Red Velvet Cupcakes with Pretzels Christmas Tree

The red velvet cake has gained popularity because of its unique mix of flavors. These Red Velvet cupcakes with Pretzels Christmas tree are such a delicious treat to cap off your Christmas festivities.

  • Serves 14 people
  • Prep Time: 50 minutes
  • Cook Time: 20 minutes

Ingredients

RED VELVET CUPCAKES

Buttermilk Substitution:

  • 1/2 cup Whole Milk
  • 2 teaspoons Distilled White Vinegar
  • 1/4 cup Unsalted Butter, softened
  • 1 cup Granulated White Sugar
  • 2 medium Eggs
  • 1 cup and 3 tablespoons All-Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1 tablespoon Unsweetened Cocoa Powder
  • 1/4 cup Canola Oil
  • 1 teaspoon Gel Red Food Coloring
  • 1/2 teaspoon Vanilla Extract
  • 1 teaspoon Distilled White Vinegar

CREAM CHEESE FROSTING

  • 1/2 cup Unsalted Butter, softened
  • 225 grams Cream Cheese, softened
  • 1 1/2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract, optional

PRETZELS CHRISTMAS TREE

  • 200 grams White Chocolate Compound, melted
  • 2 teaspoons Gel Green Food Coloring
  • 2 tablespoons Sprinkles

Procedure

Pretzels Christmas Tree

  1. Start with the pretzels Christmas tree decoration. Place the chocolate in a bowl and melt the chocolate on double boiler. Remove the bowl from the boiler, and add the gel green food coloring. Whisk fast until  chocolate and color is well blended. Set aside and let it cool to room temperature.
  2. Prepare a baking tray and place a baking or parchment paper on top of tray. Draw a triangle shape, about 2-inch or  2 1/2-inch tall.
  3. Cut the pretzels stick if it’s longer than the triangle, just enough size that will hold the tree. Place each pretzel stick on top of the triangle.
  4. Once the chocolate is starting to solidify, place it on boiler again for few seconds. Make sure when piping the melted chocolate, it has a thick consistency.
  5. Using a parchment paper, make a piping bag. Fill the piping bag half with the melted chocolate. Pipe  the details of a Christmas tree onto the pretzels.
  6. Make sure to add the sprinkles on top of Christmas tree while the chocolate is still wet. Place the tray in a cool place and let it set for about 20-30 minutes.

Red Velvet Cupcakes

  1. Preheat the oven to 180 degrees Celsius, using the bottom heat only.
  2. For the buttermilk substitution, combine whole milk and vinegar in a small bowl. Mix well and let the mixture stand for 5 minutes.
  3. Place the butter and sugar in a medium bowl. Using a hand mixer, cream the butter and sugar together until creamy, it will take about 3-5 minutes.
  4. Add the eggs, continue to beat until light, fluffy and smooth.
  5. Using a spatula, fold in the flour. Put the half first. Continue folding until well combined.
  6. Add the remaining flour and continue to fold.
  7. Fold in the cocoa powder and baking powder. Continue to mix until well blended.
  8. Add the buttermilk. Mix until the milk is well incorporated.
  9. Add the canola oil and vanilla extract and mix slowly until well blended.
  10. Stir in the white vinegar, this will provide extra acid to ensure the baking soda can do it’s best rising work.
  11. Add the red food coloring and mix slowly until well combined.
  12. Place the cupcake papers into the cupcake pan.
  13. Using 1/4 cup, fill the cup with cupcake batter and pour in the cupcake papers.
  14. Place the cupcake pan on top of baking tray. Place the tray in the middle of the and bake the cupcakes for 18-20 minutes.
  15. Let the cupcakes cool down to room temperature.

Cream Cheese Frosting

  1. Beat the cream cheese and butter together until creamy and smooth.
  2. Add the powdered sugar, mix it first before turning on the hand mixer to avoio
  3. Continue to beat until the frosting is light, fluffy, and creamy. This will take about 3-5 minutes. Make sure there is no sandy texture of the powdered in sugar in the frosting.  You want a smooth and creamy frosting.

Assembly

  1. Place the cream cheese frosting in a piping bag. Pipe the frosting on top of the cupcakes.
  2. Place the cupcakes on a tray and let the frosting chill for 10 minutes.
  3. Arrange the cupcakes on a serving tray and then place the pretzels Christma tree on top

 

recipe notes

  1. Make sure the double boiler is always on low heat. The chocolate solidifies easily especially in a cold place.
  2. If you cannot find pretzel sticks, you can also use bread sticks.
  3. Remove the pretzels Christmas tree from the baking tray slowly and carefully.
  4. If buttermilk is available, no need for buttermilk substitution.
  5. I baked the red velvet cupcakes for 18 minutes. Make sure to set your timer for 18 minutes, if it needs more cooking then add more 2 minutes.

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about chef sheilla

Hi! I’m Sheilla Lopez. I am a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer. I am also a mom to an amazing little boy. Read more…

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