Red Velvet Cupcakes

Recipe courtesy Terri Wahl

Show: Throwdown with Bobby FlayEpisode: Cupcakes

Rated: 4 stars out of 5Rate itRead users' reviews (117)

RECIPE
COMMENTS & REVIEWS(117)

Cook Time:
55 min
Level:
Easy
Yield:
16 cupcakes

Times:

Prep: 50 min
Inactive Prep: 30 min
Cook: 55 min
Total:: 2 hr 15 min

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Ingredients

For the cupcakes:

15 1/2 ounces all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
1 1/2 cups vegetable oil
13 ounces granulated sugar
1 1/4 cups buttermilk
3 eggs

Directions

2 tablespoons plus 2 teaspoons red food coloring

1 1/4 teaspoons vinegar (white or apple cider can both work)
1 1/4 teaspoons vanilla extract
1/8 cup water

For the cream cheese frosting:

1 1/2 pounds cream cheese, room temperature
1 pound butter, room temperature
2 pounds powdered sugar, sifted
1 tablespoon vanilla extract

For the cupcakes:

Preheat oven 350 degrees F.

Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.

In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.

For the cream cheese frosting:

Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.

The frosting can be used right away, or stored in the refrigerator up to a week.

Frost cooled cupcakes with the cream cheese frosting.

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Comments & Reviews

recipe Red Velvet Cupcakes
null null, null 11-19-2009
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PERFECT!
Rated: 5 stars out of 5

I tried this recipe and it was AMAZING!! NEGLECT All the negative comments about them being too oily ... they must have... measured the ingredients all wrong. I found this awesome conversion link to measure how many cups are in the amount of ounces necessary for the 'CAKE' flour & granulated sugar: http://www.cooksillustrated.com/howto/detail.asp?docid=18958 I think the cake flour made all the difference in the recipe. Like many others, this will be my GO TO recipe for RED VELVET!! IT was a HUGE hit at our party =) Read more
recipe Red Velvet Cupcakes
Daniela galena, NV 11-03-2009
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make it your own...
Rated: 5 stars out of 5

I love the outcome of the cake itself. I personally think the icing, without adding any lemon, had a hint of a lemon flavor.... Using a third of what the recipe call's for will probably taste more of the cream cheese and butter, not so lemony. As for any suggestions, I would allow cakes to sit before frosting and allow the frosting to chill in the fridge for a while before applying. Other than my own alterations I think the punk rock baker has a great cup cake. Read more
recipe Red Velvet Cupcakes
Brittany Baby New Port Richey, FL 10-28-2009
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frosting was the best....
Rated: 4 stars out of 5

I brought these to work and everyone said the frosting was to die for and the cake was good....but the frosting made the... cupcake. I did cut the frosting recipe in half and that was plenty and my cupcakes were not oily like other viewers said! Read more
recipe Red Velvet Cupcakes
Jillian Phoenix, AZ 10-19-2009
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nothing special.
Rated: 1 stars out of 5

nothing special about them. i think she didnt give the whole recipe. I just made some. nothing to write home about. dont... bother trying to make it. waste of perfectly good floorRead more
recipe Red Velvet Cupcakes
Debbi Everett, MA 10-19-2009
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Not the best...
Rated: 2 stars out of 5

I had seen this woman's cupcakes on "Throwdown" and could not wait to make them. However, I must say that I was incredibly... disappointed in the outcome of the cake part itself. It was very spongy, giving it an awkward texture. It tasted like it needed to be a little sweeter. The frosting was amazing (I did not put in the vanilla extract or the last half cup of powdered sugar), but it was seriously the best part of the cupcake.Read more
recipe Red Velvet Cupcakes
Carissa Manhattan Beach, CA 10-18-2009
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Good with Modifications
Rated: 4 stars out of 5

These were very good with some modifications. I used 1 1/3 C. buttermilk and 1 C. oil in the wet ingredients. I also used... an additional 1/8 C. buttermilk INSTEAD of the water called for later in the recipe. I used 2 tsp. cocoa and about 3/4 of the little bottle of food coloring (for sure less than 1 Tbs) and they're plenty red! The frosting is great, but only half the recipe is necessary to frost all of the cupcakes. An ice cream scoop works like a charm to fill the cupcake papers (sprayed w/ a quick blast of Pam spray so they don't stick to the papers, which drives me nuts) a hefty 3/4 full. This recipe makes exactly 24 standard-sized cupcakes which baked for 22 min. Very good. I'll make them again -- and Red Velvet isn't my all-time favorite!Read more