Black Velvet Cupcakes with Black Cream Cheese Frosting
These All black velvet cupcakes are rich and decadent and not to mention sexy! They are then finished with Black Cream cheese Buttercream and topped with Black Cake hearts filled with Red Velvet cake.
(From Mama's Guide Recipes)
1. Preheat the oven to 350°F (180°C).
Prepare a 12 standard muffin tin or cups and place cupcake liners.
2. For the cupcakes:
In a stand mixer bowl, mix sugar, butter, oil, black colour, vanilla, and salt at a medium speed. Beat mixture until very light and fluffy for about 5 minutes.
3. Add the egg and continue to beat over medium speed until just incorporated.
4. In another bowl, sift together the cake flour and cocoa powder.
5. Gradually add 1/3 of the dry ingredients to the mixer and blend it again until just combined. Pour in 1/2 of the buttermilk and continue to beat. Continue to alternate dry ingredients with buttermilk until all used up in the mixture.
6. In a small bowl, mix the vinegar and baking soda until dissolved. Pour it into the batter and fold it until incorporated.
7. Transfer the batter on the cupcake tins with liner. Bake for about 22 minutes or until a toothpick comes out with a few crumbs on the side.
8. Once done, remove from oven and set it aside on a wire rack to cool.
9. Prepare your frosting and use your favorite piping tips. Make sure that your cupcakes are cooled before frosting it. You don’t want to melt off your frosting if its hot.
In a mixer bowl, cream butter and cream cheese for a few minutes using medium speed.
Next, add sifted powdered sugar and cocoa into the mixing bowl and mix at the lowest speed until fully incorporated.
Finally, adjust the speed of mixer to medium and then pour in vanilla essence and heavy cream. Continue to beat for 3 more minutes then include the melted black chocolate and extra food coloring.
To Substitute the cake flour: Add 2 tablespoons cornstarch to the desired measuring cup. Fill the remaining space with all-purpose flour then whisk to combine.
To substitute the Buttermilk: Milk and White Vinegar: Measure out milk and then add 1 tablespoon of white vinegar. Stir and let stand for 5 minutes before using.
Ingredients
Directions
(From Mama's Guide Recipes)
1. Preheat the oven to 350°F (180°C).
Prepare a 12 standard muffin tin or cups and place cupcake liners.
2. For the cupcakes:
In a stand mixer bowl, mix sugar, butter, oil, black colour, vanilla, and salt at a medium speed. Beat mixture until very light and fluffy for about 5 minutes.
3. Add the egg and continue to beat over medium speed until just incorporated.
4. In another bowl, sift together the cake flour and cocoa powder.
5. Gradually add 1/3 of the dry ingredients to the mixer and blend it again until just combined. Pour in 1/2 of the buttermilk and continue to beat. Continue to alternate dry ingredients with buttermilk until all used up in the mixture.
6. In a small bowl, mix the vinegar and baking soda until dissolved. Pour it into the batter and fold it until incorporated.
7. Transfer the batter on the cupcake tins with liner. Bake for about 22 minutes or until a toothpick comes out with a few crumbs on the side.
8. Once done, remove from oven and set it aside on a wire rack to cool.
9. Prepare your frosting and use your favorite piping tips. Make sure that your cupcakes are cooled before frosting it. You don’t want to melt off your frosting if its hot.
In a mixer bowl, cream butter and cream cheese for a few minutes using medium speed.
Next, add sifted powdered sugar and cocoa into the mixing bowl and mix at the lowest speed until fully incorporated.
Finally, adjust the speed of mixer to medium and then pour in vanilla essence and heavy cream. Continue to beat for 3 more minutes then include the melted black chocolate and extra food coloring.
To Substitute the cake flour: Add 2 tablespoons cornstarch to the desired measuring cup. Fill the remaining space with all-purpose flour then whisk to combine.
To substitute the Buttermilk: Milk and White Vinegar: Measure out milk and then add 1 tablespoon of white vinegar. Stir and let stand for 5 minutes before using.
