Thursday, May 6, 2010

Tell Me You Love Me With Magnolia's Red Velvet Cupcakes

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I must admit that what first drew me to this recipe was the frosting.  Most of the recipes I've seen use a cream cheese frosting and that to me is heresy.  Also. when I first read that  buttermilk and  vinegar were in the mix, I new I was on the right track.  Red Velvet Cake is as Southern as it gets and buttermilk and vinegar in the!

If you haven't heard of Magnolia Bakery in New York City let me clue you in...The Hermes/Manolo Blanick of cupcakes, with prices to match!

I understand that their Red Velvet Cake is one of the most popular at the bakery. Half of the customers love it because they haven't eaten it since their grandmother made it.  The folks at Epicurious have already made the adjustments needed for cupcakes at the bottom, so I have chosen to post the original recipe, which is for the cake, as is.  Who knows, we may want to make a cake one of these days and now we have both.

Well, that does it, Coconut Cupcakes and Red Velvet Cupcakes, what more can I ask for Mother's Day?!

By the way, if you want last year's Mother's Day Brunch menu, you will find it here!

Makes 24 cupcakes


3 1/2 cups cake flour (not self-rising)

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 cups sugar

3 large eggs, at room temperature

6 tablespoons red food coloring

3 tablespoons unsweetened cocoa

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

1 recipe Creamy Vanilla Frosting


Preheat oven to 350°F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with Creamy Vanilla Frosting .

Red Velvet Cupcakes

This recipe also makes 2 dozen cupcakes. Use 2 muffin pans, each with 12 (1/2-cup) muffin cups, and line each cup with a paper liner. (There's no need to grease the cups.) Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing. To ice, mound about 1/4 cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with colored sprinkles.

Creamy Vanilla Frosting


6 tablespoons all-purpose flour

2 cups milk

2 cups (4 sticks) unsalted butter, softened

2 cups sugar

2 teaspoons vanilla extract


In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately.

Photo Flickr jamieanne

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  1. They look good. ! I think I will make half with that buttercream recipe, and half with cream cheese..and let them vote.
    I am in NY, so Red Velvet is just starting to happen here.
    I made it for Easter and the consensus was it tasted like chocolate cake...:)

  2. Cupcakes, iced tea, a beautiful garden ... This is Paradise?

  3. Your cupcakes look beautiful! Did they taste as good as the bakery's?

  4. I came here via Reggie and admit the Red Velvet cup cake was a powerful lure!!!

    Red Velvet cakes and cupcakes...everyday if it didn't seem so indulgent! And, coconut is another favorite...

    I am so curious to try this receipe that you were so thoughtful to provide.

  5. Kathleen, that's a great idea. They are chocolate it's just the coloring that makes them red!

    Luli...pretty close!

    cooking with thali...don't know, never tried thos at the bakkery, just the plain vanilla which are very good.

    A & A...go for it, you wont be sorry!

  6. My husband's birthday cake is red velvet!!! He even got the recipe in high school from one of his teachers!!!! (Was a foodie even then!)

    But I've never made cupcakes . . . might have to rectify that! Yours look amazing!

  7. Red Velvet cake is one of favorites. Love the buttermilk and the vinegar. Those cupcakes look awesome.

  8. Where can I place my order? I'd like a dozen ASAP...guess I better get busy. They are so pretty. They have a new RV Cake Mix out Thanks for a great post!


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