pure classic. We make your chocolate cupcakes and they are light and delicious!!!

AMIEs NESQUICK Cupcake. For all business inquiries, contact us at [email protected] Best baby shower song ever! AMIEs NESQUICK Cupcake Recipe by Armilie. Great recipe for AMIEs NESQUICK Cupcake.

Cupcakes for a Nesquik addicted friend. Cupcakes de nesquik de fresa y cómo usar el washi tape en tus cupcakes. El mundo de los cupcakes te ofrece mil y una posibilidades, tanto en creatividad a la hora de. You can cook AMIEs NESQUICK Cupcake using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of AMIEs NESQUICK Cupcake

1. It’s 3 of medium eggs, lightly beaten.
2. You need 180 grams of all-purpose flour.
3. You need 50 grams of whipping cream.
4. Prepare 2 tbsp of baking powder.
5. You need 90 grams of superfine sugar.
6. It’s 2 tbsp of olive oil.
7. It’s 10 tbsp of (75 grams) nesquick.
8. Prepare 1 of icing sugar, for dusting.

Check out our delicious recipes made with your favorite Nesquik® flavors. From chocolate shakes, to cakes and pies – we have easy, fun recipes the whole family love. Fuel up for fun with Nesquik®! Explore all of our flavored milk products, including our classic Chocolate and Strawberry Milk Powder and Syrups and Ready-to-Drink resealable bottles perfect for on the go.

AMIEs NESQUICK Cupcake instructions

1. Heat the oven to 170•C. Place cupcake cases in a muffin tin..
2. Beat the eggs and sugar together in a mixing bowl until light and fluffy. Add the flour, oil, whipping cream and nesquick, stirring until fully incorporated. Add the baking powder and mix well..
3. Spoon the mixture into the cupcake cases. Bake for 20 minutes until firm and springy to the touch..
4. Remove from the tin and place in a wire rack to cool completely. Dash with icing sugar..

In a separate bowl, mix together the Nesquik and the milk until Nesquik is dissolved. I like to bake muffins,cupcakes,biscuits at these pans,first of all because of size and Click to play video. The NesQuick powder gave it an extra chocolately and rich flavor. I swapped the olive oil for the same amount of melted I think the lack of egg really helped to avoid that spongey weird mug cake texture. Muffin, brownie, cupcake – najslađa banda.

Gulab Jamun Cupcakes with thandai frosting.

You can cook Gulab Jamun Cupcakes with thandai frosting using 18 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Gulab Jamun Cupcakes with thandai frosting

1. It’s For of the eggless rose cupcakes.
2. Prepare 1/2 tin of or 200 gm condensed milk.
3. Prepare 1/2 cup of oil.
4. You need 3 tbsp of rose syrup or roohafzah.
5. You need 1/2 cup of milk.
6. Prepare For of Dry ingredients (sift together).
7. It’s 1 cup of maida/ plain flour.
8. You need 1/4 cup of cornflour.
9. Prepare 1/2 TSP of baking soda.
10. You need 1 TSP of baking powder.
11. It’s 12 of small gulab jamuns.
12. You need For of the thandai whipped cream.
13. It’s 1 cup of non dairy whipped cream (I am using Rich's).
14. Prepare 1/2 TSP of Elaichi powder.
15. You need 8-10 strands of kesar soaked in 2 tbsp of hot milk.
16. You need 1 pinch of yellow food colour.
17. It’s 2-3 tbsp of chopped nuts for garnish.
18. Prepare Some of rose petals for garnish.

