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Red Velvet cupcake recipe

drewb123 Jan 22, 2008 11:07 AM

does anyone have a good recipe for these? I searched the board and don't see any.

  1. p
    punkin712 Jan 22, 2008 11:25 AM

    I'm looking for one too. The only recipes I can find are those with just a token amount of cocoa powder and 1 to 2 ounces of red food coloring. I prefer one with more cocoa powder - which style are you looking for?

    1. LNG212 Jan 22, 2008 11:34 AM

      Here's a previous thread titled "red velvet cupcake recipe" ... http://www.chowhound.com/topics/443719 . Perhaps that will have what you are looking for.

      1 Reply
      1. re: LNG212
        Becca Porter Jan 22, 2008 11:43 AM

        The newest Cuisine at Home has a beautiful recipe for these. However, the Italian Creme with hazelnuts is absolutely outstanding!

        -Becca
        www.porterhouse.typepad.com

      2. f
        foodie06 Jan 22, 2008 11:56 AM

        Check out Rebecca Rather's book the Pastry Queen Christmas

        1. alkapal Jan 22, 2008 03:52 PM

          can't you just use a cake recipe, and cook less time?
          From The Lee Bros. Southern Cookbook (cocoa and orange flavored red velvet cake):
          http://www.amazon.com/gp/feature.html...

          9 Replies
          1. re: alkapal
            m
            MakingSense Jan 22, 2008 08:22 PM

            That's what I did this weekend. I made individual RVCs in recycled tuna fish cans, using my regular cake recipe.
            They were the worst PITA to frost but they were absolutely adorable for my daughter's birthday dinner party. One for each guest!
            She has had to have RVC as her special cake for more than 25 years now - not a b'day without it!

            1. re: MakingSense
              alkapal Jan 23, 2008 07:40 AM

              i know you are a good cook. why did you choose the tuna cans vs. cupcake format? aesthetics alone, or do you get a better ratio of frosting to cake? crunchy edges?

              1. re: alkapal
                m
                MakingSense Jan 23, 2008 10:01 AM

                They looked like individual birthday cakes. Not just silly nursery school cupcakes. It was dinner party!
                I frosted them all around like tiny miniature cakes and decorated each one and centered it on the dessert plates. Everybody got lots of icing.
                One of the 4-star restaurant in Old Town Alexandria, VA, makes individual birthday cakes for diners, and lists it on their menu. One of their most popular items I think. I stole the idea from them.

                1. re: MakingSense
                  alkapal Jan 23, 2008 10:51 AM

                  thanks! next year, show us a photo, please! (or this year, if you have one....)

                  1. re: alkapal
                    m
                    MakingSense Jan 23, 2008 11:15 AM

                    Better than a photo of mine, which was decorated fairly simply, I found a picture of the adorable pink one that Restaurant Eve has on its menu. It's a single serving that even men adore, despite its pink icing, and people order it even if it's not their birthday.
                    The recipe gives directions for 9" pans but there was an article with it that suggested tuna fish cans for the single serving cakes.
                    http://www.washingtonpost.com/wp-dyn/...

                    1. re: MakingSense
                      LulusMom Jan 23, 2008 01:11 PM

                      I made their birthday cake for my daughter's first birthday last year and was thrilled with the results (pink icing and all).

                  2. re: MakingSense
                    k
                    kkbriggs Jan 23, 2008 12:02 PM

                    Do you do multiple layers, or just one layer and frosting per person? I'm intrigued...I always make red velvet cake for a friend's birthday, and have been looking for ways to mix it up. What is your approximate baking time for the individual cakes?

                    1. re: kkbriggs
                      m
                      MakingSense Jan 23, 2008 01:18 PM

                      I did one layer. Made 1 1/2 times the icing recipe. The ratio of icing to cake was right on.
                      They took about 22 minutes to bake. I had to touch them to test if they were done. When they sprang (?) back to my touch I pulled them out and they were just right.

                2. re: MakingSense
                  chowser Jan 23, 2008 12:05 PM

                  That's a special dessert. It is a PITA to frost a lot of little cakes. I thought it would be cute to make little pseudo-wedding cakes for my daughter's tea party, one per girl. I didn't realize how much harder it is to frost and decorate a lot of little cakes than one larger one. They loved it but I think it'll be a one time thing. I never learn, though, because this Christmas, she had a gingerbread house decorating party and I made 6 individual (large) gingerbread houses, which took far more time that I expected. I have to learn to stop when I think, "That should be pretty easy to do..."

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