Red Velvet Cupcakes with Boiled Milk Frosting

We blog about this recipe here.

Red Velvet Cupcakes with Boiled Milk Frosting

  • Servings: about 24 cupcakes or two 9 inch round layers
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This is adapted from a recipe in the 1974 cookbook Cane River Cuisine.  The Cane River is a branch of the Red River near Natchitoches, Louisiana.

Red Velvet Cake

  • 1/2 c vegetable oil
  • 8 T butter (1 stick), softened
  • 1 1/2 c sugar
  • 2 eggs
  • 2 – 4 T unsweetened cocoa powder (I like just 2 T – because chocolate isn’t really my thing)
  • 2 T red food coloring
  • 1 tsp vanilla
  • 1 c buttermilk
  • 2 1/2 c cake flour (though all-purpose flour will work too)
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • 1 T cider vinegar
  • 1 tsp baking soda

Boiled Milk Frosting (this doesn’t make a huge amount of frosting; consider doing 1 1/2 x recipe, if you want lots – and who wouldn’t; it’s SO delicious – and not too icky sweet)

  • 4 T flour
  • 1 c milk
  • 1 c sugar
  • 1 c butter
  • 1 tsp vanilla

For the cake: heat the oven to 350 degrees.  Line 2 12-cup muffin tins with cupcake liners – or butter and flour 2 9″ round cake pans.

With an electric hand mixer or in a processor cream the vegetable oil, butter, and sugar until light and fluffy.  Add the eggs one at a time and continue to beat for about another minute.  In another small bowl, combine the cocoa powder and food coloring.  Add that to the creamed mixture and blend well…till the batter is a bright red!  Blend the vanilla and and buttermilk together.  Whisk the flour, salt, and baking powder together. Alternate adding the buttermilk mixture and the flour mixture to the creamed mixture.  Mix until it is all combined but do not over mix.  Combine the vinegar and baking soda and fold it into the batter.  Do not beat it in.

Fill the muffin tins about 1/2-2/3 full; bake for 15-20 minutes or until a gentle push in the middle of the cupcake does not stay indented but springs back.

For the frosting: in a small saucepan mix together the flour, milk, and sugar.  Bring to a boil then reduce the heat to a simmer and stir for a few minutes, or until the mixture is smooth and thickened.  Let it cool.  Cream the butter and the vanilla together and then beat that (electric hand mixer works) into the cooled flour mixture until the frosting is fluffy.  Frost the cupcakes after they have cooled.

Recipe brought to you by and Andy and Ann


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