Red Velvet Cupcakes with White Chocolate Frosting – Moist and perfectly flavored Red Velvet Cupcakes with to-die-for White Chocolate Frosting!
Is it just me, or is Washington D.C. famous for their cupcake bakeries? That’s common knowledge, right? They have cupcake bakeries everywhere in D.C. (and in the surrounding suburbs). I think that there might not be anything better than an entire bakery dedicated to the art of cupcakery. You know that analogy, “like a kid in a candy store”? I think it should be “like me in a cupcake bakery”. I think that more accurately communicates the message of a heavenly experience with an almost unimaginable number of delicious things to taste.
Last year in D.C. my husband and I visited an amazing little cupcake bakery called Crumbs and I thought that I ate the single best cupcake in the world that day. I was wrong. These Red Velvet Cupcakes are definitely, without a doubt, the absolute best cupcakes in the world. Seriously. I mean, breathtakingly delicious! So incredibly moist, amazing flavor, and the frosting! Oh my word the frosting. I could eat it with a spoon all. day. long. I’m in love with these Red Velvet Cupcakes with White Chocolate Frosting, I really am.
Red Velvet Cupcakes with White Chocolate Frosting
The most amazingly moist, and perfectly flavored Red Velvet Cupcakes with to-die-for White Chocolate Frosting!! Perfect for Valentines Day! Or any other day... 😉
- 2 1/2 cups cake flour
- 2 tablespoons cocoa powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 eggs, at room temperature
- 1 teaspoon red food coloring
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1 1/2 teaspoons baking soda
- 2 teaspoons white vinegar
- 6 cups powdered sugar
- 2 1-ounce boxes white chocolate pudding mix (dry)
- heavy cream
Preheat oven to 350. Line muffin tins with cupcake liners. In a medium bowl combine cake flour, cocoa powder, and salt. Stir to mix.
In a larger bowl mix together sugar, oil, eggs, food coloring and vanilla. Alternate adding buttermilk and flour mixture to wet ingredients, mixing between additions. In a small bowl whisk together baking soda and white vinegar (mixture will fizz). Whisk baking soda mixture into cupcake batter. Pour about 1/4 cup - 1/3 cup batter into each cupcake liner. Bake about 20 minutes until an inserted toothpick comes out mostly clean. Allow to cool completely.
Prepare frosting. Whisk together powdered sugar and white chocolate pudding mix. Add heavy cream 1 tablespoon at a time until desired consistency is reached (spreadable but not "pourable"). Spread frosting onto cupcakes, allow to set, and store in airtight container.
*If you would like to pipe the frosting, you will want to double the frosting recipe because piping requires more frosting than spreading!
Recipe adapted from Martha Stewarts Cupcakes cookbook.