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.


Raspberry Simple Syrup
Prep Time
3 mins
Cook Time
5 mins
Total Time
8 mins

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.

Course: Dessert
Cuisine: American
Keyword: Raspberry Simple Syrup
Author: Amanda Rettke
  • 1 c granulated sugar
  • 1 c water
  • 1 tsp. McCormick® Raspberry Extract
  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.
Red Velvet Mousse
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
Course: Dessert
Cuisine: American
Keyword: Red Velvet Mousse
Servings: 8 servings
Author: Amanda Rettke
  • 4 ounces semi sweet 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
  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 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.

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 don’t 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 imagine 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 reach 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-read that last paragraph.  I wrote with my eyes closed as I was recalling the whole experience.  Even if it doesn’t work for a grammar teacher, it WILL work in your belly.

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

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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  • Monica Lim says:

    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?

    • Amanda says:

      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!

  • Ronni says:

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

  • Alicia says:


  • sonja says:

    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!!!


  • Brenda hendrick says:

    Can’t copy recipes to save on pinterest…

  • Heather says:

    How do you get the whip cream to stay on the cupcake…or on anything without falling. I put whip cream on a cheese cake and it sits in the fridge. When I go to serve it, the whip cream has fallen.

  • Evelyn Pimentel says:

    Yum! Perfect dessert. Need to do this. Just love mousse. Thanks lots!

  • Don't Pass on Dessert!