Recipe by McCormick® Holiday
"This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year."
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2 1/2 cups
unsweetened cocoa powder
1 (1 ounce) bottle
McCormick® Red Food Color
McCormick® Pure Vanilla Extract
Vanilla Cream Cheese Frosting:
1 (8 ounce) package
cream cheese, softened
1 (16 ounce) box
This recipe has singlehandedly and immediately changed my opinion of Red Velvet Cake. I’ve only tasted it or made it myself on one other occasion, a recipe from this site. Looking back at that recipe that I rated four stars, in my mind I overrated it. I didn’t find anything memorable about it and wondered why Red Velvet Cake was so popular – it wasn’t much on flavor, frankly. A friend even suggested that the Duncan Hines Red Velvet cake mix was infinitely better than any scratch Red Velvet Cake she’d ever made – but I’ll bet she never tried this one! This is moist, fluffy, pleasantly sweet and chocolaty – the other is mediocre by comparison. Bonus that a very good cream cheese frosting recipe is included.
I did follow this recipe exactly the first time I made it. I would not make this recipe again, if it weren't for the significant modifications I have made....which make an outstanding red velvet cupcake, if I do say so myself! In critique of the original recipe, the cake is very dry and bland. The only saving grace is the frosting. However, I have become well known for my modified recipe.
I've tweaked the cake portion of this recipe, and in my opinion it is now PERFECT. I decreased the flour, increased sugar and vanilla. I also use buttermilk (or milk plus 1 Tablespoon lemon juice or white vinegar) to increase the moisture. These changes make it less dry and more flavorful. You can view my exact modified recipe, along with pictures, here http://www.carrottopmom.com/?p=290
FABULOUS!!! Fast and super-duper easy. I'm eleven and I made these and they tasted FANTASTIC! Got compliments all day.
YUM! this was soo easy to make, especially a recipe from scratch! I didn't change a thing except I used reduced fat milk instead of full fat. It was still delicious... the cream cheese frosting was phenomenal! To make it easier to decorate your cupcakes, scoop the cream cheese frosting in a ziploc bag (fill it up halfway but not all the way) and cut a small hole on the corner of the bag.
This is by far the best redvelvet recipe I have ever come across!! I think its the sour cream that makes it. I made these for a baby shower and everyone asked where I bought them. When I told them that I made them they all wanted the recipe. These have become a family favorite that I will continue making over the years.
These were great! Didnt change a thing. I would make these again. The recipe yielded more than 30 perfect sized cup cakes.
5 stars WITH MODIFICATIONS. I followed others reviews and made the following modifications.
2 1/4 cup CAKE FLOUR - 1 cup buttermilk - 2 & 1/2 tsp vanillia - 2 1/4 cup sugar - With these alterations this makes an AWESOME red velvet cupcake. My mom (who is an amazing baker) and aunt told me these were the BESTred velvet cupcakes they had ever eaten & wanted the recipe.
The frosting is the best creamcheese frosting I have ever had! I will now be using this anytime I need a cream cheese frosting. I was asked for this recipe also.
I have been searching high and low for the perfect recipe and this is it. The first time I made it I used 1/2c cocoa and the flavor was to chocolately but 1/4c was perfect. Baked it in three 8inch pans, sliced and iced each layer for a more dramatic presentation. Double the frosting to achieve this.
* Percent Daily Values are based on a 2,000 calorie diet.
Red Velvet Cupcakes
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 118
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