Red Velvet Cupcakes

February 9, 2009

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What screams Valentines day dessert more than red velvet cupcakes with extra special rich velvety lovely melt in your mouth cream cheese, mascarpone, whipped cream icing? Yes I just said that and I know your drooling now, and I am remembering these in the fridge as I speak. Tempting me!  Seriously this is the best cake and icing I have ever had in my life, no kidding its that good.  I am not sure where I got the recipe so if someone knows please speak up and I will be sure to give them all the credit.  I found this recipe in my file and wanted to make something for the boys daycare party and I cam across this and immediately knew I had to make it.  Now for their party I will probably  just top it with a normal butter cream icing, but for us we had the whipped heavenly goodness.  This recipe yields lots of cupcakes so beware of your waistlines!

Cupcake Ingredients:3 1/2 cups cake flour, 1/2 cup unsweetened cocoa (not Dutch process),  1 1/2 teaspoons salt, 2 cups canola oil,  2 1/4 cups granulated sugar, 3 large eggs, 6 tablespoons (3 ounces) red food coloring, 1 1/2 teaspoons vanilla, 1 1/4 cup buttermilk, 2 teaspoons baking soda, 2 1/2 teaspoons white vinegar

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In a separate bowl mix flour, cocoa, salt and buttermilk (if using the powder)

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Mix well

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In the stand mixer add oil and sugar and mix till well combined

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Then slowly add 3 eggs

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While beater is on low add your red food coloring and vanilla

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Then in batches add flour and water (or buttermilk if using liquid) till fully combined

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Then in a separate dish add your baking soda and vinegar stir till combined and add to your cake mix

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turn on beater for about 10-15 seconds

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Then pour into cupcake liners and bake @ 350 for 20 minutes until toothpick comes out clean

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be sure to sample while its warm- quality control!

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While they are cooling go ahead and start on your frosting

Frosting Ingredients: 2 cups heavy cream, cold, 24 ounces cream cheese, at room temperature (or 12 ounces cream cheese and
12 ounces mascarpone cheese), 1/2 teaspoon vanilla, 1 1/2 cups confectioners’ sugar, sifted

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Pour whipping cream in to mixer and whip on high till soft peaks are formed then place in refrigerator to cool

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While  cooling blend cream cheese and marcapone cheese

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Add vanilla and confectioners sugar, blend well

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Then slowly fold the cream cheese into the whipping cream

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Pipe on cupcakes and enjoy!

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Enjoy a whole lot!

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Print This Recipe

Red Velvet Cupcakes

Cupcakes:
3 1/2 cups cake flour
1/2 cup unsweetened cocoa (not Dutch process)
1 1/2 teaspoons salt
2 cups canola oil
2 1/4 cups granulated sugar
3 large eggs
6 tablespoons (3 ounces) red food coloring
1 1/2 teaspoons vanilla
1 1/4 cup buttermilk
2 teaspoons baking soda
2 1/2 teaspoons white vinegar

Frosting:
2 cups heavy cream, cold
24 ounces cream cheese, at room temperature (or 12 ounces cream cheese and
12 ounces mascarpone cheese)
1/2 teaspoon vanilla
1 1/2 cups confectioners’ sugar, sifted

Preheat oven to 350 F. Place paper cupcake liners into two or three 12-count muffin pans. This recipe will make 24 large cupcakes or 36 smaller cupcakes, or loads of mini-cupcakes.

In a medium bowl, combine cake flour, cocoa and salt. Whisk to mix thoroughly. In the bowl of an electric mixer combine oi l and sugar. Beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low add red food coloring slowly, without splashing. Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.

In a small dish, place the baking soda, stir in vinegar and add to batter with machine running. Beat for 10 seconds. Divide batter among cupcake compartments, filling about 2/3 full. Place in oven and bake until a cake tester comes out clean, 20 to 25 minutes. Let cool in pans 20 minutes. Then remove from pans. Let cool completely before frosting.

Yield: 24-36 cupcakes depending on the size of pans.

This recipe will also yield three 9-inch layers if you want to make a cake instead. Make sure you butter the cake pans well, then line the bottoms with parchment paper. Bake longer (40-45 minutes) when making a layer cake.

