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Nutrition Facts

Serving Size 1 cupcakes 222g

Recipe makes 16 cupcakes)

Calories 972
Calories from Fat 537 (55%)
Amount Per Serving %DV
Total Fat 59.7g 91%
Saturated Fat 27.0g 135%
Monounsaturated Fat 16.2g
Polyunsaturated Fat 12.8g
Trans Fat 0.1g
Cholesterol 148mg 49%
Sodium 603mg 25%
Potassium 129mg 3%
Total Carbohydrate 104.8g 34%
Dietary Fiber 0.7g 2%
Sugars 84.9g
Protein 7.7g 15%

how is this calculated?

Bobby Flay Throwdown Red Velvet Cupcakes and Cream Cheese Icing

Recipe #303890 | 1½ hours | 30 min prep | add private note

By: Domesticgirly
May 16, 2008

I saw this recipe on the Food Network show Bobby Flay Throwdown. He challenged a lady who has a cupcake store. This is the recipe she uses and says she sells the most of. You want to make these huge. She makes them to feed 2 people. Opening them up and cutting them in half like a regular cake. The icing recipe makes alot,,,but plan to use a heaping scoop on top of the cupcake. Since you cut it in half and eat it with a fork every forkful can dip into the icing. I double the cocoa amount for more flavor. Also,,it calls for 2 tbs of red food coloring, it does make it very red,,but even 1 tbs will make it red enough.

16 cupcakes (change servings and units)

Ingredients

For the cream cheese frosting

Directions

  1. 1
    For the cupcakes:.
  2. 2
    Preheat oven 350 degrees F.
  3. 3
    Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
  4. 4
    In a mixer fitted with paddle attachment, mix 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 on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out.
  5. 5
    tough.
  6. 6
    Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
  7. 7
    For the cream cheese frosting:.
  8. 8
    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.
  9. 9
    The frosting can be used right away, or stored in the refrigerator up to a week.
  10. 10
    Frost cooled cupcakes with the cream cheese frosting.

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Featured Reviews for This Recipe

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From: TaterBug! :)

On Jun 22, 2009

Wow! Yummy, best red velvet cake I have ever had.

0 people found this review helpful

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  • From: Mitra <3

    On Jun 22, 2009

    I am planning to use this recipe to make a red velvet layer cake. I read every single review on the Food Network website and wanted to keep these notes for when I decide to execute the recipe this weekend and tweak ingredients to taste. Another reviewer recommended: 1 1/4 teaspoons + 1 tablespoon cocoa powder, 1 1/2 bars cream cheese, 2 sticks of butter, 1/2 tablespoon vanilla, and 1/2 pound powdered sugar. Can't wait to give this a review!

    0 people found this review helpful

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  • From: bigsolo

    On Jun 1, 2009

    I thought I would never find a cupcake recipe better than Kittencal's One Bowl Vanilla Cupcakes but I have! And this is it! Dont change anything in this receipe. It is perfect the way it is! Everybody loved the cupcakes, particularly all the Senior boys in Business Studies class

    0 people found this review helpful

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  • From: History Teacher

    On May 17, 2009

    This is the best cupcake recipe! I made them for my husband to take to work, and everyone couldn't get enough of them. The frosting is wonderful. Thanks so much for posting!

    0 people found this review helpful

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  • Read all 9 reviews

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