Love is in the air, so why not in our bellies? We’ve got Red Hot Velvet Cupcakes for you just in time for Valentine’s Day.
The Red Hot Velvet Cupcakes recipe comes from a party we hosted many years ago — A Latinofoodie Valentine’s Day party for some family and some close friends. The five course tasting menu was designed around the story of how we met, the courtship, and how we became a gay married couple. The fifth course, the dessert course, was our take on the classic red velvet cake.
Let’s talk about the flavor of the cake. The chocolate cake is moist and the gentle heat sneaks up in the back of your throat giving you a wonderful sensation and flavor. This recipe for Red Hot Velvet Cupcakes makes three dozen cupcakes, so share the love.
Happy Valentine’s Day from your favorite LatinoFoodies! Be sure to follow us on Instagram.
Red Hot Velvet Cupcakes
- 3 ½ cups cake flour
- ½ cup cocoa powder
- 1 ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 5 teaspoon cayenne chile powder
- 2 cups canola oil
- 2 ¼ cups white granulated sugar
- 3 large eggs
- 1 tablespoon red food coloring
- 1 ½ teaspoon vanilla extract
- 1 ¼ cup buttermilk
- 2 teaspoons baking soda
- 2 ½ teaspoons white vinegar
- 12 oz. cream cheese (room temperature)
- 12 oz. mascarpone (room temp)
- ½ tsp vanilla extract
- 1 ½ cups powdered sugar (sifted)
- 2 cups heavy cream (cold)
- Preheat oven to 350°F.
- Sift together the flour, cocoa, salt, cinnamon, and Hatch chile powder in large mixing bowl.
- In a stand mixer, combine the oil and sugar. Beat in the eggs one at a time until well incorporated. Reduce to low, and mix in the food coloring and vanilla. Food coloring stains so take it slow.
- Alternately add the sifted flour mixture and the buttermilk. Continue mixing in the remaining flour & buttermilk in batches just until they are both well incorporated. Don’t forget to scrape down the sides and bottom of the bowl.
- Place the baking soda into a small bowl/cup and stir in the vinegar. With the machine running add to the batter and just beat for 20 seconds.
- Carefully pour the batter in the prepared cupcake pan with cupcake liners. Bake for 15-18 minutes or until an inserted toothpick comes out clean.
- Allow to cool completely before frosting.
- You can sacrifice a cupcake: crumble it and use the crumbs to sprinkle the tops of your cupcakes or simply sprinkle the tops with some more Hatch chile powder.
- Blend together the cream cheese, mascarpone, and vanilla until smooth and well blended. Add powdered sugar (in small batches) and mix well. In a clean mixing bowl and with clean beaters, beat the heavy cream with a hand mixer until you have medium peaks. Fold into the cream cheese mixture. You can wrap and refrigerate until needed.