Red Velvet with White Chocolate Cream Cheese Frosting
- 1 C butter softened
- 1 3/4 C sugar
- 2 eggs
- 2 TBS vegetable oil
- 2 TBS cocoa powder
- 2 TBS white vinegar
- 1 C butter milk
- 2 1/4 C A/P flour
- 1/2 tsp salt
- 8 oz cream cheese
- 1 stick of butter, softened
- 4 oz white chocolate
- 2 TBS heavy cream
Preheat oven to 350˚F.
In small bowl combine flour, soda, and salt. Set aside.
In small dish combine cocoa, vinegar, and buttermilk. Set aside.
In large bowl cream butter and sugar until fluffy. Mix eggs and oil into creamed butter and sugar mixture. Add half of the flour, baking soda, and salt mixture to the large bowl. Mix until combined. Add the buttermilk. Mix until combined. Add remaining flour, baking soda, and salt mixture. Mix until combined. Batter will have a blush brown color. If you really want red cake, add a few drops of food color to the finished batter.
Using 2” cookie scoop, place 1 scoop of batter in each well of the cupcake tin. Bake 15-18 min.
For the frosting, melt the white chocolate for 1-2 minutes in the microwave. Combine the white chocolate, cream cheese, butter, and heavy cream. Beat on medium until creamy and smooth.
Use piping bag to pipe frosting.