Today’s red velvet cupcakes, adapted from an episode of Throwdown With Bobby Flay, are my favorite so far. They are moist, bright red, and don’t have too much cocoa powder to muck up the mishmash of flavors that distinguish red velvet from other cakes. The frosting is awesome, but like the reviewers on Food TV’s website said, you’re going to have some left over if you don’t scale it down. Speaking of which, the cupcake recipe on Food TV says it makes sixteen, but I halved the recipe and got 14 cupcakes so I guess the Throwdown competitors made them “jumbo”.
Here’s the full batch of red velvet cupcakes from Throwdown, and below I’ve typed up my adapted half batch version. I also added some volume measurements since the original is given in mostly weights.
UPDATE: I didn’t realize there was a Throwdown cookbook, but the cupcake recipe is in it as well. Looks like a good book.
ANOTHER UPDATE: I had Todd do a taste test between these and the McCormick Cupcakes. He chose the McCormick recipe saying it tasted sweeter.
- 7 3/4 ounces all-purpose flour (1 3/4 cups minus a teaspoon) -- better to weigh, though!
- 1/2 teaspoons plus 1/8 teaspoons baking soda
- 1/2 teaspoons plus 1/8 teaspoons salt
- 1/2 teaspoon plus 1/8 teaspoons unsweetened cocoa powder
- 3/4 cups vegetable oil
- 6.5 ounces granulated sugar (1 cup minus 1 tablespoon)
- 1/2 cup plus 2 tablespoons buttermilk
- 1 egg plus 2 tablespoons beaten egg
- 1 tablespoons plus 1 teaspoon red food coloring
- 1/2 teaspoons plus 1/8 teaspoons vinegar
- 1/2 teaspoons plus 1/8 teaspoons vanilla
- 1 tablespoon water
- 6 oz cream cheese, room temperature
- 4 oz butter, room temperature
- 1/2 pound (1 ¾ cups) powdered sugar, sifted
- 3/4 vanilla extract
- Preheat oven 350 degrees F. Line 14 cupcake cups with paper liners.
- Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
- With an electric mixer, beat oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix by hand until well mixed. Be sure not to overmix, or the batter will come out tough.
- Scoop the batter into the liners dividing evenly (a little over halfway full) and bake at 350 degrees F for 20 minutes or until the toothpick comes out clean. Let cool.
- For the cream cheese frosting: Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.