My family is obsessed with Sprinkles Cupcakes. On my recent vacation to Southern California I was sure to stop by Sprinkles in Newport Beach so I could refresh my memory on just exactly what that rich, sweet and even velvety cupcake tasted like so I could come home and create my own Sprinkles Red Velvet Cupcake Copycat recipe. I LOVE making copycat recipes at home. It gives me such a fun challenge in the kitchen.
Remember when red velvet was super popular? Red velvet was the cool kid before cronuts, cuffins, rainbow bagels, and those giant over the top milkshakes ever existed. Red velvet cake reminds me of childhood birthdays, holiday parties, and every other happy occasion celebrated with cake.
Nowadays, I prefer to participate in this fun holiday by making Halloween themed desserts and cocktails.
These bloody red velvet cupcakes are my new favorite! I lost interest red velvet some time ago, but this revived my love for this classic cupcake. Cream cheese frosting and red velvet cake are an undeniably delicious pairing. While making these bloody cupcakes, I learned that when you add raspberry coulis to the mix, it turns this traditional pairing into a surprisingly fantastic trio.
The bright notes of the raspberry coulis really brings the red velvet cake to life… perfect for Halloween!
How to assembly these Halloween cupcakes: Use a small round cookie cutter or apple corer, melon baller, or the fat end of a piping tip to punch of a shallow cavity on the top of each cupcake. Fill the cavity with cream cheese frosting and then drizzle raspberry coulis on top. Cover up the cavity by piping a large rosette on top of the cupcake.
For the final bloody touch, drizzle a little raspberry coulis over the frosted cupcakes. Print Blood Red Velvet Cupcakes Traditional red velvet cupcakes with cream cheese frosting and a shocking addition of raspberry coulis.
Line standard cavity muffin pan with cupcake liners.
Sift together flour, baking soda, salt, and cocoa powder. In the bowl of a stand mixer, beat together sugar and vegetable oil. In a separate bowl, whisk together buttermilk, red coloring, vanilla, and vinegar.
Add half of liquid mixture to mixing bowl. Mix on low speed. Add half of sifted dry mixture into mixing bowl. Mix until almost combined. Then add remaining wet ingredients followed by remaining dry mixture.
Mix until just combined.
Scrape down bowl as needed to ensure thorough mixing. Divide batter among prepared cupcake pan. Bake for minutes until toothpick inserted in center of cupcakes comes out clean.
Let cool in pan for 5 minutes. Gently remove cupcakes from pan and allow to cool to room temperature on wire racks. In the bowl of a stand mixer fitted with a paddle attachment, beat together cream cheese and butter until smooth.
Add powdered sugar in 1 cup increments. Add pinch of salt. Mix until smooth and fluffy. In a medium sauce pot, add frozen raspberries, sugar, lemon juice, and lemon zest. Cook over medium heat until sugar has dissolved, raspberries have thawed, and mixture has slightly thickened.
Stir occasionally to prevent raspberry sauce from burning along the sides of the pot. Strain out raspberry seeds. Keep raspberry coulis sauce in the fridge until ready to use.
Prepare a piping bag with a medium star top. Drizzle about 2 teaspoons of cooled raspberry coulis over the frosting.
Pipe a large rosette to cover the hole. Drizzle additional raspberry coulis over frosted cupcakes. If desired, decorate finished cupcakes with royal icing knives.Love red velvet cake? Yeah, me too. If you feel the same way, join me in turning our favorite cake into individualized cupcake form.
Red Velvet Cupcakes: Preheat oven to °C (°F) and line 12 muffin tins with paper cupcake liners. In a large bowl sift together the flour, baking powder, salt, and cocoa powder. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about minutes). These bloody red velvet cupcakes are my new favorite! I lost interest red velvet some time ago, but this revived my love for this classic cupcake. Cream cheese frosting and red velvet cake are an undeniably delicious pairing. A few weeks ago, I made these red velvet cupcakes for a friend's birthday. These ruby cupcakes are also on the menu for another sweet friend's wedding in a few months. This leads me to believe that my red velvet cupcake recipe is worthy of an update on this site.
Taken from Barefoot Contessa’s cookbook, I think this is the BEST Red Velvet Cupcakes recipe you will find on the internet. Moist on the inside with a .
RED VELVET CAKE – Super moist, flavorful and perfect cake with cream cheese frosting! This gorgeous red beauty is the perfect choice of cake for any occasion! I am a lover of all things red velvet. These moist, dense Red Velvet Cupcakes are as luxurious as they sound--complete with their signature red color and to-die-for White Chocolate-Amaretto Frosting.
According to one online reviewer, this dessert is "devine!" Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and baking. Red Velvet Cake Recipe with Cream Cheese Frosting.
This red velvet cake has a classic sponge texture that’s light and airy, moist cake with a tender crumb and deep red color in contrast to the white cream cheese frosting. I made the red velvet cupcakes, but interested in knowing how to make a good cupcake using Strawberry Cake mix.
I purchased a box because it was on sale and I am making the cupcakes for my girls play group and thought strawberry was more kid friendly:). Jul 02, · The recipe for red velvet cupcakes should be in this post!
Scroll down 🙂 I don’t have any more red velvet recipes on the blog though. Devu Abraham — January 21, @ am Reply.
I tried your cupcakes, came out really soft & delicious Thankyou for sharing the recipe. Vedika.