Red Velvet Cupcakes w/ White Chocolate Cream Cheese Frosting

A few weeks ago I was asked to make 100 cupcakes for my daughter Rachel's dive banquet. My kids and I love watching "Cupcake Wars", and after seeing that several times I felt inspired to try and make them somewhat gourmet-ish. So I made 3 kinds, Red Velvet, Chocolate Malt, and White Chocolate. They turned out awesome!! Everyone --even the moms and dads-- were going back for seconds. These Red Velvet were my favorites. After searching for a good recipe and not finding a great one--( I mean one Tablespoon of cocoa only? I don't think so.)- I adapted this one from McCormick. Topped with White Chocolate Cream Cheese Frosting, these cupcakes are moist, creamy and velvet-y. They're seriously amazing. I can't wait to make them for 4th of July w/ white frosting and blue sprinkles next year! I might make them for Christmas too-or turn them into a cake, we'll see~

Red Velvet Cupcakes w/White Chocolate Cream Cheese Frosting
Print Recipe

Cupcakes:
1 cup Butter, softened
2 1/4 cups Sugar
4 Eggs
1 cup Sour Cream
1/2 cup Buttermilk
1 Tablespoon + 1 teaspoon Vanilla
1 oz. Red Food Coloring
2 1/4 cups Bread Flour
1/2 cup Cocoa Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt

Heat oven to 350. In a large mixing bowl, beat butter and sugar til fluffy, 3 minutes. Add eggs, buttermilk, and sour cream. Beat again til smooth. Add vanilla and red food color, blend/stir in on low speed or you will turn red!!
On top of this mixture, add flour but DON'T stir in. Carefully add cocoa powder, backing soda and salt right onto the flour blob on top of your wet ingredients. Get a fork and gently stir the dry ingredients together, then blend them into your wet ingredients. If you want to stir them separately, be my guest and use a separate bowl. I personally try whenever possible to condense my baking into one bowl!! Fill cupcake tins/liners 2/3 full and bake for 18-22 minutes or til toothpick comes out clean. **Tip: I have recently discovered that using my Pampered Chef Cookie Scoop works AWESOME for filling cupcake tins! No mess, it is a miracle. I only have the small one and the medium, so I use the medium. I usually have to add 1 1/2 scoops or so to each cupcake, but it's sooooo easy!! Thinking I need the large one..........................       


Frosting:
8 oz. Cream Cheese, softened (if you want a stiffer frosting for piping you can mix it up w/ cold cream cheese. That's what I did. I used my Bosch but any mixer will probably do.)
1/2 cup Butter, softened (or see above note)
2 oz. White Chocolate, melted and cooled slightly
2 teaspoons Vanilla
2 Tablespoons Heavy Whipping Cream
4 1/2 cups Powdered Sugar

In a mixing bowl, blend cream cheese and butter til smooth. Add vanilla. Add white chocolate and mix. Add in powdered sugar. Taste. If your kids aren't around, lick the beaters. If they are around, be the mother of the year and let them have them.