Dark Chocolate and Rose Red Velvet Cupcakes
This is a great treat for your other half as there is nothing that says “I love you” like baking someone red velvet cupcakes and sticking a rose on them.
This was my first experience with baking red velvet cupcakes. Normally, I am not that into anything that requires food colouring as it freaks me out. So while I still used the food colouring, I did end up adding more chocolate to make up for it.
Also, have you ever used rose water in a baking? Some of you may think it’s weird to be flavouring cupcakes with roses, but I promise you, it’s not and it’s so perfect. The flavour goes so well with the vanilla, butter and cream and chocolate.
If you don’t have rose water on hand… nor does your neighbor, your mom or your sister, and you simply must make these today, you can leave the rose water out. But try and find the rose water first.
Cupcakes
2 cups flour
1/2 cup cornstarch
1/4 cup unsweetened cocoa powder
1 teaspoon salt
1 cup sugar
1 1/2 cups canola oil
2 eggs at room temperature
2 teaspoons vanilla extract
2 teaspoons rose water*
2-4 teaspoons red food colouring
3/4 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons white vinegar
4 ounces bittersweet chocolate chopped
Frosting
8 ounces cream cheese softened
1/2 cup salted butter softened (or unsalted with 1/2 tsp salt), 8 tablespoons
2 cups powdered sugar
1 vanilla bean seeds removed
2 teaspoons rose water*
1-2 tablespoons heavy cream
Instructions
Preheat oven to 350 degrees F. Line 2 standard muffin tins with paper liners.
Whisk together flour, cornstarch, cocoa, and salt.
With an electric mixer on medium-high speed, whisk together the sugar and oil until combined. Add the eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food coloring, vanilla and rose water.
Reduce speed to low. Add flour mixture in three batches, alternating with the buttermilk, and mixing well after each addition. Stir together the baking soda and vinegar in a small bowl (it will foam) and add the mixture to the batter, mix on medium speed until combined. Stir in the chopped chocolate.
Divide batter evenly among the prepared pans, filling each three-quarters full. Bake 20 minutes or until a toothpick inserted into the center comes out clean, do not over bake. Transfer cupcakes to a wire rack to cool completely.
Meanwhile, make the frosting, using an electric mixer, beat together the cream cheese and butter until smooth and creamy. Slowly beat in the powdered sugar, vanilla bean seeds and rose water until smooth. Add cream to reach your desired consistency.
Once the cupcakes are cool, frost with the cream cheese frosting. Decorate with roses if desired.
