Bobby Flay Throwdown Red Velvet Cupcakes and Cream Cheese Icing

Red velvet cake is said to have originated during the Victorian era when the reaction between acidic vinegar and buttermilk would cause the cocoa in the cake to turn red, giving it a velvety appearance.

This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Bobby Flay Throwdown Red Velvet Cupcakes and Cream Cheese Icing

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 20 min Rest Time 30 min Total Time 1 hr 10 mins

Servings: 12 Calories: 4560

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup All-purpose flour
• 1 tablespoon Unsweetened cocoa powder
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter, softened
• 1 cup Granulated sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 2 tablespoon Red food coloring
• 0.75 cup Buttermilk
• 1 teaspoon White vinegar
• 0.5 teaspoon Baking soda
• 8 cup Cream cheese, softened
• 0.5 cup Unsalted butter, softened
• 4 cup Powdered sugar
• 1 teaspoon Vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract and red food coloring.
4. In a small bowl, mix the buttermilk and vinegar. Add half of the dry ingredients to the butter mixture, followed by the buttermilk mixture, then the remaining dry ingredients. Mix until just combined.
5. In a small bowl, mix the baking soda with a little water and add it to the batter. Stir until well combined.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8. In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until well combined.
9. Once the cupcakes are completely cooled, frost them with the cream cheese icing.
10. Enjoy your delicious Bobby Flay Throwdown Red Velvet Cupcakes!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 21g33%

Total Carbohydrate 43g15%

Sugars 32g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.