Frosting:

Place cream in bowl and whip cream until soft peaks form. Cover in bowl and refrigerate. Blend cream cheese (and mascarpone if desired) with electric mixer until smooth. Add vanilla and confectioners’ sugar. Blend well. Transfer cream cheese mixture to a larger bowl. Fold in whipped cream. Pile high on cupcakes with a knife or through a pastry bag. Yield: Icing for 36 small, 24 large cupcakes or the tops and sides of a three-layer cake.

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{ 5 trackbacks }

Great Valentines Roundup « Newlyweds!
February 11, 2009 at 3:35 pm
Food on Fridays: PG Tips «
February 13, 2009 at 11:40 am
Random Thoughts Thursday
July 7, 2011 at 4:52 pm
Red Velvet Brownies
February 21, 2012 at 10:05 am
Red Velvet Cupcakes Updated
July 17, 2012 at 9:30 am

{ 35 comments… read them below or add one }

Chicky Mama February 10, 2009 at 1:02 am

These look awesome! And I love your step-by-step tutorial.

A little trick I learned about cleaning up from baking: wipe up little drips on the pan before it goes into the oven and it takes a whole lot less effort to get the pan clean afterward.

Spraying the pan with Pam for baking does a nice job for that as well.

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debi @ life in my studio February 10, 2009 at 4:30 am

OMGosh!! Those look amazing!! I’ve copied the recipe…guess what I’m going to make this week. tfs
Debi

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andreamcmann February 10, 2009 at 7:58 am

Great tutorial! I’ll have to bookmark it. I’ve been looking for something yummy to make my son’s teachers for V-Day. This might just be it! Oh, and I love the thumbs up pic! 🙂

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Cam February 10, 2009 at 8:12 am

A nice recipe for this week for sure (and nice blog 🙂

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Kim @ForeverWherever February 10, 2009 at 8:17 am

They look fantastic and I thought the frosting sounded amazing! Being from the South, having a Red Velvet recipe is a must! Thanks so much for bringing yours to Tasty Tuesday this week! The tutorial was awesome!
-Kim

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Christy February 10, 2009 at 8:37 am

I am definitely going to try these! Thanks for posting!

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Jerri February 10, 2009 at 8:57 am

Oh! These look yummy!

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Dreamer February 10, 2009 at 9:38 am

I’ve always wanted to try red velvet cake, I just can’t get past all the red dye.

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Sherry February 10, 2009 at 10:00 am

Ooooh! I love red velvet cake! I’m actually making some red velvet cake balls for Valentine’s day. 😀

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Heather S February 10, 2009 at 10:05 am

I’m drolling. And I’m supposed to be dieting. but I’m drooling. YUM!

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Lisa@blessedwithgrace February 10, 2009 at 10:06 am

I just can’t express how much I WANT ONE OF THOSE CUPCAKES RIGHT NOW!!!!! They really do look great. I was coveting the cupcake in you hubby’s hand!! Thanks for sharing and have a great week.

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Lindy February 10, 2009 at 10:11 am

Ooooh, those look yummy! Red Velvet is my favorite!

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Mindee February 10, 2009 at 10:54 am

May I please just eat the bowl of frosting with a spoon? It has a lot of calcium. I think it’s probably good for me.

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The Mother February 10, 2009 at 11:02 am

I made red-velvet cake once. My kid dumped the red food coloring on the floor, and I never did get it off.

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Tabitha (From Single to Married) February 10, 2009 at 11:06 am

Oh my goodness – how did you know that red velvet cake with cream cheese frosting is my favorite? It’s right up there with carrot cake. mmmm……

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Untypically Jia February 10, 2009 at 11:15 am

Those are just too pretty!

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susieshomemade February 10, 2009 at 11:27 am

What a yummy tackle!!

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Sweet Pea February 10, 2009 at 12:01 pm

Chicky Mama- Thanks for the tips, I usually do this also but completely forgot, blonde moment, lol!

Dreamer- you could make the recipe sans the red food coloring, then it would just be chocolate cupcakes, but still sooooo good!

Mindee- yes lots of calcium, I like your way of thinking!

The Mother- I spilled some of the floor also and noticed that vinegar takes it up with no stains!

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Carissa February 10, 2009 at 12:09 pm

Yum.,……

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Jenny February 10, 2009 at 12:10 pm

I love red velvet cake! We have a family recipe that goes back a couple of generations that we always make for b-day cake. And wouldn’t you know…I married a guy who doesn’t like red velvet cake. Otherwise, those pics would have totally inspired me to make those cupcakes. I just don’t need a whole pan to myself. Can you mail me one? 😉

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Mrs. D. Lightful February 10, 2009 at 1:31 pm

Thanks for stopping by…those look amazing! I love red velvet! Feel free to use my ideas in your post…I’m flattered! Your blog is really fun, I’ll definitely be back.

