Red Hot Velvet Cupcakes

Red velvet cinnamon and chili cupcakes infused with Red Hots syrup topped with Red Hots buttercream make these Red Hot Velvet Cupcakes a spicy, sweet treat perfect for Valentine’s Day… or any day!

Red Hot Velvet Cupcakes | JavaCupcake.com

I haven’t made a cupcake in a while… so I wanted to make something that I had never done before! And since it’s Valentine’s Day, I thought why not make it a themed cupcake… Red Hot Velvet Cupcakes!

Red Hots or Cinnamon Imperials candies are the prefect little spicy red candy to decorate cupcakes or cookies with but often times are used only at Christmas.  I know I’ve used them for years to decorate our holiday cookies with.  But since they’re red in color, I knew they’d be a great addition to any Valentine dessert!

Red Hot Velvet Cupcakes | JavaCupcake.com

I didn’t just want to toss the candies into the batter and call it good… I wanted really get the spicy flavor of the candies into the cake.  So, I made a simple syrup out of the cinnamon candies and drizzled it over the cupcakes.  This way the spicy flavor would soak into the cupcake and would be a prominent flavor! I also used that same syrup in the buttercream frosting and added a bit of chili powder for more of a spicy kick!

Red Hot Velvet Cupcakes | JavaCupcake.com

These are some seriously unique cupcakes.  And they definitely aren’t for the faint of heart… they’ve got a kick with all the chili powder and cinnamon red hots in them!

If you’re looking for something unique and different, then these are the cupcakes for you.  Flavor wise, they truly are one of the most different cupcakes I’ve ever made.  They aren’t really chocolate… they aren’t really red velvet… they pack a punch of spice and there’s this syrup glaze on top that leaves your mouth going WOOOAAAAAH!

Happy Valentine’s Day!

Enjoy!

Red Hot Velvet Cupcakes | JavaCupcake.com

Red Hot Velvet Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 18 cupcakes
Ingredients
Red Hot Velvet Cupcakes
  • 2½ cups all-purpose flour
  • 1 Tbsp dark chocolate cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp chili powder
  • 1 tsp cinnamon
  • 1½ cups sugar
  • 1½ cups vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 oz liquid red food coloring
  • 1 cup milk + 2 tsp vinegar (let sit for 5 minutes before using)
Red Hot Syrup
  • 1 cup cinnamon imperials or Red Hots candies
  • ½ cup water
Red Hot Buttercream
  • 1 cup unsalted butter, room temperature
  • 2lbs powdered sugar, sifted
  • ¼ cup Red Hots syrup
  • ¼ tsp chili powder
  • ¼ cup - ½ cup Heavy Cream
  • pinch of salt
Instructions
Red Hot Velvet Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a large bowl, whisk together the flour, baking powder, salt, chili powder and cinnamon.
  3. In a medium bowl, whisk together the sugar and vegetable oil.
  4. One at a time, add the eggs and whisk together until smooth.
  5. In a small bowl, combine the vanilla extract, red food coloring and cocoa powder until it makes a paste. Add this to the batter and whisk until completely combined.
  6. Mix in the milk and whisk until incorporated.
  7. Make a well in the center of the flour mixture and pour in the wet. Using a spoon or rubber spatula, fold/stir gently until no more flour is visible, but not completely mixed. Do not overmix!
  8. Fill cupcake liners ⅔ full with batter.
  9. Bake for 17-19 minutes or until a toothpick comes out clean. Cool in the pans for 2 minutes before removing to a wire rack to cool completely.
Red Hot Syrup
  1. In a small sauce pan, bring the water and candies to a boil, stirring constantly until all the candies have dissolved.
  2. Reduce to low-medium heat and simmer until the syrup has reduced and is thick.
Red Hot Buttercream
  1. In the bowl of your stand mixer, cream butter until smooth.
  2. Add half the powdered sugar and mix on high until smooth.
  3. Add the chili powder, salt, and Red Hots syrup and beat until incorporated.
  4. Add the remaining powdered sugar and mix on high until smooth.
  5. Start with ¼ cup of heavy cream and mix until combined. Add up to ¼ cup (or more) until you reach your desired consistency.
  6. Beat buttercream on high for 2 minutes.
Assembly
  1. After cupcakes have cooled, pokes several holes in the top of each cupcake with a toothpick.
  2. Spoon over a few teaspoons of Red Hots syrup on the top of each cupcake allowing the syrup to soak into the cake and holes.
  3. Pipe swirls of frosting onto each cupcake.
  4. Top with a Red Hots candy.

