These Red Hot Cinnamon Cupcakes have a traditional red velvet cupcake recipe but topped with a boiled cinnamon frosting for a twist.
Sometimes we become a creature of habit, especially in the world of food.
So often I order the same thing, I am most guilty of this when it comes to Chinese food.
For even when I try to mix it up, I often find myself longingly looking over at someone who ordered one of my regulars.
Then end up ordering it and taking it home for lunch the next day.
When will I learn. 🙂
My husband often puts me into baking ruts.
Chocolate chip cookies and red velvet cake…with cream cheese frosting.
So when going through Baked I noticed that they have a version of red velvet cake that was called Red Hot.
At first I was afraid they did the whole chocolate and chili thing which I am not a fan of that movement at all (Bobby Flay can keep that one).
But it was just basic red velvet cake, but with a cinnamon frosting.
Hmm, cinnamon frosting, I felt the need to give that a try (not to worry I made my husband plain old cream cheese frosting).
I must admit I am not sure if I was up for the change.
I like the cinnamon flavor with the cake a lot but missed the tang of the cream cheese.
I think next time I will make a hybrid of sorts using a cream cheese frosting with cinnamon.
If you want to make the little Red Hot (where it got its name from) decoration you just simply melt some chocolate, pipe it through a bag, place a Red Hot on top, and stick in the fridge to set up.
And as always it’s a great day to order my cookbook.
Want More Cupcake Recipes?
- For the Cupcakes:
- For the cake:
- 2 eggs
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 1 tsp white vinegar
- 2 1/2 cups cake flour
- 1 tsp baking soda
- 2 to 3 TBSP cocoa powder
- 1 cup buttermilk
- 1 tsp vanilla
- 5/8 ounce bottle red food coloring
- For the Cinnamon Frosting:
- 1 Â½ cups granulated sugar
- Â¼ cup all-purpose flour
- 1 Â½ cups whole milk
- Â¼ cup heavy cream
- 1 Â½ cups unsalted butter, soft but cool, cut into small pieces
- 1 tsp vanilla extract
- 2 tsp cinnamon
- For the Cupcakes:
- Line two muffin tins with cupcake liners. I used a square pan and therefore did not use liners.
- Preheat the oven to 350F.
- Cream the eggs, sugar, oil and vinegar.
- Sift the cake flour, baking soda, and cocoa together.
- Add the flour mixture to the creamed ingredients while beating.
- Slowly add the buttermilk.
- While still beating, add the vanilla and the food coloring.
- Divide evenly into prepared muffin pans and bake for about 20 minutes.
- Let cool before frosting.
- For the Frosting:
- In a medium heavy-bottomed saucepan, whisk the sugar and flour together.
- Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.
- Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment.
- Beat on high speed until cool.
- Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
- Add the vanilla and cinnamon and continue mixing until combined.
- If the frosting is too soft, transfer the bowl to the refrigerator to chill slight, then beat again until tit is the propers consistency.
- If the frosting is too fir,, place the bowl over a pot of simmering water and beat with a wooden spoon until it is proper consistency.
- Frost the cupcakes and top with a candy red hot if desired.