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: