From the moment I saw this adorable cut-out idea I knew it would be the perfect creative decor for a Valentine’s Day treat. Though I love piping a mound of frosting onto the tops of my cupcakes, this was too precious not to try. Paired with a winning Red-Velvet recipe, this may be one of the easiest ways to make a festive and impressive cupcake. It’s really as simple as slicing the top off of the cupcake, finding a cute mini cookie cutter and cutting a shape out of the top. Fill it with some delicious frosting and the end result is a festive and delicious treat.
I’ve only actually made Red Velvet once before, and it was one of my first blog posts ever. Those cupcakes turned out fine, but I’ve been waiting to try again until I found the perfect recipe. You see I am picky about red velvet, (I actually had a project a few years back where I attempted to try all the red velvet cupcakes in NYC trying to find the best,) so finding a great one was no easy task. This recipe actually fulfills all my red velvet requirements! 1- The right amount of chocolate taste. Not overpowering, but definitely there. 2- A color that looks deep, chocolate red and not bright candy apple red. 3- Fluffy, Airy Texture. I loved these and so did the friends that ate them!
Creating the cut-out look is super easy. I took some pictures of the process to make it clear.
1- Using a serrated knife, slice the top of the cupcake off.
2- With a heart-shaped cutter, make a cut-out in the top of the cupcake.
3. Pipe or spread a layer of frosting on the top
4. Replace the top! (And make a heart “sandwich” if you’d like!)
5. (not pictured) Give these to people you like and watch as they grow to like you more!
- 4 tablespoons unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 egg
- 2½ tablespoons unsweetened cocoa powder
- 3 tablespoons red food coloring
- ½ teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup + 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ teaspoons distilled white vinegar
- ½ stick of butter, at room temperature
- 1 8 oz. package of cream cheese, at room temperature
- 2½ cups powdered sugar
- ½ a vanilla bean scraped out or 1 tsp vanilla bean paste, or 1 tsp. vanilla extract
- Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
- On medium-high speed, cream the butter and sugar until light and fluffy. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
- In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
- Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
- Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
- Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a toothpick inserted comes out clean.
- Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.
- To make the frosting: With your electric mixer, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.