It's not just potluck anymore…

Last week we served barbecue pulled pork sandwiches, coleslaw, baked beans, and red velvet cupcakes in honor of Valentine’s Day to 520 Wednesday night diners.  A few photos from the evening:





Here’s the recipe we used to make 864 cupcakes on Tuesday morning.  The frosting was made on Wednesday afternoon and piped onto the cupcakes, then topped with a few red sprinkles and a heart.  Happy Valentine’s Day from the Calvary kitchen crew!

Red Velvet Cupcakes:  18 dozen=216.  Make recipe 4 times for 72 dozen = 864.  The total amount for 72 dozen is in parentheses.

Adapted from King Arthur Flour Red Velvet Cupcakes


Preheat oven to 325* convection.

Beat ingredients in mixer until light and fluffy:

3 cups unsalted butter, softened  (6# total)

1 ½ cups vegetable oil  (6 cups)

10 ½ cups sugar   (45 cups)

2 TBSP salt  (8 TBSP)

¾ cup red food coloring  (3 cups)

2 TBSP vanilla  (8 TBSP)


Add 12 eggs  (total 48), a few at a time, beating well after each addition.


In a large bowl, sift together dry ingredients:

15 cups cake flour  (60 cups)

1 TBSP baking soda    (4 TBSP)

1 ½ cups baking cocoa    (6 cups)


Alternate adding dry ingredients to batter with 6 cups buttermilk  (24 cups)

Mix until smooth and thoroughly combined.  Fill cupcake liners 2/3 full, and bake for 20 minutes.


Cream Cheese Frosting:  Make 2 batches of frosting for 72 dozen.  Whip until smooth and fluffy. Pipe onto cupcakes with 1M star tip and a pastry bag.

9# cream cheese, softened   (18#)

1# butter, softened   (2#)

1/3 cup vanilla   (2/3 cup)

36 cups powdered sugar   (72 cups)


Watch this 26 second video to learn a quick way to frost a cupcake, because with 800+ cupcakes to frost, it’s gotta be fast:  



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