Raspberry Red Velvet Cupcakes

Raspberry Red Velvet Cupcakes

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My darling little cupcakes! I have been wanting to make red velvet cupcakes ever since I tried the delicious cake we were going to serve at our wedding. In fact I was on a mission to replicate it, or at least come some place close. Let me tell you...Delicious! I can't claim they are better than my wedding cake which had a layer of raspberry mousse in the center and was dripping with juicy berries, but this was one scrumptious cupcake!

I can't claim they are better than my wedding cake which had a layer of raspberry mousse in the center and was dripping with juicy berries, but this was one scrumptious cupcake! I made sure their packaging was just as adorable and replicated the colors and style of the wedding.

I can't wait to get my wedding pictures back so you can see the amazingly beautiful cake we served. I know red velvet will stand as a delicious reminder of our special day!

raspberry red velvet cupcakes

single red velvet cupcake
Cupcake recipe from Tori Spelling

Ingredients

Cupcake Ingredients

  • 1/2 c. or 1 stick unsalted butter softened
  • 1 1/2 c. granulated sugar
  • 2 eggs
  • 2 1/2 tbsp. cocoa powder
  • 2 1/2 c. flour
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 c. buttermilk
  • 1/4 c. water
  • 1 tsp. white vinegar
  • 1 tsp. baking soda
  • 2 strong squirts of Americolor gel red food coloring

Frosting Ingredients

  • 2 sticks softened, unsalted butter
  • 2 tsps vanilla extract
  • 1-2 tbsp. milk
  • 4-5 c. powdered sugar
  • 1/2 c. white cake mix dry

Garnish Ingredients

  • 1 pint raspberries

Recipe Instructions

Cupcake Instructions

  1. 1) Preheat oven to 350ยบ. Beat butter and sugar together until light and fluffy, then add eggs one at a time until smooth.
  2. 2) Blend salt and flour into mix.
  3. 3) Add buttermilk, vanilla and water to mix.
  4. 4) In a separate bowl combine vinegar and baking soda and then add to mixture.
  5. 5) Add in cocoa and food coloring.
  6. 6) Line muffin tin with cupcake liners and pour 3/4 full.
  7. 7) Bake 18-22 minutes or until inserted toothpick comes out clean.

Frosting Instructions

  1. 1) Beat butter with milk and vanilla until creamy.
  2. 2) Slowly add in cake mix and powdered sugar until you reach a nice smooth texture that is neither too stiff or too soft. Add more liquid if needed.

Assembly Instructions

  1. 1) Pipe frosting with a 1m tip onto cooled cupcakes. Garnish with a raspberry.
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