Tag Archives: Red Velvet

Day 218 – Red Velvet Cupcakes

6 Mar

So, just because the holidays are over, does that mean we can’t still enjoy some Red Velvet desserts?  I don’t think so!  And, to prove it, I give you these Red Velvet Cupcakes (recipe below from Hoosier Homemade).  But first, enjoy today’s tip!

Now, onto the cupcakes!

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

The cupcakes are dense and squishy, and not tough. Very cakey. They have a slightly sweet, very light cocoa flavor..

Note: The cocoa flavor is stronger in the minis.

Red-Velvet-Frosting

The frosting tastes like sweet cream cheese. I want a little vanilla or something mixed in, just to break it up a little. It’s very sweet and very creamy.

Note: I suggest either doubling the frosting, or at least making 1.5 batches, to make sure you have enough to cover all of the cupcakes. Better to have left over cream cheese frosting (which goes really well with Nilla wafers….or so I’ve been told), then left over unfrosted cupcakes.

Red-Velvet-iced     Mini-Red-Velvet-iced

They balance nicely together as the cupcake isn’t terribly sweet and the frosting is extremely sweet. The cream cheese and the cocoa are the most distinct flavors, depending on how heavily you frost.

Notes: I judged these cupcakes on the minis, as that’s what the recipe called for.

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

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3
  • Overall Taste: 3
  • Appearance: 3.5
  • Ease of Making: 4.5
  • TOTAL: 17.5

RECIPE

Red Velvet Cupcakes (recipe from Hoosier Homemade)

Cupcakes:

  • 2 1/2 cups flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1 1/2 cups oil {vegetable or canola}
  • 2 large eggs, room temp
  • 1 teaspoon No-Taste Red gel paste {No-taste is important}
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons distilled white vinegar
Cream Cheese Frosting:
  • 4 oz {1/2 package} cream cheese, softened
  • 2-3 cups powdered sugar, depending on consistency
  • 1-2 tablespoons milk or cream

For directions visit Hoosier Homemade.

*Tomorrow: Cherry Coconut Cupcakes*

Day 212 – Gluten-free Red Velvet Cupcakes

28 Feb

So, the way I see it, everyone deserves some Red Velvet happiness.  I mean, right?  I have met very few people who don’t love a good Red Velvet…well….anything.  So, when I saw these Gluten-free Red Velvet Cupcakes (recipe below from Sarah in the Kitchen), I figured, “perfect”!  Let’s see how they do…

GF-Cupcake     Mini-GF-cupcake

There’s no red food coloring in the cupcakes.  It might be the first thing you noticed: the color.  The author said that the cocoa made them red. But my cocoa just made them brown.  The cupcakes are small, extremely dense and crumbly.  They have a strong cocoa flavor, and aren’t overly sweet.

Frosting

The frosting is very thin, though it did hold some shape on the cupcakes.  I added a bit more powdered sugar than it called for, but I didn’t want to overdo it.  The butter and the white chocolate are very strong flavors.  They go together, but it just tastes like a buttery melted white chocolate.

GF-Red-Velvet-Cupcake     Mini-GF-Red-velvet

The moistness of the frosting complements the cupcake a lot.  It takes away some of the dryness and adds a little sweetness to it.  It’s still a very chocolatey cupcake without a whole lot of other flavors going on.

GF-Red-Velvet-top     Mini-GF-Red-velvet-top

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3
  • Overall Taste: 3
  • Appearance: 3
  • Ease of Making: 4
  • TOTAL: 16

RECIPE

Gluten-free Red Velvet Cupcakes (recipe from Sarah in the Kitchen)

Cupcakes:

  • ¾ cup pure cocoa powder
  • 1½ tsp vanilla extract
  • ¼ lb unsalted butter, softened
  • 1 cup sugar, superfine
  • 4 egg yolks
  • 1 cup buttermilk
  • 1 tsp fine salt
  • 2¾ cups all-purpose Gluten-Free flour, sifted
  • 1 tsp baking soda
  • 1 tsp white wine vinegar

Frosting:

  • 1 cup milk
  • 3 tbsp all-purpose Gluten-Free flour
  • pinch of salt
  • 8oz of white chocolate, broken
  • 1 ¾ sticks unsalted butter, softened
  • 2 ¾ cups confectioners’ sugar

For directions visit Sarah in the Kitchen.

