Recipe Inspiration: Red Velvet Cupcakes

By Anna McCoy On Monday, April 02 nd, 2012 · no Comments · In Recipes

As you turn your calendars to April and start this Spring season we wanted to give you a fabulous recipe inspiration! The featured recipe this month is for the most delectable Red Velvet Cupcakes with Cream Cheese Icing from our Pasty Chef David Brooks. We hope you enjoy and for more recipe ideas search our blog with keyword ‘recipes.’

Red Velvet Cupcakes with Cream Cheese Frosting


Makes 36
1/4 cup (2 ounces) Red Food Coloring
3 1/2 tbsp 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 tsp Kosher Salt
1 tsp Baking Soda
2 tsp Vanilla Extract
1 cup Buttermilk
1 cup Sour Cream
1 tbsp Distilled White Vinegar














Preheat the oven to 350°F. Grease jumbo muffin cups 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 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 ¾ 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 over bake, 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.







4 ounces unsalted Butter, softened
4 ounces Cream Cheese, softened
2 cups Powdered Sugar
1 tsp Vanilla Extract









In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
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