▶️ How to make Red Velvet Cupcakes | LIVESTREAM
Red Velvet Cupcakes with Chocolate Raspberry Filling
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Category
Dessert
Servings
Makes ~18 standard sized cupcakes
Prep Time
30 minutes
Cook Time 🍳
120 minutes
Chef
Chef Jeremy
Red velvet is one of Chef Jeremy's favorite cupcakes. This is the perfect little cupcake to celebrate any occasion. We are filling it with a rich and decadent chocolate raspberry ganache!

Ingredients 🍲
226 grams (2 4 ounce sticks) unsalted butter ❄
- 226 grams (~1 ½ cups) powdered sugar
- 7 grams (~1 teaspoon) vanilla extract
- 56 grams (~¼ cup) cream ❄
- 450 grams (2 8oz blocks) cream cheese
285 grams (~2 cups) cake flour
- 420 grams (~2 cups) sugar
- 25 grams (~¼ cup) cocoa powder
- 5 grams (~2 teaspoons) baking soda
- 3 grams (~½ teaspoon) salt
- 225 grams (~1 cup) buttermilk ❄
- 100 grams (~½ cup) canola oil
- 2 eggs ❄
- 7 grams (~1 teaspoon) vanilla extract
- 56 grams (~¼ cup) red food coloring
- 225 grams (~1 cup) water
100 grams (½ cup) raspberry puree
- 100 grams (½ cup) heavy cream
- 170 grams (6 ounces) 60-70% dark chocolate
- 2 large mixing bowls
- Whisk
- Medium mixing bowl
- Rubber spatula
- Sheet tray
- Piping bags
- Medium sauce pan
- Electric mixer
- Whisk
- Large star tip (Ateco 829 or 849)
- Cupcake liners
- Cupcake pan
- Foil
- Kosher salt
❄ Please keep refrigerated before class ❄
For the Frosting
For the Cupcakes
For the Filling
MISE EN PLACE 🥄
Directions 📝
**The Night Before Class: Brown the Butter**
In a medium pan over low heat, heat the 226 grams of butter, stirring constantly, until it smells toasty and you can see small brown specks, about 5-7 minutes. Be careful not to burn the butter!
- Remove from the heat and allow to sit at room temperature overnight.
To Make the Cupcakes 🧁
**5 minutes before class: please preheat your oven to 350F**
In a large mixing bowl, whisk together the dry ingredients: cake flour, sugar, cocoa powder, baking soda, and salt.
- In a medium mixing bowl, whisk together the wet ingredients: buttermilk, canola oil, eggs, 1 teaspoon of vanilla extract, red food coloring, and water.
- Slowly whisk the wet ingredients into the dry ingredients.
- Portion the batter into the cupcake liners, filling the liners ¾ of the way up, and bake for 17-20 minutes or until a toothpick inserted comes out clean.
To Make the Filling 🥣
In a medium saucepan, heat the cream and raspberry puree until boiling.
- Remove the cream from the heat and add in the chocolate.
- Let the mixture sit for a minute and then whisk until smooth.
- Set aside.
To Make the Frosting
In a large mixing bowl, beat together the browned butter, powdered sugar, and vanilla with a whisk until smooth. Thin with the cream as needed.
- Warm the cream cheese in your microwave until soft.
- Beat the cream cheese into the frosting until smooth and incorporated.
To Assemble
Remove your cupcakes from the oven and set in your freezer to cool for a minute (just like on Cupcake Wars!!).
- Once the cupcakes are cool, use a piping tip to cut out the center of each cupcake.
- Transfer the frosting to a piping bag fitted with a star tip. Transfer the chocolate filling to a piping bag.
- Fill the center with the chocolate raspberry mixture.
- Pipe rosettes of frosting on top of each cupcake by holding your piping bag upright above the center of the cupcake, then squeezing with even pressure as you draw a circle around the cupcake until you reach the outer edge. Once your cupcake is covered, release the pressure and flick the tip of the piping bag to make a rosette.
- Enjoy!
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