Red Velvet Mochiko Cupcakes Wdulce De Leche Buttercream Frosting Recipes

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.