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    You are in: Home / Recipes / Bobby Flay Throwdown Red Velvet Cupcakes and Cream Cheese Icing Recipe
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    Bobby Flay Throwdown Red Velvet Cupcakes and Cream Cheese Icing

    Bobby Flay Throwdown Red Velvet Cupcakes and Cream Cheese Icing. Photo by LJCupcake

    1/20 Photos of Bobby Flay Throwdown Red Velvet Cupcakes and Cream Cheese Icing

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    30 mins

    55 mins

    Domesticgirly's Note:

    I saw this recipe on the Food Network show Bobby Flay Throwdown. He challenged a lady who has a cupcake store. This is the recipe she uses and says she sells the most of. You want to make these huge. She makes them to feed 2 people. Opening them up and cutting them in half like a regular cake. The icing recipe makes alot,,,but plan to use a heaping scoop on top of the cupcake. Since you cut it in half and eat it with a fork every forkful can dip into the icing. I double the cocoa amount for more flavor. Also,,it calls for 2 tbs of red food coloring, it does make it very red,,but even 1 tbs will make it red enough.

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    Ingredients:

    Yield:

    cupcakes

    Units: US | Metric

    For the cream cheese frosting

    Directions:

    1. 1
      For the cupcakes:.
    2. 2
      Preheat oven 350 degrees F.
    3. 3
      Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
    4. 4
      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.
    5. 5
      tough.
    6. 6
      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.
    7. 7
      For the cream cheese frosting:.
    8. 8
      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.
    9. 9
      The frosting can be used right away, or stored in the refrigerator up to a week.
    10. 10
      Frost cooled cupcakes with the cream cheese frosting.

    Ratings & Reviews:

    • on June 23, 2012

      55

      the cream cheese frosting is incredible!! I made a medium-sized 3 layer cake using the same instructions. It was my first cake, and it came out pretty good. The frosting makes a TON so i suggest either halving it or doubling the cupcakes. Also, I hand-mixed the cake batter. It wasn't too difficult, and it made sure that it cake turned out moist and delicious. :)

      DEFINITELY up the cocoa to 1/4 cup.

      Thanks for the recipe!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 17, 2011

      Yummy! I'm not really a fan of red velvet cake, as it seems like they are just a novelty. I was, however, looking for a good vanilla buttermilk cake recipe. Since I wanted to make green cupcakes for St. Patty's, I made this recipe as Green Velvet cupcakes. Wow. I may have to reconsider my opinion of red velvet. These cupcakes were moist and tasty. Kind of sweet and buttery, with a hint of vanilla. They had a coarse-ish crumb, typical of butter based cakes, even though this recipe called for oil. The cocoa powder is sort of moot, as you don't taste it at all. I may try this recipe in the future with more cocoa powder, but as written I thought it was fabulous. Oh, I also only used 2 tsp. food coloring, and it was plenty green. I didn't make the cream cheese frosting. I put a fluffy 7-minute frosting on top. Yum! 3 days later I'm still eating them. They have dried out a bit, but are still tasty. I recommend drinking some hot tea or coffee with them, though, as the sweetness can leave your mouth with a coating. This recipe is definitely a keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 09, 2010

      55

      I made these for some coworkers' birthdays and everyone loved them! I had people coming up to me all day raving on and on about how amazing they were and that they were the best cupcakes they'd ever had. Thanks a lot!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (37)

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    Nutritional Facts for Bobby Flay Throwdown Red Velvet Cupcakes and Cream Cheese Icing

    Serving Size: 1 (3725 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 969.2
     
    Calories from Fat 534
    55%
    Total Fat 59.3 g
    91%
    Saturated Fat 25.8 g
    129%
    Cholesterol 143.5 mg
    47%
    Sodium 654.8 mg
    27%
    Total Carbohydrate 105.5 g
    35%
    Dietary Fiber 0.6 g
    2%
    Sugars 86.0 g
    344%
    Protein 7.0 g
    14%

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