Today we have a recipe of a very delicious and light textured cupcakes with a white chocolate ganache.

Red velvet is a tender and moist sponge (biscuit) with a touch of cacao. It should have mouth melting texture and a nice reddish or red colour.

Red Velvet Cupcakes Recipe

To the white chocolate ganache we will add some Amaretto liquor and praline, it will take it to the next level!

Here is the recipe:

For the Red Velvet cupcakes batter (for appx. 8 cupcakes):

Directions for the batter:

Baking the red velvet cupcakes:

Prepare a baking pan, place paper cases (moulds) on it.

Fill the cases with the batter for two-thirds.

Bake at 190°C (374°F) for 15-20 min., the exact time depends on the oven and the size of your cupcakes. Perform a toothpick test to check if the cupcakes are baked.

Ingredients for the white chocolate ganache with Amaretto:

Directions for the ganache:

  1. Place the half of gelatin sheet in a cold water.
  2. Heat the white chocolate to 45°C  (113°F) to melt it (in a double boiler or in a microwave but with caution).
  3. Add the praline and mix well to blend it in.
  4. Bring the 60 ml of cream to a boil, then remove from heat.
  5. Add the squeezed gelatin to the cream. Mix well.
  6. Pour the cream into the chocolate, mix well until completely blended.
  7. Add the 130 ml of cream. Mix well.
  8. Add the Amaretto, the exact quantity depends on your taste, but please keep in mind, that significant volumes will affect the texture of the ganache.
  9. Cover with a plastic film and send to a fridge for 5-6 hours minimum.
  10. When completely cold, whip the ganache until creamy, but be careful not to overwhip it.

Decorating the red velvet cupcakes:

Put the ganache in a pastry bag with a rose tip and pipe the cream on top of each cupcake.

Sprinkle the cupcakes with finely chopped nuts, some grated chocolate and edible glitter (optional).

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