Red Velvet Nutella Cupcakes

Moist red velvet cake piled high with rich and creamy Nutella buttercream make these Red Velvet Nutella Cupcakes!

Red Velvet Cupcakes with Nutella Buttercream by JavaCupcake.com

This week is an interesting one in my house because I have a house guest.  We’re hosting a recently-turned-20-year-old college student who is traveling Europe for the summer between his two semesters of NYU in Paris and Prague.  Jack is the son of a friend of mine from college.  A growing boy.  A boy with a bottomless pit of a stomach.

I have a teenage girl, a baby and a soldier who watches his diet.  Jack has given me a bit of Culture. Shock.

Jack

Jack in Dublin, Ireland… enjoying some cake!

Jack is 6’3″ and about a buck twenty… wet.  And he can eat!  The first night he was here we went out for ice cream and he put away a double scoop on a cone and then a 3 scoop sundae of ice cream.   Yeah – I don’t know where he puts it all.   And I’m totally jealous.  haha

I promised his Mom I would bake for him while he’s here.  Of course.  hehe He requested red velvet… but since I had just made red velvet cupcakes I asked him for another flavor.  Chocolate he says.

Hmmmm…

What could I possibly do different with red velvet or chocolate?

OH! Jack loves Nutella too!

Done!  Red Velvet Nutella Cupcakes is what I’ll make!  Moist red velvet cake topped with a rich Nutella buttercream.  YES!

Polka Dot Liners from Sweets and Treats Boutique

To make these cupcakes extra special, I used my brand-new not-even-on-the-market-yet grease proof liners from Sweets & Treats Boutique!  Only myself and one other blogger have these polka dot liners!   So a big thanks to Shannon for letting me have an exclusive first look at these sweet liners!

Don’t you just love the red velvet cupcakes in the Sweets & Treats Boutique liners?  Polka dots just make everything more fun!

Shannon sent me the polka dot liners in 4 c0lors – black, red, green and blue.  And I can’t wait for them to be available in a rainbow of colors! LOVE them!

Enjoy!

Red Velvet Cupcakes with Nutella Buttercream by JavaCupcake.com

Red Velvet Nutella Cupcakes
 
Prep time
Cook time
 
Serves: 18 cupcakes
Ingredients
Red Velvet Cupcakes
  • 2½ cups flour
  • 2 Tbsp dark chocolate cocoa powder (I used HERSHEYS)
  • 1 tsp baking powder
  • 1 tsp salt
  • 1½ cups sugar
  • 1½ cups vegetable oil
  • 2 large eggs
  • 1 cup milk mixed with 2 tsp white vinegar - let stand for 5 minutes before using
  • 1 tsp vanilla extract
  • 2 Tbsp liquid red food coloring
Nutella Buttercream
  • ½ cup unsalted butter, room temperature
  • 1 13oz jar of Nutella
  • 1lb powdered sugar
  • ⅛ tsp salt
  • 1 tsp vanilla extract
  • 2 Tbsp milk
Instructions
  1. Preheat oven to 350 F degrees. Line cupcake pan with polka dot liners from Sweets & Treats Boutique .
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder and salt.
  3. In a medium bowl, whisk together the sugar and oil. Mix in the eggs one at a time. Add the milk/vinegar, food coloring and vanilla and whisk to combine.
  4. Make a well in the flour mixture and pour in the wet. Using a whisk, stir until combined and there are no more lumps of flour... about 10 strokes.
  5. Fill each liner at least ⅔ full with batter.
  6. Bake for 17-19 minutes or until a toothpick comes out clean.
  7. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Nutella Buttercream
  1. In the bowl of your stand mixer, cream together the butter and Nutella.
  2. Add the sugar and mix on high until incorporated.
  3. Add the vanilla, salt and milk and beat for 3-4 minutes on high.
Assembly
  1. Using a Wilton 1M tip, pipe swirls of frosting onto each cupcake.
  2. Top with a chocolate chip.

To make it easier for you to make these cupcakes, here are some of what I used…

White Velvet Blueberry Cupcakes & My 4th Blogerversary!

