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Red Velvet Cupcakes with Coconut Frosting Recipe

Red Velvet Cupcakes with Coconut Frosting Recipe photo by Taste of Home

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There's no better way to celebrate your Valentine's Day sweetie than with these fun-loving cupcakes. —Marie Rizzio, Interlochen, Michigan

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Red Velvet Cupcakes with Coconut Frosting Recipe

Prep: 25 min. Bake: 20 min. + cooling

Yield: 24 Servings

25 20 45

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
2 eggs
1 tablespoon red food coloring
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/4 cup baking cocoa
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
1 teaspoon white vinegar
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1/4 cup butter, softened
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
2 cups flaked coconut, divided

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in food coloring and vanilla. Combine flour, cocoa, baking soda and salt. Combine buttermilk and vinegar. Add dry ingredients to creamed mixture alternately with buttermilk mixture, beating well after each addition.
Fill foil or paper-lined muffin cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire rack to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Stir in 1 cup coconut. Frost cupcakes.
Toast remaining coconut; sprinkle over cupcakes. Store in the refrigerator. Yield: 2 dozen.

Originally published as Red Velvet Cupcakes with Coconut Frosting in Taste of Home's Cupcake of the Week Newsletter , p2/9/09

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Reviews for Red Velvet Cupcakes with Coconut Frosting

Red Velvet Cupcakes with Coconut Frosting

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Reviewed on Feb. 05, 2011 by kbrant88

I just made this, and instead of making cupcakes, I made a cake using two eight-inch round pans. I set my oven at 350 and baked them for about 23-25 minutes. There was no butter cream to be found in my house, so I used regular milk mixed with vinegar instead. It turned out great, even without the coconut in the frosting.

Reviewed on Apr. 05, 2010 by LegalSec

Well I should have listened to the reviewer (Karenthar) from 2/16/10. She is absolutely right. The cupcakes spread horizontally and then when removing from the muffin tins the tops came off and the part that was in the muffin cup seemed not to be completely done even though I tested it with a toothpick. I had to throw away 12 cupcakes. I had run out of muffin liners so I baked the rest of the dough in two 5X3 (mini) pans. They turned out ok, but the middle had sunk in a little, but the cake does have a good flavor and very moist. I agree that there is something wrong with the ingredients, maybe the baking soda is not enough because I compared to another Red Velvet Cake recipe and the baking soda was more than this recipe. Again, if you do find the problem with this recipe, please publish it, I am curious. Thank you. LegalSec

Reviewed on Feb. 11, 2010 by jillianjane

This recipe was bad! it tasted like pancake mix..I checked and double checked everything I did and I made it just like it says and it came out horrible!

Reviewed on Oct. 08, 2009 by txmom03

love em!

Reviewed on Feb. 17, 2009 by lorindajb

I enjoyed this recipe. I made it for my Sunday School class. They loved them. I substituted the buttermilk for sour milk. They turned out really good.

Reviewed on Feb. 16, 2009 by debbie turner

I made this recipe for Valentine's Day. The cake was real dry I have another red velvet cake recipe that is much better. Now, the icing was really delicious. I added nuts to the icing. My husband loved it. If I ever make these cupcakes again, I will use my cake recipe and this icing recipe

Reviewed on Feb. 16, 2009 by debbie turner

Reviewed on Feb. 16, 2009 by karenthar

These cupcakes tasted delicious, but there's something wrong with the recipe, maybe not enough flour? This was my first-ever real baking flop (I'm 51 and love to bake, do quite a bit of it every week). Rather than rising in muffin form, when the batter reached the top of the muffin cups it spread horizontally. After cooling the suggested 10 minutes in the pan, I used a rubber spatula to "rim" the edges from the pan. In doing this, the entire flat rim broke away from the cupcakes and took the top with it. This happened on all 24 cupcakes. I ended up with a cereal bowl full of crumbled edges and tops and 24 cupcakes without tops. My husband ate the whole bowl full of crumbs with a spoon and loved them (the flavor really was great) and we're making our way to the end of the rest of them. Next time I'll use my tried and true chocolate cake recipe and just add the red food coloring. If you find the solution, please publish it.

bakesalot

Reviewed on Feb. 16, 2009 by Tootsierollpop

Why don't both of u go gripe some where else and let the rest of us cook!!! If you don't like or agree with the recipe don't use it--Tast of Home is great.

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