this recipe featuring lorann s red velvet bakery emulsion

this recipe featuring lorann s red velvet bakery emulsion
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Title : this recipe featuring lorann s red velvet bakery emulsion

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Red Velvet Cupcakes + White Chocolate Buttercream

This recipe featuring LorAnn's Red Velvet Bakery Emulsion was developed for us by
blogger Marcella from Hey Modest Marce. It's bound to be your new go-to red velvet
recipe!

Yield: one dozen cupcakes

Ingredients


For the red velvet cake
2 cups cake flour, sifted
1 heaping tablespoon Dutch processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup raw sugar
2 eggs
1/3 cup vegetable oil
1 teaspoon apple cider vinegar
3/4 cup full fat buttermilk
1 teaspoon two-fold LorAnn Madagascar vanilla extract
1 tablespoon LorAnn Red Velvet Bakery Emulsion

For the white chocolate buttercream
1 cup unsalted butter, room temperature
4 oz white chocolate, melted & cooled
3 cups icing sugar, or to taste
1 teaspoon two-fold Madagascar vanilla extract
red sugar sprinkles, for topping
white chocolate shavings, for topping

Directions

For the red velvet cake (makes one dozen)

1. Preheat oven to 350° F. In a large mixing bowl sift flour, cocoa powder, baking soda & salt.

set aside.

2. In the bowl of a stand mixer cream the butter & sugar. add the eggs one at a time followed
by the oil & cider vinegar. Rotate between adding in the buttermilk & the flour mixture until
combined. Finish off with the vanilla extract & red velvet emulsion.

3. Evenly distribute batter amongst lined cupcake tins. Bake for 15 minutes or until the cake

bounces back to touch. Let cool completely before frosting, about 30 minutes.

For the white chocolate buttercream


1. In the bowl of a stand mixer with the paddle attachment cream the butter & white chocolate

2. Add the icing sugar one cup at a time and beat until light and fluffy. Finish off by adding in

until smooth.

the vanilla.

3. Frost cupcakes as desired & sprinkle with a touch of red sugar.







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