Red Velvet Cupcakes

Red Velvet Cupcakes

Topped with a generous swirl of Coconut Buttercream Frosting, Red Velvet Cupcakes are a tempting treat.

Red Velvet Cupcakes with Coconut Frosting
Yield: 12 cupcakes • Preparation: 30 minutes • Bake: 18 minutes
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  1. 1¼ cups cake flour, such as Swans Down
  2. 1 tablespoon plus 2 teaspoons natural unsweetened cocoa powder
  3. ¼ teaspoon baking powder
  4. ¼ teaspoon salt
  5. ¼ cup salted butter, softened
  6. ¾ cup sugar
  7. 1 large egg
  8. 1 teaspoon vanilla extract
  9. ½ cup whole buttermilk
  10. 1 tablespoon red liquid food coloring
  11. ½ teaspoon white vinegar
  12. ½ teaspoon baking soda
  13. 1 recipe Coconut Buttercream Frosting (recipe follows)
  14. Garnish: sweetened flaked coconut, fresh raspberries, fresh mint
  1. Preheat oven to 350°.
  2. Line a muffin pan with red foil cupcake liners*. Set aside.
  3. In a medium bowl, combine flour, cocoa powder, baking powder, and salt, whisking well. Set aside.
  4. In a large bowl, beat butter at medium speed with an electric mixer until soft and creamy, approximately 1 minute. Add sugar, and beat at high speed until light and fluffy, approximately 3 minutes. Add egg, beating until incorporated. Scrape down sides of bowl, and add vanilla extract, beating until incorporated. Set aside.
  5. In a measuring cup, combine buttermilk and red food coloring, whisking to blend. Add flour mixture to butter mixture in thirds, alternately with buttermilk mixture, beginning and ending with flour. Beat until incorporated.
  6. In a small bowl, combine vinegar and baking soda, stirring until mixture fizzes. Quickly add mixture to cake batter, beating at low speed just until incorporated.
  7. Working quickly, fill wells of prepared muffin pan three-fourths full with batter. (There will be some leftover batter.)
  8. Bake until a wooden pick inserted in the centers of cupcakes comes out clean, approximately 18 minutes. Transfer cupcakes to a wire cooling rack, and let cool completely.
  9. Place Coconut Buttercream Frosting in a piping bag fitted with a large open-star tip (Wilton #1M). Pipe a decorative swirl of buttercream onto tops of cupcakes.
  10. Garnish with coconut and top with a fresh raspberry and a mint leaf, if desired.
  1. *We used red foil cupcake liners from Celebrate It, which can be purchased online at
  2. • Pulse coconut in a food processor to chop finely before garnishing.
  3. • Store cupcakes in the refrigerator, covered.
TeaTime Magazine
Coconut Buttercream Frosting
Yield: 4 cups • Preparation: 10 minutes
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  1. 1 cup salted butter, softened
  2. 6 cups confectioners’ sugar
  3. ⅓ cup whole milk
  4. 1½ teaspoons coconut extract
  5. ½ teaspoon salt
  1. In a large bowl, beat butter at high speed with an electric mixer until light and creamy. Add confectioners’ sugar, milk, coconut extract, and salt, beating at low speed until incorporated. Increase speed to high, and beat until light and fluffy.
  1. • Buttercream can be made a day in advance and refrigerated in a covered container. Let come to room temperature, and beat with an electric mixer for 1 minute before using.
TeaTime Magazine

 From TeaTime November/December 2013


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