Bobby Flay Throwdown Red Velvet Cupcakes and Cream Cheese Icing
photo by May I Have That Rec
- Ready In:
- 1hr 25mins
- 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
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.
- 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.
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. :)<br/><br/>DEFINITELY up the cocoa to 1/4 cup. <br/><br/>Thanks for the recipe!!!
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.
I am a fairly experienced baker, rarely flopping my bakery items- this one wasn't great. I did use 1/4 cup of cocoa as that is what I have used in the past. These were by far the driest cupcakes I have ever made. It was quite a disappointment. The batter was fluffy and tasted great, however, I cooked as directed, even checked on them at 15 minutes, they definitely needed the 18-20 minutes to bake for regular sized cupcakes. And the icing recipe makes a ton! I like a lot of icing on my cupcakes, I made 2/3 of the recipe and I still have about 2 cups of icing left over (the recipe made 28 regular sized cupcakes for me). The taste is pretty good, but I am definitely disappointed with the dryness of them.
I doubled the recipe and made jumbo cupcakes for a bake sale and they sold out in a hurry. I used cake flour instead of all- purpose, increased to amount of cocoa to 1/4 cup and topped them with gobs of cream cheese frosting. There were lots of happy customers with a sugar high that day. Will use this recipe again and again. Update: I've also made a few 3-layer red velvet cakes using this recipe. My friends now say I make the best red velvet cake in town.