RED VELVET CUPCAKE, CHOCOLATE ORANGE

LIQUOR GANACHE FILLING, CHOCOLATE MINT

LEAF
Serves 8 cupcakes

Ingredients
Cupcakes: Equipment
• Chef’s knife
¼ cup Unsalted butter, softened • Casserole
3 Tbsp Granulated sugar • Spoon
3 Tbsp Light brown sugar • Whisk
1 each Egg • Bowl
2 Tbsp Cocoa powder • Rubber spatula
1 Tbsp Red liquid food color
1 tsp Vanilla extract
1/4 tsp Salt
1/2 tsp Baking powder
1/3 cup Sour cream
¾ cup All-purpose flour
1/4 tsp White distilled vinegar
1/4 tsp Baking soda

Make 1/2 batch of ganache

Frosting:
6oz Cream cheese, softened
2 Tbsp Unsalted butter, softened
1/4 tsp Vanilla extract
2-2.5 cup Powdered sugar

Chocolate mint leaf:

¼ cup Dark chocolate
8 each Mint leaves

Directions
1. Preheat oven to 350°F. Line a cupcake pan with 6 liners.

2. In a large bowl or stand mixer, cream together butter and sugars. Mix in egg until
batter is smooth. Add cocoa powder, vanilla and red food color. Continue mixing,
scraping bowl as needed. Add salt, baking powder and sour cream, mixing until

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 RED VELVET CUPCAKE, CHOCOLATE ORANGE
LIQUOR GANACHE FILLING, CHOCOLATE MINT
LEAF
Serves 8 cupcakes

just incorporated. Add flour, mixing until no streaks remain. Finally, combine
vinegar and baking soda in a small bowl. Immediately add to batter and mix in.

3. Divide batter equally among prepared liners, using one large cookie scoop per.

4. Bake for 18-20 minutes or until cupcakes are set and a toothpick inserted comes
out clean. Cool on a wire rack.

5. Make the ganache and fill up cupcakes hollowed out.

6. In a large bowl, beat together cream cheese and butter. Mix in vanilla and slowly
incorporate powdered sugar until smooth. Transfer mixture to a piping bag with
desired tip. Frost cooled cupcakes.

7. Melt chocolate in Bain Marie, deep mint leaves until well coated, let drip the
excess of chocolate, let the leaves harden on a cooling rack.

8. Top each cupcake with a mint leaf.

9. Store in an airtight container or refrigerator for up to several days.

Copyright © 2005 Kitchen on Fire LLC

www.kitchenonfire.com