RED VELVET MOCHIKO CUPCAKES W/DULCE DE LECHE BUTTERCREAM FROSTING
Makes 30 Cupcakes
mochiko (japanese rice flour)
red food coloring (1 oz.)
DULCE DE LECHE BUTTERCREAM FROSTING:
butter, unsalted, softened
powdered sugar, sifted
heavy cream or milk
dash of kosher salt or sea salt
1Preheat oven to 350 degrees. Prep cupcake pan with liners.
2Mix together mochiko flour, cocoa powder, baking soda, baking powder and kosher salt. Set aside.
3Beat butter and sugar in a large bowl with an electric mixer on medium speed for 5 minutes or until light and fluffy.
4Beat in eggs, one at a time, mixing after each egg.
5Mix in sour cream, evaporated milk, food coloring and vanilla, mix well.
6Gradually mix in the flour mixture on low speed, just until blended.
7Use an ice cream scoop and fill the cupcake lined wells evenly, about 2/3 full.
8Bake for 20 to 25 minutes. Do a toothpick test and if it comes out clean, it is done.
9Remove from the oven onto a wire rack and cool for about 5 minutes, then remove the cupcakes from the muffin tin and let cool completely.
10DULCE DE LECHE BUTTERCREAM FROSTING:
11Cream the butter, slowly add half of the powdered sugar, add vanilla extract and half of the heavy cream/milk, mix till well blended.
12Add half of the Dulce de Leche and blend well, then add the remainder and blend well.
13Add salt, continue with the remaining 2 cups of powdered sugar and mix until you have reached the desired consistency.
14Depending on the consistency of the frosting you might used a little more or less of the sugar.
15Mix on medium speed for about 4 to 5 minutes. Keep a close watch and do not over mix as it can turn grainy from over mixing.
16Make sure that the cupcakes are completely cooled, before frosting or piping.