A match made in heaven. Red velvet and white chocolate. You have no idea what you are missing out on until you try this combination. Simple, elegant and delectable!
Red Velvet Cupcakes with White Chocolate Buttercream
1 box Betty Crocker Red Velvet cake mix 3 eggs 1/2 cup oil 3/4 cup water 1 packet semi sweet chocolate chips
Prepare cupcake mixture according to box instructions by mixing dry ingredients with eggs, oil and water. Using a hand mixer combine all ingredients in a bowl till well incorporated. Divide mixture among prepared cupcake baking tray lined with cupcake liners. Sprinkle 3 chocolate chips (if making mini) or 5 chocolate chips (for regular cupcake) onto each cupcake leaving 3 regular size or 5 mini plain with no chocolate chips. Bake for 15-18 minutes at 180˚c till toothpick comes back clean when inserted in the center of a cupcake.
Allow to cool completely. Crumble plain cupcakes into a bowl and set aside.
White Chocolate Buttercream
150g unsalted butter 250g icing sugar 1 teaspoon vanilla essence 200g melted white chocolate
In a bowl add butter and sugar. Using a hand beater cream butter and sugar till light and fluffy. Then add vanilla essence and mix again. Finally add white chocolate. Mix till icing consistency is soft but still slightly firm. Add more icing sugar if mixture is too runny.
Place buttercream into an icing bag fitted with your choice of piping nozzle. Pipe buttercream onto cupcakes. Decorate with crumbled cupcakes if desired.
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