Red Velvet Mochiko Cupcakes Wdulce De Leche Buttercream Frosting Recipes

RED VELVET CAKE WITH BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift together the cake flour, chocolate pudding mix, cocoa powder, and salt.
• In a large bowl, beat 1/2 cup of butter with 1 1/2 cup of sugar with an electric mixer until creamy; beat the eggs in, one at a time, and beat until the mixture is fluffy, about 1 minute. Beat in the flour mixture, alternating with buttermilk, in several additions. Mix in 1 teaspoon of vanilla extract and the red food color until the batter is uniformly colored. In a bowl, stir the baking soda with vinegar, and gently fold the foamy mixture gently into the batter. Pour the batter into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean or with moist crumbs, about 30 minutes. Allow to cool completely before frosting.
• For frosting, place all-purpose flour in a saucepan, and gradually whisk milk into the flour, about 2 tablespoons at a time, until smoothly combined. Bring the mixture to a simmer over medium-low heat, whisking constantly until thickened and smooth; allow to cool completely. Beat 1 cup of sugar and 1 cup of butter in a bowl with an electric mixer until fluffy, about 1 minute, and gradually beat in the cooled milk mixture; add 1 teaspoon of vanilla extract. Beat the frosting until fluffy and spreadable, 1 to 2 more minutes.

DULCE DE LECHE BUTTERCREAM FROSTING

Steps:

• 1. Cream the 2 sticks of butter.
• 2. Add one-half of the confectioner's sugar (2 cups), slowly in the bowl with the butter.
• 3. Add one-half of the heavy cream and the vanilla extract. Mix well.
• 4. Add one-half homemade recipe OR one-half can of Dulce de Leche. Mix until well blended.
• 5. Add remaining cream and stir well; add the remainder Dulce de Leche; blend well.
• 6. Add the salt. Then slowly add the remaining 2 cups of confectioner's sugar -until it is of the desired consistency. You may want to add a little less or a little more sugar (depending on desired consistency).
• 7. Mix with an electric mixer on medium speed for about 4 minutes -or until of spreadable consistency. Do not overmix. You don't want it to be grainy. Enjoy

RED VELVET CUPCAKES WITH MARSHMALLOW BUTTERCREAM FROSTING

Steps:

• Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups. In small bowl, mix flour, cocoa and salt; set aside. In large bowl, beat 1/2 cup butter and granulated sugar with electric mixer on medium speed until mixed. Add eggs; beat 1 to 2 minutes or until light and fluffy. Stir in food color and vanilla.
• Beat in flour mixture alternately with buttermilk on low speed just until blended. Beat in baking soda and vinegar until well blended. Fill muffin cups 2/3 full.
• Bake 20 to 22 minutes or until toothpick inserted in center of cupcake comes out clean. Remove from pan to wire racks. Cool completely, about 30 minutes.
• Remove lid and foil seal from jar of marshmallow creme. Microwave on High 15 to 20 seconds to soften. In large bowl, beat marshmallow creme and 1 cup butter with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Spoon 1 heaping tablespoon frosting onto each cupcake, swirling frosting with back of spoon.

RED VELVET MOCHIKO CUPCAKES W/DULCE DE LECHE BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees. Prep cupcake pan with liners.
• Mix together mochiko flour, cocoa powder, baking soda, baking powder and kosher salt. Set aside.
• Beat butter and sugar in a large bowl with an electric mixer on medium speed for 5 minutes or until light and fluffy.
• Beat in eggs, one at a time, mixing after each egg.
• Mix in sour cream, evaporated milk, food coloring and vanilla, mix well.
• Gradually mix in the flour mixture on low speed, just until blended.
• Use an ice cream scoop and fill the cupcake lined wells evenly, about 2/3 full.
• Bake for 20 to 25 minutes. Do a toothpick test and if it comes out clean, it is done.
• Remove from the oven onto a wire rack and cool for about 5 minutes, then remove the cupcakes from the muffin tin and let cool completely.
• DULCE DE LECHE BUTTERCREAM FROSTING:
• Cream the butter, slowly add half of the powdered sugar, add vanilla extract and half of the heavy cream/milk, mix till well blended.
• Add half of the Dulce de Leche and blend well, then add the remainder and blend well.
• Add salt, continue with the remaining 2 cups of powdered sugar and mix until you have reached the desired consistency.
• Depending on the consistency of the frosting you might used a little more or less of the sugar.
• Mix on medium speed for about 4 to 5 minutes. Keep a close watch and do not over mix as it can turn grainy from over mixing.
• Make sure that the cupcakes are completely cooled, before frosting or piping.