Red Velvet cupcakes filled with chocolate ganache with Buttercream frosting. (phew that's a mouthful).
1/2 cup butter
2 cups sugar
1 tsp. PURE vanilla extract
1 cup milk
1 tbsp vinegar
1 1 oz. bottle red food coloring
2 cups Better Batter Gluten Free Flour (or you can make your own gluten free flour blend)
1/3 cup cocoa
1 tsp salt
1 1/2 tsp. baking soda
1 tbsp. white vinegar
6 ounces bittersweet chocolate
2 cups heavy cream
1 cup unsalted butter, softened (but not melted!)
4 cups Powdered sugar
1/4 teaspoon salt
1 tablespoon PURE vanilla extract
4 tablespoons heavy cream
Instructions for cake:
Heat oven to 350 degrees. Line 12-15 muffin tins with liners.
Beat butter and sugar in a bowl, on medium speed, for about 4 minutes or until fluffy. Add eggs, one at a time, and vanilla.
Meanwhile, stir together Milk, 1 Tbsp Vinegar and food coloring in a small bowl. In another bowl, whisk together flour, cocoa and salt.
Turn mixer speed to low. Alternate between the Milk and flour mixture, about a third at a time, until just combined.
In a small cup, stir together the rest of the white vinegar and baking soda. Allow to fizz before adding to the batter.
Fill liners, no more than 2/3 full.
Meanwhile, prepare Ganache:
Melt chocolate into cream in a double boiler over low heat, stirring constantly. pour into a large bowl and set in the fridge to cool, about 30 minutes. This should be thin enough to pipe but thick enough to hold a shape. Place into an icing bag fitted with the largest star tip or a filling tip.
Take a toothpick and poke the top of each cooled cupcake. Swirl the toothpick around to create a ‘hole’ in the center of each cupcake, disturbing as little of the surface as possible. Pipe about 1 1/2 tbsp. of ganache into the center of each cupcake.
Instructions for buttercream:
While cupcakes are cooling. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
After cupcakes are fully cool. Frost and put cupcakes to fridge for 30 minutes to set the frosting.
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