Description
Turning classic red velvet cupcakes into velvety soft mini rosebuds filled with a luscious cream cheese filling. Perfect for those who want just a little frosting with the same melt-in-your-mouth feel!
Ingredients
Scale
RED VELVET ROSEBUDS
- 1 1/3 cups (160 grams) all-purpose flour
- 3/4 cup (150 grams) granulated sugar
- 1 tablespoon (5 grams) unsweetened cocoa powder
- 1/2 tablespoon (6 grams) baking powder
- 1/4 teaspoon salt
- 3/4 cup (168 grams) vegetable oil
- 1/2 cup (125 grams) buttermilk
- 1 large egg (50 grams)
- 1 large egg yolk (15 grams)
- 1 teaspoon (5 grams) pure vanilla extract
- 1 to 3 teaspoons (5 to 14 grams) red gel food color
BUTTERMILK CREAM CHEESE FILLING
- 3/4 cup (86 grams) powdered sugar
- 1 tablespoon (6 grams) buttermilk powder (optional)
- pinch of salt
- 2 tablespoons (28 grams) unsalted butter, softened
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons (42 grams) cream cheese, softened
EQUIPMENT
Instructions
- ROSEBUDS: Heat oven to 350°F (175°C). Using a baking spray with flour, generously spray the bottom and sides of each well of the rosebud cakelet baking pan. Use a pastry brush to evenly coat into the grooves; set aside. Alternatively, if not using the rosebud cakelet pan, line 12 standard size cupcake wells with a cupcake liner; set aside.
- In a small bowl, whisk together flour, sugar, cocoa powder, baking powder and salt; set aside.
- In a medium bowl, whisk oil, buttermilk, egg, egg yolk and vanilla until well combined. Add the flour-mixture and whisk until just combined, be sure to not overmix. Add 1 teaspoon of red gel food color and gently mix until color is even throughout the batter. If a deeper red is desired, add more coloring up to 1 teaspoon at a time.
- Fill each rosebud cakelet 3/4 full of batter, about 1/3 cup. Once filled, gently tap the baking pan on the counter to release air bubbles. Alternatively, fill each cupcake liner about 3/4 full of batter which is about 1/4 cup.
- Bake for 17 to 20 minutes or until a toothpick inserted in the center comes out clean or with a few dry crumbs. Allow rosebuds/cupcakes to rest in the pan a few minutes before carefully removing them onto a wire rack to cool to room temperature.
- FILLING: Meanwhile, in a medium bowl using an electric mixer on low to medium speed, mix powdered sugar, buttermilk powder, salt and butter until light in color and creamy. Add vanilla and mix until smooth. Add cream cheese and continue to mix on medium speed until filling is smooth and no lumps remain.
- ASSEMBLY: Fill a pastry bag 3/4 full with buttermilk cream cheese filling. Twist the wide-end opening to seal in the filling.
- Insert a cupcake corer about 3/4 through the center of each cooled rosebud. Squeeze filling inside to the top and cover with half of the removed center. Alternatively, use the filling to frost the top of each standard red velvet cupcake.
Notes
The instructions include tailored directions on how to make this recipe as classic red velvet cupcakes in Steps 1,4 and 8.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Cupcake
- Cuisine: American