I came up with this recipe while competing on Food Network's Cupcake Wars: Battle of the Champions "Rose Parade" episode in season 2, after my WIN on the series premiere show! The theme of the show was to create cupcakes for the 2011 Tournament of Roses. I knew I wanted to top my cupcake with the iconic red rose in their logo, so I thought it would be perfect to make my fluffy, moist red velvet cupcakes. To really tie the theme into my cupcakes, I added a fragrant touch of rose water into the frosting. Click here to see the episode recap with photos and a highlight video (coming soon)!
I topped these with some handmade fondant roses and a veined leaf fondant cutter. If anyone is interested in a tutorial on how to make these roses let me know. I used a similar technique as my Gumdrop Roses.
While my cupcakes were on the judges table, one of the judges stated he normally is not a fan of the red velvet cupcakes, but with my addition of rose water, he loved it and told me all red velvet cupcakes should be made this way!
"Lindsay created a trio fit for a queen and I dubbed her the master of detail. Her fondant decorations were gorgeous and her flower pot cupcake was ingenious. Florian and I were also both impressed at how well the rosewater frosting paired with her red velvet cupcake." -Candace Nelson, Founder of Sprinkles Cupcakes/Cupcake Wars Judge
Rose water can be found at cake supply or restaurant supply stores as well as online. I used this brand (I use their Madagascar bourbon vanilla paste and pure vanilla extract for a majority of my baking), but any type of rose water you can find should work just fine.
Red Velvet Rose Water Cupcakes
Yield: 12 standard cupcakes
Note: For mini cupcakes, follow directions below and bake 10-12 minutes. To make a two layer cake, double the recipe and prepare batter as directed. Grease two 8" cake pans, and bake in preheated oven for 30-35 minutes.
Red Velvet Cupcakes:
- 1 1/4 cup cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon unsweetened cocoa powder, dutch processed
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2/3 cup granulated white sugar
- 1/4 cup vegetable oil
- 1 large egg, room temperature
- 1 tablespoon red food coloring
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk, room temperature
- 1/2 teaspoon baking soda
- 1/2 teaspoon white vinegar
Vanilla Rose Water Cream Cheese Frosting:
- 4 ounces unsalted butter, room temperature
- 1 (8 ounce) block of cream cheese, room temperature
- 2 cups powdered sugar, sifted
- 1/4 teaspoon rose water extract
- 1/2 teaspoon pure vanilla bean paste or extract
For the cupcakes:Preheat the oven to 350 degrees F. Line a cupcake pan with baking cups. Sift together flour, baking powder, salt, and cocoa powder into a medium size bowl, set aside. In a separate bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl. On low speed add the oil, followed by the egg, until combine. Lightly whisk the red food coloring and vanilla into the 1/2 cup of buttermilk. On low speed and add the flour mixture and buttermilk mixture, alternating between the 2, beginning and ending with the flour, until just incorporated. Do not over-mix. Stir baking soda into vinegar (it will fizz) and thoroughly fold into batter. Immediately distribute batter into prepared pan and bake for 18-22 minutes, or until inserted toothpick comes out clean. Cool the cupcakes completely on a wire rack.
For the frosting:With an electric mixer, beat butter and cream cheese on medium speed until smooth (make sure they are both at room temperature so you do not get lumps in your frosting). Add rose water and vanilla. Gradually beat in powdered sugar until incorporated. Beat on medium speed for about 3 minutes, until smooth and creamy. Pipe or spread on top of cooled cupcakes.
I made these for a friend's birthday.
For the classic version, you can omit the rose water and bake up some classic Red Velvet Cupcakes.
Made by Nor A. in Kuala Lumpur, Malaysia
|Made by Nor A. in Kuala Lumpur, Malaysia|
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