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So I have decided that I will do a monthly (maybe more) cupcake recipe to share with you! They are all going to be from scratch and since I’m not overly experienced with baking, hopefully easy for anyone to try! With Valentine’s Day coming up next month, I thought I’d try a traditional red velvet cupcake with a yummy, nontraditional frosting. 🙂
Didn’t they turn out SO pretty?! And the best part is, they taste delicious too! The cupcake itself is not overly sweet and to me has a nice, strong cocoa taste. The frosting is cream cheese-y and since it’s made with marshmallow cream has a great sweetness to it and the raspberries add a perfect bit of tartness to the whole package.
First I started by preheating my oven to 350°. Then I combined my dry ingredients in a bowl and set them to the side.
1 1/4 cup flour
1/4 cup unsweetened cocoa
1/2 tsp baking soda
1/4 tsp salt
Then I creamed together all of my wet ingredients…
(I was very careful when editing my pictures not to adjust the color at all. The batter will be very red, but I think the picture looks crazy red because of the direct sunlight coming in through my kitchen window.)
Beat 1/2 cup softened butter and 1 cup + 2 Tbsp sugar until fluffy (about 4-5 mins on medium)
Beat in 2 eggs, one at a time
Then mix in 1/2 cup sour cream, 1/4 cup milk, 1 1/4 tsp vanilla and 2 to 2 1/2 teaspoons of liquid red food coloring, depending on how red you want them to be. (Just don’t go overboard because then you’ll only be able to taste the food coloring in the finished product.)
Gradually mix in your dry ingredient mixture until blended. Be sure that you don’t over mix.
See! Once the cocoa powder and flour are in the mix, it doesn’t look so crazy red anymore! 🙂
This recipe made me exactly 18 cupcakes. I filled each cup 2/3 full.
Now pop those bad boys in the oven! I baked them for 18 mins and then checked…they were well formed but not completely cooked so I put them in for another 6 mins. By then the toothpick came out clean and they were ready to cool! Don’t over bake! You don’t want to be stuck with a dry, crumbly cupcake.
Yummy and very red velvet-y!
While your cupcakes are baking, you can get your frosting together. It’s amazingly easy with only three ingredients!
First take about 1/4 to 1/3 cup of FRESH raspberries and chop them. I used them right out of the fridge so they were nice and cold and didn’t lose too much juice while I was chopping.
You don’t have to chop them real fine. Nice, small chunks are good!
Now after you have done that, take an 8 oz package of soften, room temperature cream cheese and a 7 oz tub/jar of marshmallow cream. Blend those together on medium until smooth and creamy.
Add in your chopped raspberries…
I used a fork to carefully mix in the raspberries.
Let the frosting hang out in the fridge until your cupcakes are cooled and ready to frost.
See how nice they turned out! To frost mine the way I like, I put my frosting in a quart sized ziplock bag with the corner cut out. You don’t want the hole to be too big or you won’t have enough frosting to go around for all the cupcakes. 🙂
After I frosted, I topped them off with a fresh raspberry. I love how this looks because I think the raspberries look like little hearts on top of the cupcake. 🙂
So be sure to make plans to make this cupcake to surprise someone with on Valentine’s Day! 🙂
Edit: Husband just ate one and said it’s his most favorite cupcake I’ve ever made! He said the cupcake is not too sweet and has good flavor and the frosting is just enough to go perfectly with the cupcake. He also thinks the raspberry/chocolate pairing is a winner! YAY! 🙂
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These look AMAZING. I love the real raspberries in the frosting. I haven’t tried red-velvet anything before but it’s def on my list!
I love Fresh Raspberry Frosting. I made a raspberry buttercream last year that I could have eaten be the spoonful:)
You should come and link this up to my new linky party that closes Sunday night.
http://www.joyinthejumble.com/2012/01/pomp-party-1.html
Amanda Joy
Joy in the Jumble
Thank you Amy! I was super happy with how it turned out. 🙂 I’d never made red velvet from scratch before so I was a little nervous. 🙂
Thanks so much Amanda! I’ll definitely link up at your party! Thanks again!
Thank you Paula! Will give these a go for Valentines Day 🙂
No problem Kim! Hope you like them as much as we did! 🙂
YUM! These look delicious AND Beautiful! I would love it if you would link this up to the Tuesday Talent Show this Tuesday at Chef in Training! I hope to see you next Tuesday!
-Nikki
Chef in Training
http://www.chef-in-training.com
Thanks Nikki! I’ll be sure to link up to your party! 🙂
So pretty! I love the way red velvet looks. Perfect for valentine’s day!
Thank you Dorothy!!! 🙂
Your frosting looks delicious! Very Pretty cupcakes… Pat
Your cupcakes look gorgeous! I’ve never seen red velvet and raspberry together. Bet it’s delicious.
Thank you Pat!!
Thank you Christin! I wanted to do something different with the frosting, but still keep it Valentine-y…so I went with the raspberries. I’m super happy with the way they turned out!
These look so delicious and are so pretty! Great job! PERFECT for Valentine’s Day!
I am now a new follower! : )
These are so beautiful and I’ll bet they were delicious too!
~Tonia @TheGunnySack
Thank you Whitney!! We’re so glad to have you here!
Thank you so much Tonia!!
These cupcakes looks delicious and loving the raspberries!! We are so glad that you linked up to our “Strut Your Stuff Saturday”. We hope you will come back next Saturday and share another recipe! -The Sisters
It looks so yummy! Thanks for sharing. Love your space.
Hope to see you on my blog:)
Thank you Six Sisters!
Thanks Sanghamitra!
I featured this project over at Pomp Party
http://www.joyinthejumble.com/2012/01/pomp-party-2-features.html
Amanda Joy
Joy in the Jumble
Thanks so much for the feature Amanda!!! 🙂
Just made some for my friend’s potluck bday celeb! Sooo yummy! Thanks for the recipe!
Thank you Karina! I’m so glad you like them!! 🙂
These look delicious! I have pinned this and will be attempting to make them. My last try at red velvet did not come out too well. I would love it if you shared this at my party
http://herecomesthesun-kelly.blogspot.com/2012/01/fabulous-friday-10.html
Thanks so much Kelly!! I linked up to your party and am your newest follower! Thanks for the invite! 🙂
Congrats! You’ve been featured at The Kurtz Corner! AND you’ve been Pinned on The Kurtz Corner Features Board! Come check it out 🙂 Can’t wait to see what you link up this week!
http://www.thekurtzcorner.com/2012/01/tuesday-tutorials-link-party-no-22.html
http://pinterest.com/audrakurtz/the-kurtz-corner-link-party-features/
GORRRRRRRRGEOUS! I’m not a cupcake fan, but these are lovely. I’m featuring this week on Topsy Turvy Tuesdays, thanks again for linking up!
I will be featuring you tomorrow. Thank you for linking up to Fabulous Friday!
Thanks Audra!!!
Thank you for the feature Ashlee!!
Thank you Kelly!!
Hello, is it 1 cup + 2 tbsp of sugar?
Yes, it is 1 cup + 2 tablespoons for the sugar measurement. 🙂
These look so good! I LOVE red velvet and raspberries so I’m going to have to try these soon. You are amazing at frosting those… I can’t believe that is just from a ziploc bag… you are awesome Paula!!
Hi,
Would I be able to make this as a cake instead? What size of pan would you recommend me using?
The recipe only makes 18 cupcakes and I haven’t made it into a cake. I would assume it would make a decent one layer 8″ cake. Hope that helps a little!
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