Traditional Red Velvet, Creation #9

This Wednesday I will be back in Louisiana for the first time since November 2010 and I will be baking at sea level again (Yeah!). Every year for my mom and grandmother’s birthday, I make them red velvet cupcakes, and this year will be no different. My mother is an expert judge in red velvet cupcakes; therefore perfection is a must.

I have searched for the perfect red velvet cupcake, and it was a difficult task. While watching Cupcake War (I know I am obsessed), Florian Bellanger said a red velvet cupcake should be colored mostly from the cocoa powder, not just from food coloring. So, I found awesome cocoa powder, and pretty great recipe.

Recipe courtesy of the Food Network

Red Velvet Cupcakes:


  • 2 1/2 cups flour
  • 1 1/2 cups sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 1/3 cups vegetable oil
  • 3/4 cup buttermilk, room temperature
  • 2 tablespoons red food coloring
  • 1 tablespoon white distilled vinegar
  • 1/2 tablespoon vanilla extract


  1. Pre-heat the oven to 350 degrees F. Line muffin pans with line regular-size cupcake  pans with 24 regular cupcake liners.
  2. In mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt.
  3. In another mixing bowl, stir together the eggs and oil.
  4. In a mixing cup, mix together the buttermilk, food coloring, vinegar, and vanilla extract and lightly whisk.
  5. Gradually add the dry ingredients and buttermilk mixture to the egg mixture, starting and ending with the dry ingredients. We are trying to make a dark brown, red cupcake color, so add more cocoa powder, if the red is not deep enough.
  6. Then add the batter to the mini cupcake liners until they are 3/4-full and bake for 13 to 14 minutes, or until done. Alternately, fill the regular-size cupcake liners and bake 22 minutes, or until done. Let the cupcakes cool completely.

Cream Cheese Frosting:


  • 8 ounces cream cheese
  • 1 cup or 2 sticks unsalted butter
  • 1/2 teaspoon salt
  • 4 teaspoons pure vanilla extract
  • 1 Tablespoon orange zest
  • 1 Tablespoon orange juice
  • 4 cups confectioner’s sugar


  1. Combine the cream cheese, butter,in a large mixing bowl and blend for 2 minutes.
  2. Add salt, vanilla, orange zest and juice, blend to combine.
  3. Add confectioner’s sugar, one cup at a time. Once all sugar is added mix for 2 minutes.

Assembly of Cupcakes:

  1. With desired pastry tip, fill pastry bag, save one cupcake without frosting.
  2. Pipe on cupcakes.
  3. Crumble saved cupcake and sprinkle over cupcakes. Enjoy!


3 thoughts on “Traditional Red Velvet, Creation #9

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