Cooking Today: Just Desserts Red Velvet Cupcakes
By: Sarah Hickman
Updated: September 13, 2012
Red Velvet Cupakes with Dove Dark Chocolate
Cupcake Ingredients
-1 cup butter, softened
-1 1/2 cups granulated sugar
-3 3/4 cups all purpose flour
-2 tablespoons unsweetened cocoa powder
-1 1/4 teaspoons baking soda
-1 1/4 teaspoons salt
-3 eggs
-2 teaspoons white vinegar
-1 1/4 teaspoons vanilla extract
-1 teaspoon red food coloring
-1 1/4 cups buttermilk, reduced fat
Frosting Ingredients
-1/2 cup Dove Dark Chocolate, chopped
-2 1/2 tablespoons all purpose flour
-1 cup lowfat milk
-1 cup butter, softened
-1 cup sugar
-1 teaspoon vanilla extract
Recipe
1. Preheat your oven to 350.
2. Begin with the cupcakes first. Cream 1 cup of softened butter and 1 1/2 cups granulated sugar until smooth.
3. While the butter and sugar are mixing together, in a separate bowl combine 3 3/4 cups of all purpose flour, 2 tablespoons of unsweetened cocoa powder, 1 1/4 teaspoons of baking soda, and 1 1/4 teaspoons of salt. Set aside.
4. Go back to butter/sugar mixture and add 3 eggs, 2 teaspoons of white vinegar, 1 1/4 teaspoons of vanilla extract, and 1 teaspoon of red food coloring. Then, add 1 1/4 cups of reduced fat buttermilk.
5. Slowly add flour mixture to the cream mixture, making sure to scrape the sides of the mixing bowl periodically to fully combine everything.
6. Line your cupcake pan with paper liners. Divide batter evenly in each liner, and bake at 350 degrees for 18-20 minutes. When finished, let cool completely.
7. While cupcakes are baking, make the frosting. Combine 1/2 cup of chopped Dove Dark Chocolate, 2 1/2 tablespoons of all purpose flour, and 1 cup of lowfat milk in a sauce pan. Cook over medium heat until the mixture thickens, stirring constantly. Once thick, let the mixture cool completely.
8. In a separate bowl, cream together 1 cup of softened butter, 1 cup of sugar, and 1 teaspoon of vanilla extract. Once combined, gradually add in the thickened chocolate mixture, beating well until it is the consistency of whipped cream.
9. Frost each cupcake and top with small Dove Dark Chocolate Squares and serve.
Makes about 24 cupcakes.
Log onto http://brightideas.com/bright_idea.aspx?ID=392 for nutritional information.
Steven Brooks is the Executive Chef at Springdale Country Club. Chef Brooks offers monthly cooking classes at the club.
Shot in the home of Hank & Lizzie Harris of Rogers, AR.
