INGREDIENTS
2 1/2 cups
all-purpose flour
2 tsp
dark cocoa powder
1 tsp
baking soda
1 tsp
cornstarch
1/2 tsp
salt
1 stick
+ 6 tablespoons (210 g) unsalted butter, softened
1 cup
sugar
1/2 cup
light brown sugar
1 tbsp
Red Velvet Bakery Emulsion (see Sweetapolita's Notes)
2
eggs
1 tsp
vinegar
2
egg whites, room temperature
cream of tartar
2/3 cup
light corn syrup
salt
1 cup
confectioners' sugar
1 tsp
vanilla bean paste
12 oz
best-quality dark chocolate, chopped or callets
1/4 cup
vegetable oil
Rainbow nonpareils