Bobby Flay Throwdown Red Velvet Cupcakes and Cream Cheese Icing

By Domesticgirly

Added May 16, 2008 | Recipe #303890

Categories: Cupcake Cake fillings and frostings Cakes

Photo by LJCupcake

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Bobby Flay Throwdown Red Velvet Cupcakes and Cream Cheese Icing

Rate it! | Read 32 Reviews

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

3 cups 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
2 1/4 cups granulated sugar
1 1/4 cups buttermilk
3 eggs
2 tablespoons red food coloring
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 lbs cream cheese, room temperature
1 lb butter, room temperature
2 lbs powdered sugar, sifted
1 tablespoon vanilla extract

Directions:

1

For the cupcakes:.
2

Preheat oven 350 degrees F.
3

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

tough.
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

For the cream cheese frosting:.
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

The frosting can be used right away, or stored in the refrigerator up to a week.
10

Frost cooled cupcakes with the cream cheese frosting.

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Ratings & Reviews:

By saejinkwak
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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!!!

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By cryssi
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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.

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By Shasha
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on January 14, 2011
15

Maybe I did something wrong but this lacked flavor and turned out hard especially the day after.

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