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Red Velvet Cupcakes beep recipe ASAP

post #1 of 11
Thread Starter 
Can someone point me to the best red velvet cupcake recipe as well as a cream cheese icing!!!! I hate red velvet but it has been in popular demand by everyone so I need a great recipe because my taste bud won't like non lol hehehehe HELLLLPPPP BTW I HAVE AN ORDER FOR SATURDAY!!!!
post #2 of 11

Welcome to the forum!  If you don't mind using a doctored cake mix recipe, here is a winner from one of the CakeCentral members, BlakesCakes.  I've shared this recipe with many, many bakers on the Wilton.com forum and it has gotten rave reviews.  It works very well for cupcakes.    (Be aware that the mix used in the recipe, Duncan Hines Red Velvet, was an 18.25 ounce box of cake mix.)

 

I also use BlakesCakes' suggestion for the cream cheese frosting since I do not have to worry IF the cupcakes will not be refrigerated.  I use a 50/50 mixture of homemade buttercream and store bought cream cheese icing (Pillsbury or Betty Crocker or Duncan Hines).   This allows a cream cheese taste without the need to refrigerate for food safety.

 

Yummy in my tummy Doctored Red Velvet

http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=157318&FTVAR_MSGDBTABLE=

 

(p.s.  You really should allow more time to try out a recipe before committing to an order days away.   I strongly suggest you try this BEFORE Sat. on friends and family and see if they like it before selling to a customer.)

post #3 of 11
Thread Starter 
Thanks I will definitely try this one this weekend
Quote:
Originally Posted by Apti View Post

Welcome to the forum!  If you don't mind using a doctored cake mix recipe, here is a winner from one of the CakeCentral members, BlakesCakes.  I've shared this recipe with many, many bakers on the Wilton.com forum and it has gotten rave reviews.  It works very well for cupcakes.    (Be aware that the mix used in the recipe, Duncan Hines Red Velvet, was an 18.25 ounce box of cake mix.)

I also use BlakesCakes' suggestion for the cream cheese frosting since I do not have to worry IF the cupcakes will not be refrigerated.  I use a 50/50 mixture of homemade buttercream and store bought cream cheese icing (Pillsbury or Betty Crocker or Duncan Hines).   This allows a cream cheese taste without the need to refrigerate for food safety.

Yummy in my tummy Doctored Red Velvet
http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=157318&FTVAR_MSGDBTABLE=

(p.s.  You really should allow more time to try out a recipe before committing to an order days away.   I strongly suggest you try this BEFORE Sat. on friends and family and see if they like it before selling to a customer.)
post #4 of 11

Just my personal opinion...I think red velvet is one of those things that should be made from scratch.  Being an oil-based recipe, it's so easy to make, even for a novice baker.  My mom made the DH red velvet mix once and it was the most awful thing ever.  I have never tried a doctored version, but I can't say for sure it would be much better.  It was so bitter from all the food coloring.  With that being said, I use Martha Stewart's red velvet.  It's similar to Cakeman Raven's but it's slightly different.  I cut the oil down to 1 cup and I use gel food coloring (no taste red).

 

http://www.marthastewartweddings.com/224271/red-velvet-cake

 

There are several cream cheese recipes out there.  There is a decorator's cream cheese on this site that crusts, if you need that.  Basically any of the highly rated ones will work.

post #5 of 11
Thread Starter 
I will try both have either of you tried the Hershey's red velvet recipe ???
post #6 of 11
Quote:
Originally Posted by DaGiftDacurse View Post

Can someone point me to the best red velvet cupcake recipe as well as a cream cheese icing!!!! I hate red velvet but it has been in popular demand by everyone so I need a great recipe because my taste bud won't like non lol hehehehe HELLLLPPPP BTW I HAVE AN ORDER FOR SATURDAY!!!!

Let's get a few things straight here. Once and for all, to ALL the people who come to Cake Central looking for a "best" recipe of any kind.

 

You can download the same recipes, you can get them from the same books, there aren't that many ways to significantly change a red velvet recipe. Oil vs butter is the biggest difference.

 

Here's what matters: how YOU measure and how YOU mix.

 

Thre is absolutely no way anybody can give you the "best" recipe if you forget to read it, fail to sift and measure properly, and do not mix according to the recipe you choose to use.  You could have Maida Heatter and Rose Beranbaum and Colette Peters sitting there in your kitchen--but if YOU do not put your hands properly to the job then you could have a bleeding red mess to deliver to your customer on Saturday--THIS Saturday, right?

