Red velvet roses are mini cakes baked in a rose muffin pan. They are moist with a hint of buttermilk flavor.
I previously attempted to make red velvet cupcakes for the first time and I wasn’t too satisfied with my original attempt. Carol from CAB Cooks gave me lots of tips on her experience making red velvet cake. Armed with her tips, and a recipe I found for Magnolia’s red velvet cupcakes which I found through Evan’s Kitchen ramblings, I tried to make these cakes again.
Just in time, my Nordic Ware Cast Aluminum Sweetheart Rose Muffin Pan* arrived. What better to bake into rose shapes than red velvet cakes?
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Ingredients
- Cake flour
- Softened unsalted butter
- Granulated sugar
- Large eggs
- Red food coloring
- Unsweetened cocoa powder
- Vanilla extract
- Salt
- Buttermilk
- Cider vinegar
- Baking soda
Food coloring: I actually ran out of red food coloring. I only had half the amount required. I didn’t realize I would need so much! But the cakes still came out really red. So I think next time I will reduce the amount of food coloring as well.
How to Make the Cakes
- If you don’t have a rose pan, you can use a standard-size cupcake pan instead.
- Sift the flour into a small bowl. In a large bowl, cream the butter and sugar until the mixture is light and fluffy. Add the eggs one at a time, beating between each addition.
- Whisk the food coloring, cocoa powder, and vanilla in a small bowl. Add this mixture to the butter mixture and mix well to combine.
- Measure the buttermilk in a liquid measuring cup. Stir in the salt.
- Alternately add the buttermilk and flour to the butter mixture. Beat until just combined after each addition.
- Combine the cider vinegar and baking soda in a small bowl. Add the mixture to the batter and mix to combine. Be sure to scrape the sides of the bowl to ensure all of the ingredients are mixed.
- Fill each cupcake mold 2/3 with batter. Bake the cakes for about 20 minutes or until a toothpick comes out clean.
The cakes were moist, with hints of buttermilk and cocoa. While I enjoyed these more than my last attempt, they still aren’t quite there yet for me. I’m going to try out some more recipes.
More Red Velvet Desserts
- Red Velvet Cream Cheese Cookies
- Red Velvet Lava Cakes
- Red Velvet Shortbread Cookies
- Red Velvet Nutella Cakes
Red Velvet Roses
Ingredients
- 3 1/3 cups cake flour
- 375 g unsalted butter room temperature
- 2 ¼ cups sugar
- 3 large eggs at room temperature
- 6 tbsp red food coloring
- 3 tbsp unsweetened cocoa
- 1 ½ tsp vanilla extract
- 1 ½ tsp salt
- 1 ½ cups buttermilk
- 1 ½ tsp cider vinegar
- 1 ½ tsp baking soda
Instructions
- Preheat oven to 340°F. Line a cupcake pan with liners (or in my case, I used my mini rose muffin bundt pan).
- In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
- In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well. (I found it hard to mix this. I'm not sure why the food coloring is added to this mixture and not directly into the liquid batter.)
- In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.
- In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
- Spoon batter into cupcake liners until 2/3 full. Bake for 20 mins or until a knife inserted into the center of the cake comes out clean.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Thanks for linking to me in your article!
These are fantastic I love your pan! have included them in our 50 Colorful Cupcake feature in the red section at Party Cupcake Ideas https://partycupcakeideas.com/50-colorful-cupcakes/
I like very much this cup cakes. It is one of my favourite desserts. So I want to make it myself but I did not know its recipe tips. Well you mentioned tips here and solved my problem. Thanks for this recipe here. Now I can make it easily.
Thanks for the great ideas! I really want to try the frosting one!
Those are so pretty! I need to buy that pan too. For frosting why couldn’t you tint some vanilla frosting a leafy green color & just paint it on a couple of the outside edges? It would make it look like part of the rose but you’d have a little bit of frosting without covering it up. Or dust the top with a very light coating of powdered sugar or green sugar crystals or clear would look like raindrops.
I couldn’t resist this pan when I saw it!
Thanks for the tip!
these are so adorable! I’ve seen the rose pans in my local specialty store and don’t know what to do with them. These are definitely a nice idea.
you should use shortening on your pan and flour, instead of butter. butter browns too quickly and the beautiful color of these cakes would be hidden.
I served these as is, but the idea of putting it in a large cake sounds great! I love the red color with Christmas coming soon. I can’t wait to add these to my Christmas meals.
Hi Carol- I’m not a huge fan of frosting, and so I usually don’t frost my cupcakes. And even if I do enjoy the frosting, I try to avoid it to make things slightly “healthier.” I think your drizzle or piping sounds like a great idea though! I’ve seen a drizzle glaze on the large rose bundt cakes, so I think it should work fine for mini ones.
That’s the problem I was having. No one in my family really likes frosting, so it wasn’t a huge problem for me to leave them unfrosted. I think Carol’s suggestions below on the drizzle or frosting inside are good though!
Those are some gorgeous roses. They’d be gorgeous on a cake, or served as is. I love that they’re red velvet and even perfect for the holidays :).
Hi Kirbie! Those came out so pretty! Hmm, how would you frost those without covering up the design?? I don’t like RV cake just by itself and I think it tastes best with real butter buttercream (it’s so addictive). I wonder if you could use something like the icing on a cinnamon roll and sort of drizzle it lightly on top of them? Or, maybe pipe in some of the buttercream into the center of the cake??
Oh, I have that same pan that I got for Christmas last year and can you believe I have NEVER used it even once! I just don’t know how to frost them so I can still see the flower design of the cake!