White Velvet Blueberry Cupcakes by JavaCupcake.com

One of my goals of the New Year was to get off the couch and get a life.  Ha! With that said… I may have over done myself just a little bit.  My blogs 4th Anniversary came and went and I was so consumed with my new life and responsibilities, that it took me over a week to bake, frost, take pictures of and blog the cupcakes that I had planned to celebrate my Blogerversary! ACK!

Better late than never, right?

Now that I’ve finally had a moment to breathe and blog… let me tell you about these cupcakes.  The original idea for these came from the liners.  I took a trip to the IKEA in Regensburg to get a new coffee table for my living room.  My little man has started moving around way too much for that little table we had, so a bigger one was in order! While we were there, I spotted these new liners for their one of a kind cupcake pans.  If you haven’t seen them before they make a really tall, skinny cupcake and a big muffin top! I love them for special occasions and novelty cupcakes.  Unfortunately, they don’t have much of a selection in the liner department.  I used this pan a few years ago to make Red Velvet Cupcakes and now again with these blueberry cupcakes.  The blue and purple in the liners are really what inspired the flavors of this cupcake!

My husband decided a white velvet cake would be best but I wanted to incorporate blueberry in some way.  So, I came up with a white velvet cake filled with blueberry compote and then top it all off with blueberry frosting! YUM!  They turned out super delish and the blueberry compote is TO DIE FOR!

But seriously… can you believe it’s been FOUR YEARS of blogging at JavaCupcake!  It’s been an AMAZING journey so for that’s brought me so much joy!  I can’t believe the connections it has made me both professionally and personally.  THANK YOU to everyone who has been so committed to reading my blog and who has stuck by me for four years!  My readers are really truly amazing!!

Here’s to another great year of blogging!!

Enjoy!

White Velvet Blueberry Cupcakes by JavaCupcake.com

White Velvet Blueberry Cupcakes
 
Serves: 18 cupcakes
Ingredients
White Velvet Cupcakes
  • 3 egg whites
  • ¼ cup milk
  • 1 tsp vanilla
  • 2⅓ cups flour
  • 1 cup sugar
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • 9 Tbsp unsalted butter, room temperature & cubed
  • ½ cup milk
  • 1 tsp vinegar
Blueberry Compote
  • Use THIS RECIPE
  • Before the compote cools, put it through a strainer. You just want some of the juice to come through, you don't need to strain it all. The goal is have a thick, juicy compote for filling and syrup for the frosting. You only need to do this step if using the compote for this recipe.
Blueberry Frosting
  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening
  • 1lb powdered sugar
  • 3 Tbsp blueberry syrup from the compote
  • 1 Tbsp heavy cream
  • ⅛ tsp salt
  • Wilton food dye gel in purple (optional)
  • Purple and blue sugar sprinkles
  • Fresh blueberries for garnish
Instructions
White Velvet Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a small bowl, whisk together the egg whites, vanilla and ¼ cup milk.
  3. In the bowl of a stand mixer, sift together the flour, baking powder and salt. Stir in the sugar.
  4. Add the cubed butter and ½ cup milk and mix on medium speed for 1 minute.
  5. Add the egg mixture in 4 parts and mix on medium-low after each addition until just incorporated.
  6. Fold in the vinegar making sure to scrape the sides of the bowl. DO NOT OVER MIX. The batter should still have a few small clumps of butter in it.
  7. Fill cupcake liners ¾ full.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
  10. Core out the center of each cupcake and fill with blueberry compote.
Blueberry Frosting
  1. Cream together the butter and shortening.
  2. Beat in the powdered sugar until smooth.
  3. Add the blueberry syrup, heavy cream and salt and mix until combined.
  4. Scrape the sides of the bowl and mix frosting on high until light and fluffy.
  5. OPTIONAL: Add a few drops of food coloring dye to enhance the purple of the frosting. Mix until incorporated.
  6. Using a wide open star tip, frost cupcakes and top with sprinkles and a blueberry to garnish

Happy Valentine’s Day! Red Velvet Love Cupcakes

I had a little bit of extra Red Velvet batter when I made an order for mini’s recently,  so I decided to dress up a full size cupcakes for Valentine’s Day.

First, I used my favorite red and white liners from Sutton Gourmet Paper that owner Kellie sent me.  Seriously, these make any red and white cupcake so much more beautiful.  They hold their color so well… I just love them!

