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Day 176 – Red Velvet Cupcakes

23 Jan

Red Velvet Cupcakes (recipe below from McCormick).  There are so many varieties of this cupcake.  You wouldn’t think so.  I mean.  It’s just a red cupcake, right?  Nope!  The amount of cocoa in these cupcakes varies in almost every recipe I’ve ever seen.  Some use as little as 1-2 teaspoons.  Others use 1/2 cup or more.  Which can make a huge difference!!  Some are also bright red, like the first ones I made.  Others, like the ones below, are a much deeper red.  Let’s compare, shall we?

But, first, a Tip Video!

Now, onto the cupcakes!

Red-Cupcake     Mini-Red-Cupcake

The cupcakes are dense and moist.  They are more of a dark red, instead of  be bright red.  They have a rich chocolate flavor.  Way more chocolatey than a typical red velvet.


The frosting is smooth and creamy.  It’s a little softer than a buttercream, so piping wouldn’t be ideal.  It is a sweet, vanilla cream cheese flavor.

Red-Velvet-Cupcake     Mini-Red-Velvet

The two go really well together.  Very smooth and even.  Sweet and yummy!  A great option for any red velvet fan!

Red-Velvet-Cupcake-top     Mini-Red-Velvet-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3
  • Ease of Making: 4
  • TOTAL: 19


Red Velvet Cupcakes (recipe from McCormick)


  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 oz McCormick Red Food Color
  • 2 tsp vanilla extract


  • 8 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tbsp sour cream
  • 2 tsp vanilla extract
  • 16 oz confectioners’ sugar

For directions visit McCormick.

*Tomorrow: Marble Cupcakes*

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