Red Velvet Cupcakes With Cream Cheese Frosting

"This recipe was adapted from "What Hawaii Likes to Eat" and the frosting is adapted from a recipe by Teri Wahl. My family used to own a bakery, and these were the cupcakes we sold. There will be A LOT of frosting. Some may want to halve the recipe. We actually used a whole ice-cream scoop of frosting on top of the cupcake. This is the actual recipe for the bakery, so it makes 48 cupcakes.... it's easy to scale down to 12 but kinda hard just to do 6."
 
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Ready In:
24hrs 20mins
Ingredients:
15
Yields:
48 cupcakes
Serves:
48
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ingredients

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directions

  • NOTE: Before starting to make these cupcakes, it helps if all the ingredients are at room temperature. Also, if you don't have a stand mixer, just use a hand mixer. I don't recommend mixing this by hand.
  • Cream cheese frosting:

  • In a large mixing bowl, mix together butter, cream cheese and vanilla.
  • Slowly add powdered sugar. Mix until smooth.
  • Refrigerate until it will hold its shape.
  • Red Velvet Cupcakes:.
  • Preheat oven to 350 degrees.
  • Line cupcake pan(s) with liners.
  • In a stand mixer, using the paddle attachment, mix the butter and sugar until well creamed together, about 5-10 minutes.
  • Add eggs, one at a time, until well incorporated. Add oil.
  • Sift together flour, cocoa powder, baking soda and salt.
  • Mix together vinegar and red food coloring.
  • Slowly add flour mixture, red food coloring mixture and buttermilk mixture, alternating between all three and ending on the buttermilk mixture. DO NOT OVER MIX!
  • Scoop dough into lined cupcake pans. Or fill until about 2/3s full.
  • Bake at 350 for 20 minutes or until a toothpick inserted in the middle of cupcake comes out clean.
  • As soon as cupcakes come out of the oven, put one cupcake in the freezer.
  • Allow cupcakes to cool (about 1 hour) and either using a star-tip filled pastry bag or an ice cream scooper, frost cupcakes with cream cheese frosting.
  • Take the frozen cupcake and grate or food process until you get fine crumbs. Sprinkle over cream cheese frosting as a garnish.
  • ***NOTE: If you can wait, these taste even better after being refrigerated overnight!

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RECIPE SUBMITTED BY

Aloha! <br>My name is Steve, and I am from Hawaii. I grew up in the kitchen. I am 29 years old. I have traveled throughout Asia, Europe and the United States, so I do have a different pallet than most. I like good, honest grub (yes, the restaurant in Tokyo, and just good food too). <br> <br>So, just a personal pet peeve right now... I get so angry when I read reviews like this... <br> <br>This turned out well but it's not particularly creamy, I'd say thick but not creamy. I substituted 1/2 cup of the milk with soy milk and I can't taste the difference. I also reduced the sugar to 1/3 cup and it is the perfect amount of sweetness. I added 1/4 c of raisins or more, because it's just not the same without them. I added some cinnamon too, and used half the amount of nutmeg. I think the reviewers who doubled the custard part had the right idea, but with all the alterations, I think I'll try a different pudding recipe next time. Thanks for sharing, though. (She gave the recipe 3 stars) <br> <br>Now is it just me or did she basically change the recipe sooooooo much that it became something new? If I were to make all the changes that this person did, I wouldn't have rated, just leave a private message.... But come on! If you review a recipe, review the recipe posted, not make major changes and then review! <br> <br>Other than that, I am working on a cookbook of my favorite recipes for my family. I'm gonna give it out for Christmas this year! I'm really excited about that! woot! <br> <br>I am famous for a few things... Red Velvet Cupcakes, Cheesecake Tarts, Furikake Chex Mix and cookies, cookies, cookies! <br> <br><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg> <br> <br><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg> <br> <br>What does the ranking system mean to me? <br> <br>5 stars - I will definitely make this again. Probably sooner than later. It might have required minor tweaking, but was a solid recipe. <br> <br>4 stars - I will more than likely make this again. It might have required some tweaks, but overall was a great recipe. <br> <br>3 stars - I might make this again. It was just ok. <br> <br>2 stars - I will probably never make this again. I really didn't like it, and will make it again only if I had a gun pointed at my head. <br> <br>1 star - Sorry. I will never make this again. Even if there was a gun to my head, I would not make it again. I had to throw it away / spit it out / my dog wouldn't go near it, etc.
 
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