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.
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. 🙂
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 🙂
Cheers!!!
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!
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?
I have not tried freezing. It holds up very well in the fridge!
These are impressive, Amanda! You continue to amaze me!!
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!
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!
AH-MAY-ZING!
That is so great Shelley!!! Love to hear that you are enjoying things! 🙂
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?
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
Nope, I used 60% bittersweet chocolate. 🙂 And thank you!
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!
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?