*Tomorrow: Honey Banana Cupcakes*

Day 207 – Delicious Red Velvet Cupcakes

23 Feb

Or, better known as Red Velvet Cupcakes with Vanilla Frosting and Chocolate Ganache Filling (recipe below from The Sweeter Side of Mommyhood).  Yeah.  That’s a mouthful.  (Pun intended.)  Ok, I love a good red velvet cupcake.  And there are SO MANY different recipes out there.  But, this one is a little different.  With a non-cream-cheese frosting (weird, right?) and a chocolate ganache filling (what?!).  How could I not try them?

Red-Cupcake     Mini-Red-Cupcake

These are some of the brightest red velvet cupcakes I’ve ever made! The color is beautiful. They are dense and chewy. Just on the verge of dry, but not quite dry. They have a sweet flavor, with just a hint of cocoa.

Chocolate-filling

Super easy to make! Which is always nice. But make it first, cause it needs to be in the fridge for a couple of hours before you use it. It tastes just like a semisweet chocolate ganache, but it has a stiff mousse texture.

Frosting

The frosting is a sturdy but smooth consistency. It tastes very sugary. It actually reminds me A LOT of the inside of a Double Stuf Oreo. A LOT!

Red-Velvet-Cupcake     Mini-Red-Velvet

The addition of the chocolate filling is what really puts this cupcake ahead of other red velvet cupcakes. It allows the color to be more red, cause there’s less cocoa powder in the cupcake, but it still gives a stronger chocolate flavor, without being overwhelming. The chocolate and cupcake cut quite a bit of the sugary sweetness in the frosting. Yum!

Red-Velvet-half2

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 3.5
  • TOTAL: 18.5

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

RECIPE

Red Velvet Cupcakes with Vanilla Frosting and Chocolate Ganache Filling (recipe from The Sweeter Side of Mommyhood)

Cupcakes:

  • 2 cups sugar
  • 2 sticks salted butter at room temp.
  • 2 eggs at room temp.
  • 2 T cocoa powder
  • 1/4 cup red food coloring
  • 4.5 T of cornstarch and 2 1/4 cups flour
  • 1 tsp kosher salt
  • Just under 1 cup regular milk and a splash of white vinegar
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 T distilled white vinegar

Ganache filling:

  • 1 cup chocolate chips
  • 1/2 heavy cream

Frosting:

  • 1 stick crisco
  • 2 sticks salted butter
  • 1 tsp. salt
  • 2 tsp. vanilla
  • 2 lbs. powdered sugar
  • 1/4 cup water

For directions visit The Sweeter Side of Mommyhood.

**Tomorrow: Nutella Cupcakes with Strawberry Cream Cheese Frosting**

Day 198 – Red Velvet Pomegranate Cupcakes

14 Feb

It’s Valentine’s Day!  The day of love.

Or, if not love, then perhaps the day of food.  Maybe…..I’ve heard things.

I, myself, will probably accomplish both today.  Love and food.  So, enjoy today’s Valentine-themed cupcake, Red Velvet Pomegranate Cupcakes (recipe below from Buttercream & Chantilly Factory) and have a LOVE-ly day!  (Sorry.  I had to.  It was too easy….)

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

The cupcakes are decently thick and crumbly. They might be a little on the dry side, but the pomegranate arils give it a burst of moisture, so that isn’t noticeable. They have a nice cocoa flavor, which surprised me, since there’s not much cocoa in them. And the arils aren’t nearly as strong and bitey after baking as they are before baking.

Pomegranate-Buttercream

The frosting is a light, whipped Swiss Buttercream. The pomegranate juice and molasses didn’t “fold” in, like the recipe suggested. It was still pretty and pink, but it had lots of liquid at the bottom of the bowl. It has a sweet, Swiss Buttercream flavor with a little tang of pomegranate. Not overwhelming. Just a little tart.

RV-Pom-Cupcake     Mini-RV-Pom

Both the chocolate and the pomegranate make a heavy appearance. I’m surprised at how nicely the flavors go together. It’s a very delicate cupcake, with a light punch.

