Red Velvet Cupcakes with Truffle Centers

and creamy icing
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Red Velvet Cupcakes with Truffle Centers
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
676
calories
Calories

Healthy, because

Even smarter

Nutritional values

These delicious red velvet cupcakes contain antioxidants from the chocolate. That said, they're rich in calories and fat, so should be eaten in moderation.

These cupcakes make for a perfect Valentine's Day treat.

1 cupcake contains
(Percentage of daily recommendation)
Calorie676 kcal(32 %)
Protein8.35 g(9 %)
Fat38.25 g(33 %)
Carbohydrates78.97 g(53 %)
Sugar added22.36 g(89 %)
Roughage0.17 g(1 %)
Vitamin A201.87 mg(25,234 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.78 mg(7 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.12 mg(11 %)
Niacin0.99 mg(8 %)
Vitamin B₆0.01 mg(1 %)
Folate25.25 μg(8 %)
Pantothenic acid0.15 mg(3 %)
Biotin0.11 μg(0 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C0.05 mg(0 %)
Potassium57.14 mg(1 %)
Calcium122.12 mg(12 %)
Magnesium4.38 mg(1 %)
Iron0.83 mg(6 %)
Iodine5 μg(3 %)
Zinc0.19 mg(2 %)
Saturated fatty acids25.07 g
Cholesterol88.09 mg

Ingredients

for
12
For the cupcakes
1 cup self-rising flour (sifted)
2 tablespoons cocoa powder
½ teaspoon baking soda
1 pinch salt
½ cup Buttermilk
1 teaspoon White vinegar
½ teaspoon vanilla extract
1 tablespoon red Food coloring
¼ cup butter
¾ cup superfine caster sugar
1 egg
12 small Truffle (dark chocolate, frozen)
For the frosting
0.333 cup unsalted butter
1 cup Mascarpone
1 cup powdered sugar
cup white chocolate (chopped)
To decorate
red sugar heart (decorative)
How healthy are the main ingredients?
salteggMascarpone

Preparation steps

1.

For the cupcakes: preheat the oven to 160°C / 325°F. Place paper liners in a 12-hole muffin tin.

2.

Sift the flour, cocoa, baking soda and salt into a bowl.

3.
In another bowl mix the buttermilk, vinegar, vanilla and red food colouring.
4.
Beat the butter and sugar in a mixing bowl until pale and fluffy. Beat in the egg a little at a time. Mix in 1/3 of the flour mixture, followed by half the buttermilk mixture, then another third of the flour, the remaining buttermilk and finally the last of the flour mixture.
5.

Spoon into the paper liners to cover the base. Place a frozen truffle on top and cover completely with the mixture.

6.
Bake for about 20 minutes, until risen and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
7.
For the frosting: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and set aside.
8.
Beat the butter until soft, then beat in the mascarpone and chocolate until smooth.
9.
Gradually sift in the icing sugar, beating until thick and smooth.
10.
Spread the frosting on the cakes and decorate with sugar hearts.