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Simple red velvet cupcakes with white chocolate cream cheese frosting and white chocolate mousse filling

Red velvet cupcakes with white chocolate cream cheese frosting

These red velvet cupcakes with white chocolate cream cheese frosting and white chocolate mousse are perfect for a wedding or special birthday, or just when you want a red and white treat.
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Prep Time 45 minutes
Cook Time 18 minutes
Cuisine American
Servings 12

Equipment

Ingredients
  

For the cupcakes

  • 1 cup plain flour
  • 1 tbsp corn starch
  • 1 tbsp cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • 75 g butter
  • ⅔ cups sugar
  • 1 egg (large, at room temperature)
  • 1 tsp red gel food colouring
  • 1 tsp vanilla essence
  • ½ cup buttermilk
  • 1 tbsp apple cidre vinegar
  • 1 tsp baking soda

For the white chocolate mousse or pudding

  • 1 packet white chocolate mousse mix
  • 300 mL milk or cream as per instructions

For the frosting

  • 200 g white chocolate melted and cooled to room temperature
  • 200 g cream cheese at room temperature
  • 75 g butter softened
  • 1 cup icing sugar
  • 1 pinch salt
  • 1 tsp vanilla paste

Instructions
 

For the cupcakes

  • Preheat the oven to 170°c and line a muffin form with patty pans.
  • Sift plain flour, corn starch, cocoa powder, baking powder and salt together and set aside.
  • Cream the butter and sugar together until light and fluffy. Add the eggs, vanilla essence and red food colouring and mix until we combined.
  • Add the dry ingredients one third at a time, alternating with the buttermilk and ending with the dry ingredients.
  • Mix the baking soda and vinegar together in a small bowl and add to the batter quickly (it will be foaming) and mix well to combine.
  • Fill the patty pans until they are about two-thirds full and bake for 17-18 minutes or until a skewer inserted comes out clean.

For the white chocolate mousse

  • Prepare according to the instructions on the packet.
  • When the cupcakes have cooled, used a spoon to remove a hole in the top of each cupcake. Set the "lids" aside. Spoon in a good dollop of the white chocolate mousse and replace the lid.

White chocolate cream cheese frosting

  • Beat the cream cheese and butter together until light and fluffy. Add the white chocolate and beat until well combined.
  • Add the vanilla and salt and sift in the icing sugar to avoid lumps. Mix to combine.
  • If the frosting is too thick, add 1 tablespoon of cream and mix to combine.
  • Frost the cooled cupcakes and enjoy!

Notes

If the frosting is too runny after adding the cream, place it somewhere cool for 20 minutes (this will help harden the butter and cream cheese and set the chocolate). If it is still too runny, add more icing sugar, little by little, until the desired consistency is reached.

Nutrition

Calories: 325.37kcalCarbohydrates: 43.14gProtein: 5.06gFat: 15.19gSaturated Fat: 8.83gCholesterol: 47.2mgSodium: 355.18mgPotassium: 156.61mgFiber: 0.46gSugar: 32.78gVitamin A: 374.26IUVitamin C: 0.31mgCalcium: 127.77mgIron: 0.77mg
Keyword red velvet cupcakes, wedding cupcakes, white chocolate cream cheese frosting
Have you tried this recipe?Let us know how it was!