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. What ended up happening is that now I am addicted to both.  You’ll see why after you try these Red Velvet Mousse with Raspberry Vanilla Cupcakes. If you love mousse, be sure to try my Easy Lemon Mousse!

Red Velvet Mousse Cupcake Infused with Raspberry Simple Syrup

Red Velvet Mousse with Raspberry Vanilla Cupcakes

Not only is the chocolate mousse brightened with red food coloring in this Red Velvet Mousse with Raspberry Vanilla Cupcakes, but it is also topping a perfectly baked vanilla cupcake that has a burst of raspberry flavoring in each bite! It looks so lovely, I almost didn’t want to eat it! Well, who am I kidding???

 

Red Velvet Mousse Cupcake Infused with Raspberry Simple Syrup

Red Velvet Mousse with Raspberry Vanilla Cupcakes Recipe

First, I baked up a batch of vanilla cupcakes.  You can use this perfect white cake recipe, a box mix, or your favorite recipe. Then I made up a batch of simple syrup and added McCormick® Raspberry Extract.  I used a pastry brush and brushed about 1 teaspoon of the syrup 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.

Raspberry Simple Syrup Ingredients (full recipe below)

  • Granulated sugar
  • Water
  • Raspberry extract

Red Velvet Mousse Ingredients

  • Semi-sweet baking chocolate
  • Heavy cream
  • Red food color
  • Vanilla extract
  • Granulated sugar

Red Velvet Mousse on Raspberry Infused Cupcakes

How to Make Red Velvet Mousse

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 on 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, it is quite magical.  

You might 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 is 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, there is more! 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.

Red Velvet Mousse on a Raspberry Infused Cupcake

Looking for More Sweet Treats?

Strawberry Shortcake Mousse Cups

Pineapple Fluff

Raspberry Cheesecake Chocolate Sugar Cookies

Raspberry Cheesecake Brownies

Red Velvet Mousse Cupcake Infused with Raspberry Simple Syrup

Raspberry Simple Syrup

Prep Time 3 mins
Cook Time 5 mins
Total Time 8 mins
Raspberry Simple Syrup is easy to make and is given a burst of added raspberry flavor.

Ingredients

  • 1 cup granulated sugar
  • 1 cup water
  • 1 teaspoon McCormick® Raspberry Extract

Instructions

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

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Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Red Velvet Mousse Cupcake Infused with Raspberry Simple Syrup

Red Velvet Mousse

Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Red Velvet Mousse is the chocolatey mousse that you love, but with red coloring.

Ingredients

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

Instructions

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

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. In the recipe you say to use semi-sweet chocolate, but in the comments you said you used bittersweet. Which one is better to use in this recipe? Can’t wait to try it. Looks delicious.

  2. Hi, love the cupcakes. Want to ask, can I decorate a whole cake with the mouse? Can it hold up? Or just use it as a filling?

  3. 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?

    1. 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!

  4. 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. 😉

  5. 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

  6. 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.

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