(Closed) *Looking for a yummy RED VELVET cupcake recipe with CREAM CHEESE icing*

posted 7 years ago in Cooking
Post # 4
Member
46157 posts
Honey Beekeeper
  • Wedding: November 1999

This is the one I use:

Red Velvet Cupcakes

1/4 cup (2 ounces) red food coloring
3 1/2 tablespoons high-quality unsweetened cocoa powder
1 cup (2 sticks) unsalted butter at room temperature
1 3/4 cups sugar
2 large eggs
2 cups cake flour
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup buttermilk
1 cup sour cream
1 tablespoon distilled white vinegar

Icing
1 cup (2 sticks) unsalted butter at room temperature
1 cup (8 ounces) cream cheese at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Pinch of kosher salt
1 cup (8 ounces) mascarpone (Italian cream cheese, available at most grocery stores)
1 teaspoon vanilla or mint extract

Preheat the oven to 350°F. Grease jumbo muffin cups (3 1/2 inches in diameter and 2 inches deep) with butter or cooking spray, and lightly flour them, knocking out the excess flour, or line them with baking papers.

In a small bowl, stir the food coloring and cocoa powder together to make a smooth paste. Set aside. Using an electric mixer fitted with the paddle attachment, cream the butter and the sugar on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating after each addition, then add the cocoa paste while continuing to beat. Reduce the mixer speed to medium and beat the batter for about 4 minutes. In a medium bowl, sift together the cake flour, all-purpose flour, salt, and baking soda. Stir the vanilla into the buttermilk (this can be done in the measuring cup). Add the flour mixture in 3 increments alternately with the buttermilk in 2 increments, starting and ending with the flour. Beat on medium speed just until the ingredients are combined. Add the sour cream and vinegar and beat on low speed until combined.

Fill the muffin cups three-fourths full with batter. Bake for 25 to 35 minutes, just until the cupcakes feel firm to the touch and a toothpick inserted in the center comes out clean. Do not overbake, or the cupcakes will dry out. Remove from the oven and let cool in the pans for 5 minutes, then unmold onto a wire rack and let cool completely before frosting.

To make the icing: In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese, and powdered sugar on medium-high speed until light and fluffy. Beat in the mascarpone on very low speed until just combined. (Be careful; once you’ve added the mascarpone, excessive beating can make the frosting curdle.) Stir in the vanilla.

Makes 12 large cupcakes or more smaller ones.

Recipe originally from Epicurious.com

 

 

Post # 5
Member
114 posts
Blushing bee
  • Wedding: October 2011

This is hubbys family recipe and everyone looooves it. It’s a cake recipe but i’ve made cupcakes with it a few times and they were just as yummy. Not cream cheese icing either but that’s an easy fix…

1/2 c butter
1 1/2 C sugar
1 oz red food coloring
2 tablspoons cocoa
1 C buttermilk
2 eggs
1 tsp vanilla
2 1/2 C flour
1/2 tsp salt
1 tsp soda
1 tsp vinegar
 
Cream butter, sugar and eggs.  Make a paste from coloring, water and cocoa.  Add to creamed mixture.  Add milk alternating with f lour and salt.  Add vanilla.  Add soda to vinegar in small dish and add to batter. 
 
Bake in 9X13 cake pan that is greased and floured at 350degrees X 25 -30 mins.
 
Frosting:
3 Tblsp fllour
1 C milk
1 tsp vanilla
1C powdered sugar
1 C butter
 
Cook flour and milk until thickened.  Completely cool until cold.  Cream sugar, butter and vanilla until fluffy.  Add the past and beat until blended.  Frost cake when completely cooled.

Post # 6
Member
606 posts
Busy bee
  • Wedding: October 2011

Red Velvet Cake is one of my most favorite things ever, and after testing out about 3 different recipes and not loving any of them as much as I had hoped, I found one that was adapted from a cake in the box recipe, and it was so easy to make and shockingly fantastic.   I have made it a few times now and people always ask me for the recipe and tell me it’s delicious.  Don’t let the cake in the box part scare you away… it really is good!

 

Cake

Ingredients:

  • 1 box white cake mix (2-layer size)
  • 1 box (4-serving size) instant vanilla pudding mix
  • 4 large eggs
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon white vinegar
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 ounces red food coloring

Combine the cake mix, pudding mix, oil, eggs, cocoa, vinegar, oil, and food coloring; beat for 4 minutes on medium speed, scraping the sides and bottom of the bowl several times. Grease and flour 3 cakes pans. Distribute the batter among the pans evenly. Bake at 350° for 20 to 25 minutes or until the cake springs back when lightly touched in the center.
Cool cake on racks.

 

Frosting 

  • 3/4 cup butter, softened  
  • 1 box confectioners’ sugar  â€¨ 
  • 2-3 Tbs milk  
  • 1 tsp vanilla  
  • 5 oz. cream cheese

 

Blend all frosting ingredients in mixer 
until smooth and fluffy

 

The topic ‘*Looking for a yummy RED VELVET cupcake recipe with CREAM CHEESE icing*’ is closed to new replies.

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