Watching cupcake wars with my wife inspired me to create and write my own raspberry red velvet cupcake recipe. I began with a basic cupcake recipe, however you can find that literally anywhere online. You can tweak it with little things to make it pop, but nothing really spoke to me. After attacking Google, I realized that red velvet cake seemed almost unexplored territory. The basic recipe involves putting dye in chocolate batter to turn it red… that’s silly! Some crazy bakers out there try cooking with beet juice, which it red, but tastes like beets!
Real Raspberry Red Velvet Cupcake Recipe!
After awhile of searching, I stumbled across this blog from a writer named Ben Star. He figured out how to use chocolate naturally to turn the batter a rich deep red. From that, I revisited some of my ideas for improving basic cupcake recipes. Finally settling on one that looked divine.
A couple of my runners up included lemon red velvet and orange red velvet. To make lemon red velvet I would have taken lemon zest and sprinkled about a teaspoon in each muffin cup. The same thing would have been my answer for the orange red velvet. I could just sprinkle in some orange zest as I poured the batter.
Rasberry Red Velvet Cupcake Recipe
My Cupcake Wars inspired recipe.
I start by creaming the butter and brown sugar until it literally looks like a smooth cream. I use an electric mixer for the best results.
Add an egg, and continue mixing until it's completely mixed in. Then add the other, and repeat. By the time you add the last egg, you should still see a fluffy sort of texture.
I usually whisk ingredients together when I bake, but in this case, you actually need to use a sifter. So add the flour, cocoa, baking soda, and salt to the sifter, and sift them completely!
Microwave the buttermilk for about 30 seconds, and whisk the two teaspoons of vanilla.
Set your electric mixer to low, and slowly add a little bit of the dry ingredients to the creamed ingredients. Slowly add a little of the buttermilk mixture until it mixes completely in. Go back and forth only a little bit at time until you completely mix in all of your ingredients.
Allow the mixer to continue running on low for no less that five minutes! Make sure that the batter is completely smooth before you stop.
Use an ice cream scoop to fill the cupcake liners (thanks Ben!). Preheat the oven to 190ºC (375ºF).
While you wait for the oven to heat, scoop a teaspoon of raspberry jelly into each cupcake.
Bake the cupcakes for 15 minutes, check them, and add another five if you need to. You can check if their done when you touch the top and it springs back as soon as you lift your finger.
Let them sit in the pan for no less than 15 minutes after they finish baking. Otherwise they stick to the wrapper, and you loose half the cupcake when you try to eat it!
I don't have a preference in icing, but to make the red really POP you should use a white frosting. The one I usually play with is just buttercream. To make that you simply cream 1 cup of cream cheese and 1/2 cup of unsalted butter with 3 3/4 cups confectioners (powdered) sugar. Then give it a kick with a tablespoon of vanilla. This icing hardens overnight, so you can decorate your cupcakes any way you like.