Deep Dark and Rosy Red Velvet Cupcakes Recipe 

Remember yesterday when I mentioned my inner tomboy? Today, I'm ignoring that and going feminine on you. Not so frilly, but I made rose-flavored cupcakes, and while these photos are dark and moody, they make me happy. 

Ingredient

CUPCAKES – 2 cups flour* – 1/2 cup cornstarch* – 1/4 cup unsweetened cocoa powder – 1 teaspoon salt – 1 cup sugar – 1 1/2 cups canola oil – 2 eggs at room temperature* – 2 teaspoons vanilla extract – 2 teaspoons rose water* – 2-4 teaspoons red food coloring – 3/4 cup buttermilk – 1 1/2 teaspoons baking soda – 2 teaspoons white vinegar – 4 ounces bittersweet chocolate chopped FROSTING – 8 ounces cream cheese softened – 1/2 cup salted butter softened (or unsalted with 1/2 tsp salt), 8 tablespoon – 2 cups powdered sugar – 1 vanilla bean seeds removed – 2 teaspoons rose water – 1-2 tablespoons heavy cream

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1

Preheat oven to 350°F. Paper-line 2 standard muffin tins. Mix flour, cornflour, chocolate, and salt. 

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2

Beat sugar and oil with a medium-high speed electric mixer. Each egg should be added and beat until mixed, scraping bowl sides as needed. Combine food colouring, vanilla, and rose water. 

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3

Lower speed. Rotate flour mixture with buttermilk in three batches, mixing thoroughly after each addition. 

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4

Mix the baking soda and vinegar in a separate basin (it will bubble) and add to the batter on medium speed until mixed. Mix in chopped chocolate. 

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5

Fill prepared pans three-quarters full with batter. Do not overbake. Bake 20 minutes until a toothpick inserted into the centre comes out clean. Cool cupcakes on a wire rack. 

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6

Beat cream cheese and butter with an electric mixer until smooth and creamy to make the frosting. Add powdered sugar, vanilla bean seeds, and rose water slowly and beat until smooth. 

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7

Add cream to desired consistency. Frost cupcakes with cream cheese frosting after cooling. Use roses if desired. 

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Fall Harvest Peanut Picnic a Family Hike Recipe 

also see

also see

White Scribbled Underline