Gulab Jamun Cupcakes with thandai frosting step by step

1. For the cupcakes. Preaheat oven to 150 degree Celsius. Line a cupcake tray with cupcake liners..
2. In a big bowl sift all the dry ingredients, maida, cornflour, baking powder and baking soda. Keep aside..
3. In another mixing bowl add the condensed milk. Beat for 5 minutes using an electric beater. Add the oil and beat again till well mixed..
4. Now add the rose syrup and mix well..
5. Add half of the flour mixture and 1/4 cup of milk. Mix and beat again for 2 minutes..
6. Add the rest of the flour and milk. Beat again your batter is ready..
7. Pour the batter in the cupcake liners till it's just half full. Now place a gulab jamun in each. Do not fill till the top..
8. Bake in preheated oven for 40 minutes. Check using a skewer if they are baked completely. Otherwise bake again for 5 minutes..
9. Thaw your non dairy whip topping in the fridge overnight. Chill the beater as well. Now beat the cream till stiff peak consistency. This takes 7-8 minutes approximately. Add the Elaichi powder, kesar soaked in milk along with the milk and yellow colour. Mix well..
10. Fill the cream in a piping bag. Pipe the cream on the cupcakes..
11. Garnish with chopped nuts and rose petals..

White Cupcakes with Chocolate Centers and Chocolate Glaze Icing. Chocolate cupcake decorating techniques with glazed chocolate make this decoration anywhere with chocolate butter cream frosting on top glazed with. Chocolate Chocolate Chip Cupcakes with Chocolatewhite sorghumChocolate Chips., , The Icing. Chocolate Cupcakes with Chocolate Buttercream Frosting Chocolate on chocolate white.

Today I topped the chocolate cupcakes with white chocolate frosting. A new frosting recipe around these parts. And I know you will just LOVE it! You can cook White Cupcakes with Chocolate Centers and Chocolate Glaze Icing using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of White Cupcakes with Chocolate Centers and Chocolate Glaze Icing

1. Prepare 24 of cooked and cooled white vanilla cupcakes, homemade, boxed or store bought. I used my white butter cake recipe on my profile and made cupcakes with it..
2. It’s 1 of FOR FILLING.
3. You need 2/3 cup of unsweetened cocoa powder.
4. Prepare 6 tbsp of boiing water, plus additional if needed.
5. Prepare 8 tbsp of butter at room temperature.
6. It’s 3 cup of comfectioners sugar,plus additional if needed.
7. You need 1 tsp of vanilla extract.
8. It’s 1 of FOR CHOCOLATE GLAZE.
9. You need 1 cup of semi sweet chocolate chips.
10. It’s 4 tbsp of butter.
11. It’s 2 tbsp of light corn syrup.

Chocolate, chocolate, and more (white) chocolate. Um… I hope you like chocolate. Follow me on Instagram and tag #sallysbakingaddiction so I can see. Bring a skillet of water to a simmer over medium heat.

White Cupcakes with Chocolate Centers and Chocolate Glaze Icing instructions

1. PREPARE FILLING.
2. Place the cocoa powder in a large bowl, pour the boiling water over it and with a wooden sppon or rubber spatula stir until the cocoa comes together in a soft mass.Add the butter and beat with an electric mixer on low speed about 30 seconds until well combined. Add the confectioners sugar and vanilla and best on low until the sugar is incorporated, then beat on high about 2 to 3 minutes until the filling is light and fluffy. If needed add more boiling water 1teaspoon at a time if it is to thick.If its to thin add confectioners sugar 1Tablespoon at a time until filling is to your liking..
3. PREPARE CUPCAKES FOR FILLING.
4. With a small sharp knife cut a circle from the top of the cupcake, cut the removed cake plug in half saving the top half to cover the filling. I crumbled the bottom halfs and used as a garnish on top of the glaze..
5. Fill cupcakes with filling, either by piping in or using a small spoon, cover exposed filling with reserved cake top. Set aside and make glaze..
6. MAKE CHOCOLATE GLAZE.
7. In a microwave safe bowl combine all chocolate glaze ingredents. Cook on high 60 to 90 secondsdepending on your microwave. Stir until smooth..
8. Top the cupcakes with a thin layer of glaze decorate with reserved cake crumbs from plug while glaze is wet so they stick..

Bake until a wooden toothpick inserted in the center of a cupcake comes out clean. Moist carrot cupcakes with a cream cheese and white chocolate frosting. Bake until a toothpick inserted in centers comes out clean I was in a rush for a chocolate cupcake recipe to make for the peanut butter frosting I had already. Chocolate cupcake with icing sugar on white background. Bright green background Cupcake with icing and chocolate decoration against white background.