Red velvet cupcake with cream cheese frosting

🧂 Ingredients

• 1 Egg

  room temperature
• 5 tablespoon Sugar
• 6 tablespoon Canola or sunflower oil
• 1 tablespoon Liquid red food coloring
• 4 tablespoon Milk
• ½ tablespoon Baking powder
• 6 tablespoon Cake Flour
• 1.25 oz White chocolate
• ¾ cup White chocolate couverture
• ¼ tablespoon Butter

  room temperature
• ¾ cup Cream cheese

Instructions

• 1 Beat 1 Egg with a mixer on maximum speed while adding 5 tablespoon Sugar
  (spoon-by-spoon) until it gets fluffy.
• 2 Then, add 6 tablespoon Canola or sunflower oil1 tablespoon Liquid red food
  coloring, 4 tablespoon Milk, ½ tablespoon Baking powder, and 6 tablespoon Cake
  Flour. When everything is combined, pour the batter into the muffin cups,
  filling them ⅔ so they don’t spill when we bake them.
• 3 Chop 1.25 oz White chocolate and put a few chips on top of every muffin.
• 4 Put the filled muffin cups in a muffin rack or a baking tray. Bake in a
  preheated oven at 190 C / 375 F for about 20 minutes, depending on the oven.
• 5 While the cupcakes are cooling down, start with the cream cheese frosting.
• 6 Melt ¾ cup White chocolate couverture in a bain-marie, microwave, or using a
  tempering device, and let it cool until it is just lukewarm (about 68 °F / 20
  °C). Stir again and again so that the chocolate does not become solid.
• 7 Meanwhile, beat ¼ tablespoon Butter until fluffy, then add ¾ cup Cream cheese
  and mix well. Finally, add the lukewarm white chocolate and stir in.
• 8 Pour the cream into a pastry bag with a star-shaped nozzle and pipe it on the
  cupcakes.

Nutrition Info