Second, I filled those awesome liners with my recipe for Red Velvet cake… which, I think I’ve pretty much perfected.

Third, I topped them with a simple cream cheese and vanilla bean frosting.

Finally, I added the cutest red heart sprinkles… making these the perfect Valentine treat!

Here’s to wishing all of my fantastic readers a very

HAPPY VALENTINE’S DAY! 

Please know how much I love each and every one of you and truly am thankful for your love and support over the years!

5 from 1 reviews
Cream Cheese & Vanilla Bean Frosting
 
Prep time
Total time
 
Serves: Enough to frost 12+ cupcakes
Ingredients
  • ½ cup unsalted butter, room temperature
  • 2oz cream cheese, room temperature
  • the seeds from one Madagascar vanilla bean
  • 1 tsp vanilla extract
  • 1lb powdered sugar
  • ¼ cup Madagascar vanilla bean cream (recipe for this cream can be found here)
  • pinch of salt
Instructions
  1. Cream together the cream cheese and butter until smooth.
  2. Mix in the vanilla bean seeds and vanilla extract. Scrape the sides of the bowl.
  3. Mix in the powered sugar and salt.
  4. Add enough of the cream until you get the consistency you desire and mix until incorporated. Scrape the sides of the bowl.
  5. Beat on high for 4-5 minutes.
  6. Pipe swirls on you the cupcake and top with red hearts.

Red, White and Blue Velvet Cupcakes

My husband recently graduated from the NCO Academy here in Germany.  For us, that’s a big deal.  It was his first big school since Basic Training that included a formal graduation ceremony.  So… this totally meant I had to throw a party to celebrate! I decided to host a big BBQ and provide a hot dog bar and desserts.  Dessert in my world = CUPCAKES!  [Read more…]

Black Velvet Cupcakes Pumpkin Tutorial

It’s Halloween… so yeah, I’m making Black Velvet cupcakes.  Are they any different from red velvet, white velvet or green velvet… not really, but they sure are spookier!  This Black Velvet Cupcakes Pumpkin Tutorial will make your next Halloween party super sweet!

Black Velvet Pumpkin Cupcakes | JavaCupcake.com

Pumpkin Frosting Tutorial

Supplies
Large round tip + piping bag
Pretzel sticks
Green decorating icing (small tube you can get in the baking isle at the grocery store)
Orange frosting (I used cream cheese frosting above and tinted it orange with food coloring)

Technique

  1. Attach the large round tip to your pastry bag and fill with orange frosting.
  2. Pipe a tall/wide mound of frosting onto your cupcake.
  3. Break a pretzel stick in half and place in the top of the frosting until about 2/3 cm is showing.
  4. With the green decorators icing, pipe on the vine in a curly q pattern.
  5. Enjoy!

Black Velvet Pumpkin Cupcakes | JavaCupcake.com

Black Velvet Cupcakes
 
Prep time
Cook time
 
Serves: 1 dozen cupcakes
Ingredients
Black Velvet Cupcakes
  • 4 Tablespoons unsalted butter, at room temperature
  • ¾ cup sugar
  • 1 egg
  • 2½ Tablespoons unsweetened cocoa powder
  • 3 Tablespoons black food coloring
  • ½ teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 cup plus 2 Tablespoons all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1½ teaspoons distilled white vinegar
Cinnamon Cream Cheese Frosting
  • adapted from Hummingbird Bakery Cookbook
  • 2⅓ cups powdered sugar, sifted
  • 3 Tablespoons butter, room temperature
  • 4 ounces cream cheese, cold
  • scant ¼ teaspoon ground cinnamon
  • ¼ teaspoon of vanilla extract
Instructions
Black Velvet Cupcakes
  1. In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
  2. In a separate bowl mix together cocoa, vanilla and black food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
  3. Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
  4. Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.
  5. Spoon batter into a paper lined cupcake baking pan and bake for 20-25 minutes at 350 F degrees or until a skewer inserted into the center cupcake comes out clean.
  6. Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.
Cinnamon Cream Cheese Frosting
  1. Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed.
  2. Add the cream cheese all at once and beat on medium to medium-high until incorporated.
  3. Add the vanilla and mix until incorporated.
  4. Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.
  5. Do not over-beat as the frosting can quickly become runny.