Red Velvet Cupcakes with Truffle Centers

Name: Red Velvet Cupcakes with Truffle Centers
Total time: 1 h 10 min
Yield: 12
Ingredients: 1 cup self-rising flour (sifted); 2 Tbsps cocoa powder; 0.5 tsp baking soda; 1 pinch salt; 0.5 cup Buttermilk; 1 tsp White vinegar; 0.5 tsp vanilla extract; 1 Tbsp red Food coloring; 0.25 cup butter; 0.75 cup superfine caster sugar; 1 egg; 12 small Truffle (dark chocolate, frozen); 0.333 cup unsalted butter; 1 cup Mascarpone; 1 cup powdered sugar; 0.667 cup white chocolate (chopped); red sugar heart (decorative)

and creamy icing

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 10 min.

Preparation

Healthy, because

Even smarter

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.

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

cupcakes

For the cupcakes: 1 cup self-rising flour (sifted); 2 Tbsps cocoa powder; ½ tsp baking soda; 1 pinch salt; ½ cup Buttermilk; 1 tsp White vinegar; ½ tsp vanilla extract; 1 Tbsp 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; ⅔ cup white chocolate (chopped)

To decorate: red sugar heart (decorative)

How healthy are the main ingredients?

Mascarpone salt egg

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Preparation steps

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

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

In another bowl mix the buttermilk, vinegar, vanilla and red food colouring.

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.

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

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.

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.

Beat the butter until soft, then beat in the mascarpone and chocolate until smooth.

Gradually sift in the icing sugar, beating until thick and smooth.

10.

Spread the frosting on the cakes and decorate with sugar hearts.