Monday, February 14, 2011

Sassy Sweets: Red Velvet Cupcakes

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Bonus!!!  Since it is Valentine's Day, why not show YOU a little love and publish one of my favorite recipes?!  Red Velvet Cupcakes sound difficult to make, but honestly, they are SO easy.  They are one of K's favorites, and I made them since I knew we'd be seeing her this weekend.  Her and E, John and I, went to a chocolate making demonstration at the Cordon Bleu school in Cambridge on Saturday morning.  It was a lot of fun and I enjoyed getting to see a real cooking school (as opposed to my tiny kitchen). 

Onto the cupcakes:  Instead of a normal cream cheese frosting, I made an amaretto cream cheese frosting that I thought paired so well with these.  Of course, no cupcake is complete on Valentine's Day without adorable Valentine's Day sprinkles (thanks mom for giving me those!).  One quick note of warning if you're making these with the kids, the food dye does stain your hands, clothes, etc.  I have issues and always end up with red hands, but, they do go away within 2 days or so. 

This makes 24 cupcakes, but I made 12 and a small cake.  K got 8 of them (a lot I know...but John and I are trying to be healthy, remember?).  We got the rest and the cake.  It seemed like a good compromise.  Of course since it was Valentine's Day weekend I couldn't stop myself from making more and more sweets so I still have some of these sitting at home.  I figure I'll slowly work my way through them this week!  No real hardship.
Red Velvet Cupcakes
Serves:  24 cupcakes (12 people)
1 1/2 cups sugar
1/2 cup butter, softened
2 eggs
1 cup milk
1 1/2 tablespoons white vinegar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
2 1/4 cups flour
1 teaspoon amaretto
1 1/2 tablespoons red food coloring
Amaretto Cream Cheese Frosting
1/4 cup butter, softened
8 ounces cream cheese, softened
1 tablespoon amaretto
2 1/2 cups powdered sugar

Preheat the oven to 350 degrees F.  Beat the sugar and butter together.  Then, beat in the eggs.  Set the bowl aside.  In a small bowl combine milk and vinegar.  Let sit for 10 minutes.  In another small bowl, combine the cocoa powder, baking soda, baking powder, and flour.  Add the amaretto and food coloring to the milk mixture.  Take approximately 1/4 of the cocoa powder mixture and fully incorporate into the sugar mixture.  Then, add 1/3 of the milk mixture and fully mix into the sugar mixture.  Continue with the dry, wet pattern into the sugar mixture, ending in dry ingredients.  Spoon into greased cupcake tins and bake for about 20 minutes, until a toothpick comes out clean. 

Meanwhile, make the Amaretto Cream Cheese Frosting.  Beat the butter, cream cheese, and amaretto until fluffy.  Then, add the powdered sugar, incorporating a little at a time (about 1/4 cup).  Beat until desired texture and flavor.

Frost the cupcakes when they are cooled and serve.  If you have leftover frosting, put it in an airtight container and freeze it!  I have a ton of frozen frostings in my freezer, and I just label them, chocolate, vanilla, cream cheese, etc.  I defrost them when I need it, which makes cupcakes even easier!

Also, as always, my love for amaretto can be substituted with vanilla or amaretto extracts.


Until the next time my oven is on...


  1. You cupcakes sound great. I have never made red velvet anything because of the stain factor. There used to be a small bakery in Houston when I was young that made the most delicious red velvet cakes with 7 minute frosting. I might have to give this a try.

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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