Red Velvet Cupcakes, Wrapped in Blue

filed under: Cupcakes on February 17, 2010

I was scheduled to be on Twin Cities Live this week, and we were going to be talking about blogs.

You can read more about that here.

Well, the show I supposed to be on ran long and my segment got cut. Stuff like that happens all the time in the biz. I mean. Not that I would know that or anything, I just wanted to say, “in the biz” and pretend like I actually knew what I was talking about.

You can read more about that here.


But I still wanted to share a little snippet of what I have been up to.

See, one of that amazing perks of being affiliated with Twin Cites Live is getting to do blog research.

Now, this is something I have totally taken upon myself to do. They have never actually asked me to do that. I am pretty sure that, although they never specified, they would prefer if I purchased some new clothes too. Just sayin.

But one thing I especially enjoy is ‘baking’ blog research.

Another perk is that not only do I get to talk about amazing local bloggers (Minnesota local) but occasional I get to chat about non-local bloggers. (Be ready you amazing bakers, I just might be stalking YOU right now!)

For this segment, I picked a pretty famous blogger to highlight, Joy the Baker. Not only was I going to talk about her blog, but I decided to make something from her blog and incorporate it.

Red Velvet Cupcakes

They were awesome.

But it was for Twin Cities Live, so I thought I could ‘personalize’ them a bit.


So I found this super easy template at Skip to My Lou.

And made these.


Pretty cute huh?

Here is Joy’s Recipe. She has such a fun blog… be sure to check her out!

(P.S. I made her cream cheese frosting without cinnamon and thought it was AWESOME!)

Recipe from Hummingbird Bakery Cookbook

Makes one dozen cupcakes, double recipe to make 2 9-inch layer cakes.

My Favorite Red Velvet Cupcakes
Prep Time
15 mins
Cook Time
25 mins
10 mins
Total Time
40 mins
Course: Dessert
Cuisine: American
Keyword: My Favorite Red Velvet Cupcakes, red velvet cupcakes
Servings: 1 dozen
Author: Amanda Rettke
  • 4 tablespoons unsalted butter at room temperature
  • 3/4 cup sugar
  • 1 egg
  • 2 1/2 tablespoons unsweetened cocoa powder
  • 3 tablespoons red food coloring I using a dash less
  • 1/2 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup plus 2 Tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons distilled white vinegar
  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.

  2. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
  3. In a separate bowl mix together cocoa, vanilla and red 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.

  4. Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined.
  5. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
  6. Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.
  7. Spoon batter into a paper lined cupcake baking pan and bake at 325 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.

  8. Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.


Adapted from Hummingbird Bakery Cookbook

Double recipe to frost a 2 layer 9-inch cake.

Cinnamon Cream Cheese Frosting
Prep Time
10 mins
Total Time
10 mins
Course: Dessert
Cuisine: American
Keyword: Cinnamon Cream Cheese Frosting
Servings: 1 dozen
Author: Amanda Rettke
  • double recipe to frost a 2 layer 9-inch cake
  • 2 1/3 cups powdered sugar sifted
  • 3 tablespoons butter room temperature
  • 4 ounces cream cheese cold (I used room temperature)
  • scant 1/4 teaspoon ground cinnamon
  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. Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.


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  • BethieofVA says:

    Well, they are flippin’ adorable!! I want one.

  • Julie says:

    heres another local one to check out..i love his blog! although the bad news is he is moving out of state soon…but for now hes in the twin cities area….

  • Amanda Rettke says:

    Thanks so much!! Keep the suggestions coming! šŸ˜‰

  • Jean Badgley says:

    your cupcakes are adorable…you did a beautiful job!!

  • bp says:

    Nice job on the cupcakes!

  • Alissa says:

    I used to love the Magnolia Red Velvet recipe…until I stumbled on Joy The Baker’s recipe before Christmas, it knocks the other recipes right out of the water!!!
    Unfortunately I didn’t bookmark it and have been searching ever since…thanks for reuniting me!

  • Londa says:

    I looooove Joy the Baker! What I wouldn’t do to be one of your official taste testers!

  • Alex says:

    Too cute. I’ve never actually tried anything red velvet. A new experience. Maybe before the end of this year!

  • Alicia says:

    Oh my gosh…love those!!!!!!!
    I’m going to try this recipe!!!

  • Chasity Ivy says:

    Hi Amanda,
    I just wanted to say thanks for all the inspiration and great recipes. I found your blog through MckMama and I’m in love. I made the Valentine’s Petit Fours and your sugar cookies for my kids’ classes and they loved them. Best sugar cookie I have ever had! I posted your recipe on my blog and linked back to you. So, again, Thank you for sharing your talents with us.

  • Kelly Jordan says:

    You belong in our “biz”! You are a wonderful addition to Twin Cities Live! Thank you so much for inspiring so many with your blog, inspiration, and ideas!

  • Joy Ellis says:

    I am going to have to try this recipe. It looks delicious!! Thanks for sharing!

  • Katie says:

    That little template is awesome!!! I love Joy the Baker too šŸ™‚
    I somehow missed that you were from MN. My husband is from MN and his family all lives there, we’re going to have to make a trip out that way sometime soon!

  • Mandi says:

    Is it pathetic that I had to resist the urge to reach through the screen and swipe a dollop of frosting to lick from the top of those yummy cupcakes?
    Ok great. Moving on.
    I’m pretty excited to be seeing you on the local news every so often – I know you’ll be an AMAZING addition! I can’t wait to see what fun things you bring to their table! šŸ™‚

  • bridget {bake at 350} says:

    Man, did they ever miss out!
    “the biz”…love it!ā™„

  • shelly (cookies and cups) says:

    I love Joy and have made a few of her recipes! These look yummm!

  • Jenny says:

    Super cute!!! The frosting looks like soft serve DQ and I may have to flee my house for some.

  • grace says:

    very cute. i’m entranced by the poof of fluffy CINNAMON cream cheese frosting–it’s my true love…or one of ’em, at least. šŸ™‚

  • Paige Galla says:

    Ooh, cinnamon cream cheese? I’m on my way to the Hummingbird Bakery on Portobello Road, pronto!

  • Joy the Baker says:

    thanks so much for the feature on your blog. it sure is lovely around these parts!
    i’m sorry! i never meant to ignore the comment you left on my blog. time just gets away from me…. you know?
    thanks for the lovely feature! you’re real sweet!
    joy the baker

  • Katie says:

    where do you add the salt?

  • Don't Pass on Dessert!