Red Velvet Cupcakes with Roses

Stunning Expressions

Red Velvet Cupcakes with Roses

Print Recipe

Red Velvet Cupcakes with Roses

Red velvet cupcakes are a classic treat that lend themselves so perfectly to Valentine’s Day. Glorious Treats 
Prep Time45 mins
Cook Time1 hr 30 mins
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: Cupcakes, Sweets, valentine's day
Servings: 24
Author: Adapted from “The Confetti Cakes Cookbook” by Elisa Strauss. glorioustreats.com

Ingredients

Red Velvet Cupcakes

  • 2 1/4 cups cake flour
  • 1/3 cup unsweetened cocoa (not Dutch process)
  • 1 teaspoon salt
  • 1 1/3 cups oil
  • 1 1/2 cups sugar
  • 2 unit eggs
  • 4 tbsp liquid red food coloring (or 1 tablespoons concentrated food coloring- I used Americolor super red)
  • 1 teaspoon vanilla
  • 3/4 cup buttermilk (I made buttermilk with powdered buttermilk mixed with regular mix)
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons white vinegar (all I had was apple cider vinegar and it worked fine)

Instructions

Red Velvet Cupcakes

  • 1. Preheat oven to 350*F. Prepare cupcake pan with liners, or butter and flour cake pans and line bottoms with parchment.
    2. In a large bowl whisk cake flour, cocoa and salt, and set aside.
    3. In the bowl of an electric mixer (fitted with the whisk attachment), beat oil and sugar until well blended. Add eggs one at a time, and continue beating. Add food coloring and vanilla and mix well.
    4. Add flour and buttermilk alternately, in two batches. Scrap down the sides of the bowl as needed. Mix just enough to combine.
    5. Place baking soda in a bowl or cup, add vinegar and stir (it will foam and expand). Add to cake batter and beat for 10 seconds.
    6. Fill cupcake liners 2/3-3/4 full, or divide batter between cake pans. Bake cupcakes 20-24 minutes. Bake cake layers 25-40 minutes depending on the size of the pans.

Cream Cheese Frosting

  • 1. Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined, about 30 seconds.
    2. Add vanilla extract and powdered sugar (one cup at a time) while mixing. Increase to medium speed and beat until it begins to get fluffy.
    3. Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)
    4. Beat until fluffy, about 1 minute.
    5. Frost cake or cupcakes.

Fondant Roses

  • 1. Roll out a small piece of fondant.
    2. Cut a strip about 1 1/2-2 inches wide (in this case I used the piece to the left of my cut).
    3. Fold the fondant strip in half lengthwise 
    4. With the folded edge on top, begin rolling the strip of fondant around itself.
    5.-7. Continue rolling, as you pinch the base of the ‘rose’.
    8. When you’ve created the size rose you want (or have come to the end of the strip), pinch the base of the rose, and pull off any excess fondant.
    9. Lay your finished rose to dry (2 hours minimum). I usually leave a bit of a cone shape at the end of the rose because it makes it easy to press into frosting on a cake or cupcake, but you could certainly cut it off if you prefer.

Fondant Green Leaves

  • 1. Roll a tiny bit of green fondant into a ball.
    2. Press the ball of fondant down onto your work surface. Use your fingers to press it flat, and shape it into a basic leaf shape (similar to a tear drop).
    4.-6. Use a fondant veining tool (or the end of a small paintbrush) to draw veins on the leaf. Allow leaf to dry.

Notes

1-This recipe will yield about 24 cupcakes, 3- 8″ cake layers, or 2- 9″ cake layers.