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 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 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
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.
Looking for More Sweet Treats?
Strawberry Shortcake Mousse Cups
Raspberry Cheesecake Chocolate Sugar Cookies
Raspberry Simple Syrup
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.
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.
Red Velvet Mousse
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.
oh these look so delicious, wish I was having 27 of them!
Gorgeous. Love everything about them!
LOVE this idea of mousse topping a cupcake! Oh… and the lighting in these photos is AMAZING! The red just jumps out of the photo!! GREAT work, Amanda!
I am so making this!
I started baking red velvet related pastry a few years ago, and it’s starting to become really popular here in Sweden too.
Can we use eating chocolate or cooking chocolate if I cnt find baking chocolate?
Yes, I believe you can.
Gorgeous! Now I want a cupcake 😉
If you use milk chocolate does the addition of red colouring make it go red?
Afraid not.
Raspberry extract! Wow! These look amazing – I love your descriptive paragraph.
That mousse looks killer!! *sigh* it’s dreamy 🙂
I tried to save these recipes but the only one it will save is the Simple syrup. When I click on the Mousse it says Simple syrup.