Red Velvet Cupcakes with White Chocolate Frosting {Red Velvet Week}

Forget going out to eat or ordering takeout every time you crave American food. Try making Red Velvet Cupcakes with White Chocolate Frosting {Red Velvet Week} at home. This recipe serves 40. For 58 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 3g of protein, 17g of fat, and a total of 270 calories. A mixture of butter, cream cheese, beets, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 2 hours. It is brought to you by Taste and Tell Blog. It is perfect for valentin day. It works well as a very affordable hor d'oeuvre. Several people made this recipe, and 710 would say it hit the spot. With a spoonacular score of 15%, this dish is not so excellent. Similar recipes include Red Velvet Black and White Cookies {Red Velvet Week/Saturdays with Rachael Ray}, Red Velvet Cupcakes with White Chocolate Cream Cheese Frosting, and Red Velvet Cupcakes with White Chocolate Cream Cheese Frosting.

Servings: 40

Preparation duration: 50 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium saucepan, bring the beets and the water to a simmer over medium heat. Cover and cook until fork tender, about 35 minutes.When tender, using a slotted spoon transfer the beets to a food processor or blender. Reserve the cooking water. Puree the beets, and add enough of the cooking water to make 2 1/4 cups of puree. Transfer to a medium sized bowl. Stir in the brown sugar and set aside.Place the oven rack in the bottom third of the oven and preheat the oven to 350°F. Line muffin tins with baking liners.In a medium bowl, whisk together the flour, cocoa powder, baking soda, and 3/4 teaspoon of the salt. Whisk the eggs into the beet puree. Whisk in the melted butter and the yogurt. Add the dry ingredients in 2 batches, making sure to whisk until smooth.Spoon the mixture into the baking cups, filling 2/3 full. Bake in the preheated oven until a toothpick comes out clean, about 27 to 30 minutes. Let cool completely.When the cupcakes are cool, make the frosting: Using an electric mixer, beat the softened butter and the cream cheese until smooth. Mix in the confectioners' sugar and a pinch of salt. Beat in the white chocolate and vanilla until fluffy.Using a pastry bag, pipe the frosting onto the cupcakes. -----------------------------Adapted from rachaelray.com

 

Step by step:

1. In a medium saucepan, bring the beets and the water to a simmer over medium heat. Cover and cook until fork tender, about 35 minutes.When tender, using a slotted spoon transfer the beets to a food processor or blender. Reserve the cooking water. Puree the beets, and add enough of the cooking water to make 2 1/4 cups of puree.

2. Transfer to a medium sized bowl. Stir in the brown sugar and set aside.

3. Place the oven rack in the bottom third of the oven and preheat the oven to 350°F. Line muffin tins with baking liners.In a medium bowl, whisk together the flour, cocoa powder, baking soda, and 3/4 teaspoon of the salt.

4. Whisk the eggs into the beet puree.

5. Whisk in the melted butter and the yogurt.

6. Add the dry ingredients in 2 batches, making sure to whisk until smooth.Spoon the mixture into the baking cups, filling 2/3 full.

7. Bake in the preheated oven until a toothpick comes out clean, about 27 to 30 minutes.

8. Let cool completely.When the cupcakes are cool, make the frosting: Using an electric mixer, beat the softened butter and the cream cheese until smooth.

9. Mix in the confectioners' sugar and a pinch of salt. Beat in the white chocolate and vanilla until fluffy.Using a pastry bag, pipe the frosting onto the cupcakes. -----------------------------Adapted from rachaelray.com

Nutrition Information:

covered percent of daily need