Bobby Flay Throwdown Red Velvet Cupcakes and Cream Cheese Icing

By francesn

I saw this recipe on the Food Network show Bobby Flay Throwdown. He challenged a lady who has a cupcake store. This is the recipe she uses and says she sells the most of. You want to make these huge. She makes them to feed 2 people. Opening them up and cutting them in half like a regular cake. The icing recipe makes alot,,,but plan to use a heaping scoop on top of the cupcake. Since you cut it in half and eat it with a fork every forkful can dip into the icing. I double the cocoa amount for more flavor. Also,,it calls for 2 tbs of red food coloring, it does make it very red,,but even 1 tbs will make it red enough.

Ingredients

• 3 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons unsweetened cocoa powder
• 1 1/2 cups vegetable oil
• 2 1/4 cups granulated sugar
• 1 1/4 cups buttermilk
• 3 eggs
• 2 tablespoons red food coloring
• 2 teaspoons red food coloring
• 1 1/4 teaspoons vinegar (white or apple cider can both work)
• 1 1/4 teaspoons vanilla extract
• 1/8 cup water
• frosting
• 1 1/2 lbs cream cheese, room temperature
• 1 lb butter, room temperature
• 2 lbs powdered sugar, sifted
• 1 tablespoon vanilla extract

Details

Servings 1
Preparation time 30mins
Cooking time 85mins
Adapted from food.com

Preparation

Step 1

1 For the cupcakes:.
2 Preheat oven 350 degrees F.
3 Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
4 In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out.
5 tough.
6 Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
7 For the cream cheese frosting:.
8 Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
9 The frosting can be used right away, or stored in the refrigerator up to a week.
10 Frost cooled cupcakes with the cream cheese frosting.