Full recipe is in the video description here: Red Velvet Cupcakes With Blueberry Filling you like the video please give it a " LIKE " and / or " SHARE " the videos with your friends and family. . Makes 1 dozen cupcakes Ingredients: 4 tablespoons unsalted butter, at room temperature 3⁄4 cup granulated sugar 1 egg 21⁄2 tablespoons unsweetened cocoa powder 1 1⁄2 tablespoons red food coloring 1⁄2 teaspoon vanilla extract 1⁄2 cup buttermilk 1 cup + 2 tablespoons allpurpose flour 1⁄2 teaspoon salt 1⁄2 teaspoon baking soda 11⁄2 teaspoons distilled white vinegar Blueberry Compote: 2 cups frozen blueberries 3 tablespoons water 1/4 cup sugar 2 teaspoons lemon juice Directions: First preheat your oven to 350oF. Then line your cupcake pan with cupcake liners. In a mixer cream your butter and sugar until it's nice and fluffy on medium high speed for about 3 minutes. Then add in your egg and turn the mixer to high speed. Scrape down your bowl if you need to and keep mixing until everything is incorporated. Now in a separate small bowl, mix together your cocoa powder, vanilla extract and red food coloring to make a thick paste. You're going to add this to the batter and then mix it on medium speed until everything's combined. Now with the mixer on the lowest speed add in half of the buttermilk and then alternate between the flour and the buttermilk until everything's combined. Again you're going to need to scrape down the bowl to make sure everything's mixed through to get that red color. Finally add in the salt, baking soda and vinegar and then crank it up on medium high speed and beat it for another minute until everything's smooth and combined. Now evenly fill the cupcake liners with the batter and bake it for about 1518 minutes until it's done. You can test this with a thin knife and if it comes out clean, it's ready. While your cupcakes are baking it's time to make your blueberry compote. Combine half of the blueberries, water, sugar, and lemon juice into a small saucepan. Cook it over medium heat for about 10 minutes and then add in the rest of the blueberries and cook it for another 8-10 minutes until it's thick and bubbly. Now let it cool completely. Take your cupcakes out of the oven and let it cool completely for about 1015 minutes. Once they're completely cooled take your cupcake corer and poke a hole in the middle and remove the core. I bought this cupcake corer at Michael's and it's by Wilton. Now you're going to fill that empty core with the blueberry compote. Now, all you need is the frosting. I'm using my favorite cream cheese frosting to top it off. And to give people a little hint of the secret surprise inside, I'm going to decorate it with a blueberry on top!
Red Velvet Cupcakes With Blueberry Filling - YouTube |
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| People & Blogs | Upload TimePublished on 14 May 2016 |
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