RV-Pom-top     Mini-RV-Pom-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 4.5
  • Ease of Making: 2 (making pom molasses is quite time-consuming)
  • TOTAL: 18

RECIPE

Red Velvet Pomegranate Cupcakes (recipe from Buttercream & Chantilly Factory)

Cupcakes:

  • 1 large egg
  • 130g/ 4.6 oz /1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 tsp espresso powder
  • 110g / 3.8 oz / 1/2 cup light brown sugar
  • 55g / 2 oz / ½ stick of butter, room temperature
  • 60g / 2.1 oz / 1/4 cup Buttermilk
  • 60g / 2.1 oz /1/4 cup pomegranate juice
  • 100g / 3.5 oz / 3/4 cup pomegranate seeds
  • 16g / 0 .6 oz / 2 Tbsp Dutch-processed cocoa
  • 2 tsp. red no-taste gel food coloring

Frosting:

  • 85g / 3 oz / 1/4 cup pomegranate molasses  (I used this recipe)
  • 180g / 6.3 oz / 3/4 cup pomegranate juice
  • 180g / 6.3 oz /5 large egg whites
  • 300g / 10 oz /2 ½  sticks butter
  • 200g/ 4.4 oz /1 cup sugar
  • Red no-taste gel food coloring (optional)

For directions visit Buttercream & Chantilly Factory.

*Tomorrow: Strawberry Champagne Cupcakes*

Day 191 – Hummingbird Bakery Red Velvet Cupcakes

7 Feb

I love a good red velvet cupcake.  I mean.  Come on, right?  Who doesn’t?  But these Hummingbird Bakery Red Velvet Cupcakes (recipe below from Hummingbird High) are no ordinary red velvet.  This recipe is designed for “all altitudes”.  So, of course, I needed to find out how they compared!

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

These cupcakes are dense and squishy.  The full-size are a little like angel food cake, not quite that dense though.  They have an interesting flavor.  Not as chocolatey as some red velvet.  Just like a sweet cake, but no real distinct flavor.

Cream-Cheese-Frosting

The frosting is really quite thick, which isn’t always the case with cream cheese.  It has a solid cream cheese flavor, but I kinda miss the vanilla flavor, cause there’s none in it.  But it’s not bad, just a sweet cream cheese.

Frosted-Red-Velvet     Mini-Frosted-Cupcake

Together it’s just a simple, sweet, pretty cupcake.  Nothing wow-ing or overstated, but it goes well together.  And this may be my new preferred method of frosting red velvets.  So simple.  So elegant.

Red-Velvet-Cupcake-top

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 18.5

RECIPE

Hummingbird Bakery Red Velvet Cupcakes (recipe from Hummingbird High)

For the cupcakes:

  • 4 tablespoons unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 egg
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons red food coloring
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup buttermilk
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons distilled white vinegar

For the Cream Cheese Frosting:

  • 2 1/3 cups confectioners’ sugar, sifted
  • 3 tablespoons unsalted butter, at room temperature
  • 4 oz. cream cheese, cold

For directions visit Hummingbird High.

*Tomorrow: Neapolitan Bonbon Cupcakes*

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.

Cream-Cheese-Powder

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

RECIPE

Red Velvet Cupcakes (recipe from McCormick)

Cupcakes:

  • 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

Frosting:

  • 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*

Day 140 – Classic Red Velvet Cupcakes

18 Dec

Seriously.  It’s about time for a Classic Red Velvet Cupcake (recipe below from On Sugar Mountain).  Right?  Is anyone else surprised that I managed to make it 139 days without a red velvet cupcake?!  I am!  There are so many varieties of this classic cupcake.  I’ll be trying at least a few of them!

Red-Velvet-Cupcake     Mini-Red-Velvet

The cupcakes are dense and sticky, with a crispy top.  They don’t have a very strong flavor of any kind. It is sweet, but not strong.

Note: These are the brightest red that I’ve ever had in a Red Velvet. It didn’t get any darker while it baked.

Cream-Cheese-Frosting

The frosting is smooth and creamy.  It’s very sweet and even, much like a typical cream cheese frosting.  I only added about 4 ½ cups of powdered sugar, not the 6+ that it called for.

Frosted-Red-Velvet     Mini-Frosted-Red-Velvet

The frosting brings out the sweetness in the cupcake. It’s just a sweet morsel of a cupcake. Not distinct or strong flavors.

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4
  • Overall Taste: 3.5
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 18.5

RECIPE

Classic Red Velvet Cupcakes (recipe from On Sugar Mountain)

Cupcakes:

  • 2 1/2 cups flour
  • 2 cups sugar
  • 1 tbsp cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1 tbsp vinegar
  • 1 tsp vanilla
  • red food coloring

Cream Cheese Frosting:

  • 1 cup butter, at room temp
  • 8 oz cream cheese, softened
  • 6-7 cups powdered sugar
  • 1 tsp vanilla

For directions visit On Sugar Mountain.

*Tomorrow: Chocolate Cupcakes with Mint Chocolate Chip Frosting*

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