Happy Valentine’s Day! Red Velvet Surprise Cupcakes with White Chocolate Icing

I don’t really celebrate Valentine’s Day, however I do love receiving gifts AND kitschy baking so I can’t complain. I found the most gorgeous Valentine’s Day cake toppers months ago and have been dying to bust them out. I pimped out my standard red velvet cupcake recipe by adding a white chocolate cream cheese icing (heaven, I can assure you) and putting a little surprise inside each cupcake…

I love you!

Sweets for my sweet

And what is the surprise inside each cupcake, I hear you ask? Something I see as synonymous with Valentine’s Day – Lindt balls! I used a selection of milk, dark, white and hazelnut balls.


Red Velvet Surprise Cupcakes with White Chocolate Cream Cheese Icing
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
Red Velvet Cupcakes
  • 120g butter (room temperature)
  • 2 eggs
  • 1⅓ cups caster sugar
  • 4 tsp cocoa
  • 4 tsp red food colouring
  • 1 tsp vanilla extract
  • 240ml buttermilk (or add 1 tablespoon of lemon juice to normal milk)
  • 2½ cups plain flour
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 tsp white wine vinegar
White Chocolate Cream Cheese Icing
  • 100g butter at room temperature
  • 250g cream cheese at room temperature
  • 250g white chocolate, melted and cooled
  • 4-5 cups sifted icing sugar
Decoration
  • 24 Lindt balls
Instructions
Red Velvet Cupcakes
  1. Preheat the oven to 180°C. Line 24 muffin tins with cupcake papers.
  2. Cream the butter, sugar and eggs until light and fluffy.
  3. In a separate bowl mix the vanilla extract, cocoa powder and red food colouring into a paste. Add the paste to the creamed mixture.
  4. Add half the buttermilk and mix until combined, followed by half of the flour and baking powder. Mix until incorporated and then add the remainder of the buttermilk and flour and mix thoroughly.
  5. Add the salt, bicarbonate of soda and white wine vinegar and continue mixing for another 5 minutes until combined.
  6. Spoon the mixture into prepared muffin tin and fill approximately ¾ full. Pop a Lindt ball on top of each cupcake (they will sink as they bake).
  7. Bake in the oven for 20-25 minutes or until the cupcakes slightly spring back when touched.
  8. Allow the cupcakes to cool slightly in their tin before turning out onto a wire rack
White Chocolate Cream Cheese Icing
  1. Melt the white chocolate in short bursts on a medium heat in the microwave. Set aside and cool until lukewarm.
  2. Beat the cream cheese and butter until smooth in a large bowl. Add in the lukewarm white chocolate.
  3. Gradually add in the icing sugar until incorporated. Continue mixing for 5 minutes until the icing is light and fluffy.
  4. Spoon icing into a piping bag and pipe swirls onto the cooled cupcakes.

I also made some little chocolates – hearts and cats, because I love cats! The heart moulds were a gift from a friend and the cat moulds I found in Japan.

My favourite is the sleeping kitty.

 

Comments

  1. sonya says

    i’m just making the white chocolate icing and i’ve read the recipe a few times and i think there aren’t any instructions about what to do with the white chocolate after it cools… is that right? am i going crazy?

    • Swah says

      Ahh no you are not crazy Sonya, I AM! Just amended the recipe, thanks for your keen eye :) Add the cooled white chocolate to the cream cheese and butter, then beat in the icing sugar. Thanks for picking that up!

  2. Emma says

    Hi,
    Just tried the Lindt ball idea today but mine all seemed to drop right to the bottom, any tips on how to avoid this?
    Thanks :)

    • Swah says

      They do tend to sink as the cupcake bakes unfortunately, damn gravity! However if you really want them to stay in the centre, I recommend after five minutes of cooking lightly press a Lindt truffle into each partially baked cupcake :)

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