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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

From: La vie Boheme

On Nov 23, 2009

This was excellent! My friends and family loved it and I have requests to make it for Thanksgiving dinner! The only thing I did differently was use 1/4 cup cocoa powder.

0 people found this review helpful

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    From: shimmerchk

    On Oct 26, 2009

    I made these twice to make sure I wasn't doing anything wrong, and I have to say these were not great in our opinion. The best thing about the cupcake is that it is very most, otherwise it is lacking in flavor even after adding a bit more cocoa to my second batch. The frosting is okay, it just never had the correct consistency for me, too loose, even when adding less powdered sugar. It may be that the butter to cream cheese ratio is too high for my tastes. I must make a note that I used regular and not jumbo sized cupcake pans, and the batter baked up and over the cup, resulting in a strange crispy edge, even when I filled the cups with a little less batter for the second batch. I'll have to continue my search for the perfect red velvet cupcake unfortunately!

    1 person found this review helpful

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  • From: smalltownchef#7

    On Oct 11, 2009

    these ROCK!!!!! moist, fresh-tasting cupcakes that save well!!!

    0 people found this review helpful

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  • From: LJSteve

    On Oct 5, 2009

    These cupcakes are AWESOME. I took them to work and everyone fought over them. Cupcakes are moist and the frosting is absolutley the best! I'll definitely be making these over and over again.

    0 people found this review helpful

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  • Read all 14 reviews

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