Black Velvet Cupcakes Recipes

RED VELVET CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
• Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
• Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
• Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

BLACK VELVET BABY CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 6 dariole moulds with baking parchment. Put the butter, sugar, egg, flour, ground almonds, bicarbonate, cocoa and Guinness in a mixing bowl. Beat together until lump-free. Divide between the tins then bake for 20-25 mins until risen and a skewer poked in comes out clean. Cool for 15 mins, then remove from tins and cool completely - the same way up they baked, don't turn upside-down.
• Whip cream with the icing sugar and splash of Champagne, if using, until thick. Spoon a dollop onto the top of each cake and dust with a touch of cocoa. Serve with glasses of Champagne or Black Velvets for pudding.

BLACK VELVET CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Mix together the flour, sugar, cocoa powder, baking soda and salt in a large bowl. Whisk the buttermilk, oil, sour cream, egg, espresso powder and vanilla in another large bowl.
• Add the flour mixture to the buttermilk mixture and whisk until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs attached, 16 to 18 minutes. Let cool in the pan for 10 minutes, then remove the cupcakes and let cool completely on a wire rack, about 30 minutes.
• For the frosting: Meanwhile, beat the cream cheese and butter in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 1 minute. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Spread the frosting on top of the cooled cupcakes then dust with a little black cocoa powder.