Red Velvet Mousse with Raspberry Vanilla Cupcakes

filed under: Cupcakes on February 11, 2014
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  • 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.

    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.

    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.

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

    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 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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  • Diane {Created by Diane} says:

    oh these look so delicious, wish I was having 27 of them!

  • Anna @ Crunchy Creamy Sweet says:

    Gorgeous. Love everything about them!

  • Betsy | says:

    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!

  • Linda Johansson says:

    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.

  • faiza says:

    Can we use eating chocolate or cooking chocolate if I cnt find baking chocolate?

    • Amanda says:

      Yes, I believe you can.

  • Rachel @ Baked by Rachel says:

    Gorgeous! Now I want a cupcake 😉

  • Lizzylee says:

    If you use milk chocolate does the addition of red colouring make it go red?

    • Amanda says:

      Afraid not.

  • Liz @ Virtually Homemade says:

    Raspberry extract! Wow! These look amazing – I love your descriptive paragraph.

  • Katrina @ WVS says:

    That mousse looks killer!! *sigh* it’s dreamy 🙂

  • Charlotte Moore says:

    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.

  • Beth @ bethcakes says:

    I don’t think I would have thought to put red velvet and raspberry together! I also don’t think I would have thought to put mousse on a cupcake, but now it seems like a fantastic idea. 🙂

  • Cory says:

    I am new to using a pastry bag and tip to frost cupcakes, or for any other use for that matter LOL….can you tell me what tip you used to do the piping with? Also if you were going to purchase say a starter kit what is the best brand/type and what tips are most universal.
    Thanks much and these look and sound A-mazing 🙂

    • Amanda says:

      Hi Cory! I like the Wilton 1M tip, and that can be purchased at most grocery stores. But I also really love the Ateco tips and tips from Bake it Pretty!

  • Ericka says:

    I’m planning on making this Thursday night for my son’s school valentines party on Friday. How does the mousse last on the cupcake overnight in the fridge?

    Have you have ever tried freezing it?

    • Amanda says:

      I have not tried freezing. It holds up very well in the fridge!

  • Lori @ RecipeGirl says:

    These are impressive, Amanda! You continue to amaze me!!

  • Ambar says:

    The things i would do to have one of those cupcakes! Like seriously, although its a picture they look so moist! Cant wait to try this recipe!

  • Shelley Batenchuk says:

    HI, I saw these yesterday, and made them -OMG! They are fantastic!
    I also made the Red Velvet cookies from the previous day’s post.
    Thank you for sharing such decadent recipes!

    • Amanda says:

      That is so great Shelley!!! Love to hear that you are enjoying things! 🙂

  • Lexie says:

    I tried to make the red velvet mousse and the chocolate lumped together when I folded it into the whipped cream! I thought it was cool enough… Any suggestions?

  • Abeeda Peters says:

    Hi Amanda,
    All your recipes are so amazing! I love baking, especially cup cakes! My little grandson calls me Mama Cupcake!
    For the mousse, do you use white chocolate? Regards, Abeeda

    • Amanda says:

      Nope, I used 60% bittersweet chocolate. 🙂 And thank you!

  • Sarah says:

    I made these using white ghiridelli chocolate in place of the bittersweet and lemon extract in place of the raspberry and they were AMAZING! Light and airy doesn’t seem fit to describe the taste. It was like how I imagined eating clouds tasted as a child. Thanks so much for the recipe!

  • Zareen Moin says:

    Omg this looks HEAVENLY! cant wait to try it!! Can i use this mousse recipe in a cake as a filling? Would it stay under fondant?

  • Michelle says:

    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.

    • Amanda says:

      Whoops! Follow the recipe! 🙂

  • Kunbi says:

    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?

    • Amanda says:

      I have not done that, so I can’t speak to it’s effectiveness. But I think it is a great idea!

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