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Posts tagged ‘Red Velvet Cupcakes’

Red Velvet Cupcakes Recipe

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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