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LIve.Love.Eat February 10, 2009 at 9:48 pm

These look amazing. I love that they have mascarpone!!!!

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sue February 11, 2009 at 12:30 am

YUM! my favorite type of cupcakes. that frosting sounds amazing!

[Reply]

Great Valentines Roundup « Newlyweds! February 11, 2009 at 3:35 pm

[…] Newlyweds – Red Velvet Cupcakes […]

Amy February 13, 2009 at 9:40 am

My sister-in-law is a huge fan of red velvet. Might have to surprise her with these sometime. Thank you!

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Tamy ~ 3 Sides of Crazy February 13, 2009 at 11:01 am

Red Velvet is one of my favorites! These look awesome. Happy Valentines Day.

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hookedonhouses February 13, 2009 at 11:02 am

Oh, you’re killin’ me here. Those look SO yummy. Pass one over to me, wouldja? -Julia 🙂

[Reply]

Food on Fridays: PG Tips « February 13, 2009 at 11:40 am

[…] Jenna at Newlyweds (red velvet cupcakes) […]

annkroeker February 13, 2009 at 11:44 am

Yum!! Love the red, love the step-by-step instructions, and I LOVE mascarpone cheese! Thanks for participating in Food on Fridays.

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Fifi Flowers February 13, 2009 at 12:57 pm

A friend made those for me for my birthday… they were HEAVEN!

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Barbara February 13, 2009 at 2:16 pm

Well done! You show everything so clearly! Even the enjoyment of eating them!

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Sandy February 13, 2009 at 3:39 pm

Mmmm, thanks for sharing such a yummy recipe! Have a wonderful Valentine’s Day weekend!

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SueSue February 14, 2009 at 7:40 am

After seeing those red velvet cupcakes with the “to die for” frosting that’s all I could think about. So Wednesday evening I could not take it any longer and I made regular and mini red velvet cupcakes with the “to die for” frosting. I took the minis to school and everyone loved them. I froze the regular cupcakes and we are going to frost and decorate them today for Valentine’s Day. My mother use to make a cooked flour frosting that she put on her red velvet cakes which I just love, but this frosting with the mascarpone is a keeper. Your directions say to whip by hand but your picture shows using a mixer. Wish I would have noticed that Wednesday night. I had to get your uncle to help me whisk it till the soft peaks formed my arm was getting tired.

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Kara February 16, 2009 at 8:55 pm

Mmmmm! I made red velvet cupcakes for the first time for a VDay housewarming party…I used a recipe from a magazine, an ad for McCormick vanilla, and was a little underwhelmed. Yours seems to have a longer ingredient list, a few things that would make them more moist; I’ll give it a try next year. Thanks!

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Melissa @ The Inspired Room February 16, 2009 at 10:25 pm

One word to describe this: YUM.

🙂

Happy day,
Melissa

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Overwhelmed With Joy! March 11, 2009 at 11:58 pm

YUMMMMMM!!! I wish I had some of these already made up to eat right now! 🙂

Thanks for participating in my Favorite Ingredients Friday- Mardi Gras edition recipe exchange. I do appreciate it.

I hope you’ll join me again this Friday for my Mexican edition!

[Reply]

It's a Keeper February 10, 2011 at 6:22 am

Hi! I host a weekly blog hop — It’s a Keeper Thursdays. I’d love for you to stop by and link up!

Thanks!
Christina @ It’s a Keeper
http://www.everydaytastes.com/
http://twitter.com/itsakeeperblog
http://www.facebook.com/ItsAKeeper

[Reply]

Random Thoughts Thursday July 7, 2011 at 4:52 pm

[…] Mom’s birthday is tomorrow and I am making her Red Velvet Cupcakes with the best mascarpone icing […]

Red Velvet Brownies February 21, 2012 at 10:05 am

[…] initially used this recipe for mascarpone frosting too.  I had it all whipped and ready to top the brownies when I got a phone call from my brother, […]

Red Velvet Cupcakes Updated July 17, 2012 at 9:30 am

[…] recipe is not new to my blog or me, in fact I posted in back in February of 2009.  Yes I’ve been blogging forever, or at least it seems that way sometimes.  The original […]

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