 

So YOU choose a recipe and YOU get into your kitchen and bake it by Thursday in order that YOU can fulfill the legal contract you have with your customer for Saturday.  Because that's what YOU got yourself into when YOU accepted an order for a cake that you have never baked before.

post #7 of 11

If you have an acceptable recipe for plain white cupcakes, you might try the lorann red velvet emulsion.  I'm told by those who love red velvet that it is a more than acceptable version of that cake.  If you go that route, be sure to read the label before you begin so you know how much to use.  Its meant to be used with a box mix, but I have found that it works very well with my scratch vanilla recipe which calls for oil rather than butter or shortening.  I usually add 2 Tablespoons of cocoa to  the dry ingredients to give it a greater depth of color and add the emulsion to the wet ingredients, giving it a good mix to avoid streaks in the final product. 

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
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Christmas
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post #8 of 11
Here is the recipe I use. I've never seen a Red Velvet cake recipe that uses oil. This will not be a shockingly red cake but it has a great very light chocolate taste and the buttermilk really gives it a nice flavor. Use real buttermilk, not clabbered milk (ie milk plus lemon juice). I've made it with powdered buttermilk but the results are not the same as real liquid buttermilk.
 
1/2 cup butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 ounce red food coloring (2 tablespoons)
2 1/2 cups sifted cake flour
1/3 cup cocoa powder (not Dutch process)
1 teaspoon salt
1 1/2 teaspoons baking soda
1 tablespoon white vinegar

Preheat oven to 350°F Grease and flour two 9 inch baking pans or three 8 inch baking pans.
 
Cream butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Mix flour, cocoa and salt. Add dry ingredients alternately to butter mixture with buttermilk mixture, mixing well between additions. In a separate small bowl mix baking soda and vinegar. Add to batter. Pour into prepared pan.
 
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost preferably with cream cheese frosting or any frosting you like.
 
post #9 of 11

I've used this recipe SEVERAL times with excellent results & rave reviews.  It always gets obliterated at every event, even by those who don't normally like RV.  Be aware if you sub in cake flour the batter will be very runny, but it will still bake up well.  It only makes enough for a two-layer cake, so multiply accordingly.  The coffee sounds strange, but it is undetectable in the finished cake, & gives it a very rich flavor.  I'm making several RVCs this weekend, & this is my go-to!

 

http://divascancook.com/2009/11/the-best-red-velvet-cake-recipe-easy-homemade-moist-with-southern-flair.html

 

Good luck!!!

post #10 of 11

@Rocky33

I have used the same recipe that you posted, and was also caught off-guard by how runny it was.  I did add an extra tablespoon cocoa to mask the coffee taste (we like our coffee STRONG, so that may have made a difference).  Also, I used 1 teaspoon Wilton No-taste Red Icing Color Gel instead off the liquid food coloring... 

I think it is the best flavor of Red Velvet I have come across so far.

post #11 of 11
Quote:
Originally Posted by mariel9898 View Post

Here is the recipe I use. I've never seen a Red Velvet cake recipe that uses oil. This will not be a shockingly red cake but it has a great very light chocolate taste and the buttermilk really gives it a nice flavor. Use real buttermilk, not clabbered milk (ie milk plus lemon juice). I've made it with powdered buttermilk but the results are not the same as real liquid buttermilk.
 
1/2 cup butter, softened

1 1/2 cups sugar

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

1 ounce red food coloring (2 tablespoons)

2 1/2 cups sifted cake flour

1/3 cup cocoa powder (not Dutch process)

1 teaspoon salt

1 1/2 teaspoons baking soda

1 tablespoon white vinegar


Preheat oven to 350°F Grease and flour two 9 inch baking pans or three 8 inch baking pans.
 
Cream butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Mix flour, cocoa and salt. Add dry ingredients alternately to butter mixture with buttermilk mixture, mixing well between additions. In a separate small bowl mix baking soda and vinegar. Add to batter. Pour into prepared pan.
 
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost preferably with cream cheese frosting or any frosting you like.

 
What is Dutch process coco
Striving for perfection causes disappointment while doing all things to the best of your ability ensures satisfaction.
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Striving for perfection causes disappointment while doing all things to the best of your ability ensures satisfaction.
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