• Prep Time 40 minutes
  • Cook Time 30 minutes
  • Serving For 8 People
  • Difficulty Normal
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Recipe Description

THE Hotel del Coronado´s red velvet cupcakes are rich and chocolatey, yet with a nice hint of tang from the cream cheese frosting. The landmark hotel was happy to share its recipe. – Los Angeles Times/McClatchy-Tribune Information Services

Recipe Ingredient

  • Cream cheese icing:
  • 170g (¾ cup) butter softened
  • 450g cream cheese, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • ¼ tsp lemon oil extract
  • Red velvet cupcakes:
  • 340g flour
  • 400g (2 cups) sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 42g cocoa powder
  • ½ tsp ground cinnamon
  • 1½ cups vegetable oil
  • 1 cup buttermilk
  • 2 eggs
  • ¾ tsp red food colouring, or as needed to achieve desired colour
  • 1 tsp vinegar
  • 1 tsp vanilla extract
  • 1 tbsp coffee extract or strong coffee
  • Simple syrup (¾ cup sugar dissolved in 1½ cups water), optional
  • Prepared cream cheese icing

Instructions

  1. For the icing: In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream the softened butter. Add the cream cheese and beat, scraping the bowl once or twice, until fully incorporated but still a little stiff. Add the sugar and beat until somewhat fluffy and spreadable. Beat in the vanilla and lemon oil, careful not to overmix. This makes about 4½ cups frosting. You may not use all of the frosting for the cupcakes; the remaining will keep, covered and refrigerated, up to one week (soften at room temperature and beat again before using).
  2. Make the cupcakes: Heat the oven to 180°C. Line muffin tins with 24 paper liners.
  3. In a medium bowl, sift together the flour, sugar, baking soda, salt, cocoa powder and cinnamon. In a separate large bowl, whisk together the oil, buttermilk, eggs, food colouring, vinegar, vanilla and coffee extract or coffee. Mix the dry ingredients into the wet, stirring just until combined to form a smooth batter. Add additional food coloring if needed to achieve the desired shade of red.
  4. Spoon the batter into the prepared muffin pans. Bake until the cupcakes are puffed and spring back when touched, and a toothpick inserted into the centre comes out clean, about 20 minutes. Remove the cupcakes and cool on a rack.
  5. If desired, gently brush the tops of the cooled cupcakes with simple syrup to keep them very moist (the hotel places the syrup in a squeeze bottle and inserts the tip into the top of each cupcake to add a little syrup). Frost the cupcakes with the cream cheese icing and decorate as desired.

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