Izzy’s Red Velvet Curly Cupcakes
21/2 cups flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups sugar
1 cup softened unsalted butter
4 large eggs
1 cup sour cream
1/2 cup buttermilk
2 tablespoons red wine vinegar
2 tablespoons red food coloring
2 teaspoons vanilla extract
3 (4-ounce) white chocolate baking bars (12 ounces total)
Vanilla Cream Cheese Frosting:
11 ounces softened cream cheese
6 tablespoons softened unsalted butter
3 teaspoons vanilla extract
51/2 cups confectioners’ sugar
Heat oven to 350 degrees. Divide 30 paper liners among 3 (12-cup) muffin tins.
Whisk flour with cocoa, baking soda and salt in a medium bowl.
Beat sugar and butter at medium speed with an electric mixer 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Beat in sour cream and next 4 ingredients just until blended. Gradually add flour mixture, beating at low speed just until blended, stopping to scrape bowl as needed. Do not overbeat.
Spoon batter into prepared muffin cups, filling two-thirds full. Bake for 20 to 22 minutes, or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 45 minutes).
To make frosting, beat first 3 ingredients at medium speed with an electric mixer until light and fluffy. Gradually beat in powdered sugar until smooth. Spoon into a zip-top freezer bag (do not seal). Snip 1 corner of bag to make a small hole. Pipe frosting onto cupcakes. Chill cupcakes 30 minutes or until frosting is firm.
Microwave white chocolate in microwave-safe bowl on high 1 minute or until melted and smooth, stirring at 30-second intervals. Gently dip tops of cupcakes into melted white chocolate. Serve at room temperature. Makes 30.
Source: Chef Todd English.
Per cupcake: 363 calories, (43 percent calories from fat), 17.7 g fat, (10.4 g sat fat, 3.7g mono fat), 62 mg cholesterol, 3.8 g protein, 48.3 g carbohydrate, 0.5 fiber, 135 mg sodium.