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  • Red Velvet Mousse with Raspberry Vanilla Cupcakes

    filed under: Cupcakes on February 11, 2014

    These recipes were a first for me.  I had never made Red Velvet Mousse before and I had also never made an infused simple syrup.

    Red Velvet Mousse Cupcake Infused with Raspberry Simple Syrup

     

    What ended up happening is that now I am addicted to both.  You’ll see why in a moment.

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    Let me just start with whats here in front of me.

    Red Velvet Mousse Cupcake Infused with Raspberry Simple Syrup

     

    I baked up a batch of vanilla cupcakes.  You can use this perfect white cake recipe or a box mix or your favorite recipe.

    Then I made up a batch of simple syrup and added McCormick® Raspberry Extract. (recipe below)  I used a pastry brush and brushed about 1 tsp of the syrup (approximately) over each cupcake.  My cupcakes were still a little warm and I think that helped the raspberry syrup to soak into the buttery cake.

    Then that fabulous Red Velvet Mousse happened.

    Red Velvet Mousse on Raspberry Infused Cupcakes

    It had never occurred to me to put mousse on a cupcake and I dont know why!  I really hope you can make the mousse for yourself, but in the off chance that you can’t do it this VERY SECOND I will just tell you.

    The mousse is everything you would image a chocolate mousse to be… light and rich and decadent.  But then paired with the raspberry soaked cupcake, its quite magical.  You would look at a cupcake like this and think, “That’s too rich.”  or “There is no way that could taste light and airy.”

    And you would be wrong.  Wrong I tell you!

    The light rich mousse piped over the light vanilla cupcake that packs a flavor punch in itself with the raspberry simple syrup… it was amazing.  Your tongue rolls over the soft smooth mousse then reaches the gentle crumb of the vanilla cake and just when it starts to rest on the velvety bed of  decadent sugary texture the raspberry flavor hits you and wakes everything up again.

    I am not going to go back and re-red that last paragraph.  I wrote with my eyes closed as I was recalling the whole experience.  Even if it doesnt work for a grammar teacher, it WILL work in your belly.

    Raspberry Simple Syrup

        Ingredients

        • 1 c granulated sugar
        • 1 c water
        • 1 tsp. McCormick® Raspberry Extract

        Instructions

        1. Bring sugar and 1 cup water to a boil in a saucepan over medium heat, and cook, stirring, until sugar has dissolved.
        2. Allow the sugar water to cool completely.
        3. Stir in raspberry extract.
        4. Store in an air-tight container. Syrup will be good for about 10-14 days.

        And here is the recipe for the Red Velvet Mousse!  I have slightly adapted McCormick’s original recipe.

        Red Velvet Mousse

            Ingredients

            • 4  ounces semi­sweet baking chocolate, coarsely chopped
            • 2 1/4  cups heavy cream
            • 1  tablespoon McCormick® Red Food Color
            • 1  tablespoon McCormick® Pure Vanilla Extract
            • 1/4  cup granulated sugar

            Instructions

            1. Microwave chocolate in medium microwaveable bowl on HIGH 1 minute? stir.
            2. Microwave additional 30 seconds at a time, stirring until chocolate is smooth and melted.
            3. Add 1/4 cup cream and stir until smooth. Stir in food color and vanilla.
            4. Let stand 10 minutes to cool slightly.
            5. Beat 2 cups cream and granulated sugar in large bowl with electric mixer on medium speed until stiff peaks form.
            6. Gently stir in 1/2 of the chocolate mixture with spatula until well blended. Gently stir in remaining chocolate mixture.
            7. Spoon into pastry bag fitted with 1M tip or refrigerate until ready to serve.

             

            Red Velvet Mousse on a Raspberry Infused Cupcake

            It was an absolute delight to create this Red Velvet Mousse with McCormick. Thank you so, so much for supporting the brands that support this blog. I only work with the best, and am thankful that McCormick is willing to partner with me! <3

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            Comments

            Just made it and the mixture split when I added the chocolate mixture 🙁 Am chilling it in the fridge now to whip again later in the hopes that I can save it – any suggestions?

              It’s most likely that your egg whites were not firm enough–next time try adding a pinch of salt and baking powder and then gently fold them into the mixture.Or it could be that one ingredient or another were not at room temperature…which can be a disaster waiting to happen. Some people like to use gelatin to solve any issues. Happy Baking!

            i really want to know how you frost your cupcakes so amazingly!!

            IT SURE LOOKS UNREAL! THE COLOR OF THE MOUSSE… SO RICH, I JUST WANT TO MAKE THEM AND EAT THEM, THANKS SO MUCH FOR THE RECIPE, LOOKING FORWARD TO TRY THEM. 😉

            hi, so I’m making this today and I have a question, how do you get your cupcakes to not make a dome on the top?

            I’m looking forward to tasting this!!!

            Thanks

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