Cream cheese frosting and red velvet cake make a classic pairing. Add some raspberry coulis to the mix and and you have a bloody Halloween-themed treat! Omit it and you will still have a perfectly tasty cupcake good for any occasion.
I've had this recipe sitting in my drafts since January 2018. That means I have not made these in almost two years, which is crazy because it is one of the best red velvet cupcake recipe that I have found after many failed or not so good attempts.
If making large cupcakes, you can hollow out the middle of the cupcake and fill it with frosting and coulis. Coulis for those that don't know is just a sauce made from pureed and strained fruit or vegetables.
Ingredients (cupcake):
3/4 cup butter, room temp
1 3/4 cups sugar
2 eggs
2 1/2 tbsp cocoa powder
4 tbsp liquid red food coloring
1 tsp vanilla
1 tsp salt
1 1/2 cups whole milk
3 1/4 cups flour
1 1/2 tsp baking soda
1 1/2 tsp apple cider vinegar
Ingredients (frosting):
9 oz cream cheese
6 tbsp butter, room temp
1/2 tsp vanilla
4-6 cups powdered sugar
If you 1.5x this recipe, just use 12 oz of cream cheese and 8 tbsp (1 stick) butter, it's easier to measure that way. I used 6 cups (1 bag) of powdered sugar total.
Ingredients (raspberry coulis):
12 oz frozen raspberries
2 tsp lemon juice
1 tsp lemon zest
5 tbs sugar
Directions (cupcake):
Preheat oven to 350 and line cupcake pan with paper baking cups (makes 2 dozen). Cream butter and sugar on medium speed for 3-5 minutes in a stand mixer until it's light and fluffy, occasionally scraping down the edges. Lower speed and add eggs, 1 and a time, until fully incorporated. In a small bowl, whisk together cocoa powder, red food coloring and vanilla. Slowly add this to the stand mixer, mixing until incorporated. In another small bowl, combine salt and milk and mix. While the mixer is on low speed, add a third of the flour followed by a third of the milk mix and repeat 2 more times, scraping the bowl as needed. In a third and final small bowl, quickly stir baking soda and vinegar (it will fizz due to the reaction), then pour into the batter until incorporated. Scoop batter into cups about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. If you're making minis, bake for 11-12 minutes. Cool on a wire rack before frosting.
Directions (frosting):
I typically 1.5x the recipe but you should have enough for one rosette on each cupcake if you don't. In a stand mixer, beat cream cheese and butter on medium speed until light and fluffy. Beat in vanilla. With the mixer on low, add in powdered sugar, 1 cup at a time, until well combined. Beat on high for 2 minute for a light and fluffy frosting. If it's too think, add a bit of milk or whipping cream.
Recipe fromPOPSUGAR.
Directions (raspberry coulis):
Combine all ingredients in a medium pan over medium heat. Cook until raspberries have defrosted and sauce has slightly thickened (I like to squish some of the raspberries with the back of a spoon), and stir occassionally. Remove from heat and strain out the seeds. Keep coulis in refrigerator until ready to use.
Directions (assemble):
Once cupcakes have cooled completely, pipe a rosette or your preferred design. If you're using the coulis, you might want a design that can catch the coulis, but since it's a slightly thick sauce it shouldn't drip over the edge much. Drizzle the tops with raspberry coulis and refrigerate. Remove about 1 hour before serving.
Recipe from The Little Epicurean.