Spooky season is in full swing, and today I’m sharing with you these cute vampire bite red velvet cupcakes with vanilla ermine frosting. These cupcakes are everything a red velvet cupcake should be – moist, fluffy, with a light cocoa flavor and a slight tang from the buttermilk. The ermine frostings the perfect accompaniment to the cupcakes. It’s light and fluffy, like a combination of whipped cream frosting and meringue style buttercream. They’re incredibly delicious and fun to make with the kiddos.
What is Ermine Frosting?
Ermine frosting, or boiled frosting, or flour frosting is unique in the sense that the base of the frosting is made from a flour based, almost pudding like paste. Milk, sugar, flour and salt are cooked over medium heat until boiling, thickened and glossy. The paste is then cooled to room temperature and then added to whipped, room temperature butter. Ermine frosting is light and similar in consistency to a mix of whipped cream frosting and a meringue style buttercream. Ermine frosting doesn’t taste too buttery (and not at all floury, by the way) like a meringue buttercream, but rather tastes more like a less sweet American buttercream. This frosting does not crust and must be refrigerated for storage.
Red Velvet Cupcakes
My red velvet cake was one of my top selling cakes when I had my business. It’s so delicious, and because it is oil based, stays super moist (without tasting oily, ew) and even tastes better the second day. The hint of cocoa and the tang from the buttermilk and vinegar are what gives red velvet cake it’s signature flavor. I use Dutch process cocoa, which helps neutralize the acid just a bit, but also contributes to the cupcakes rich, dark red color. Oil and sugar are beaten until they are well combined, followed by the egg, egg white, vanilla and red food color. It should have a paste-like consistency at this point.
I like to use liquid red food coloring for red velvet, but you can also use red gel color if you wish. I’ve provided the amounts below in the recipe. Flour is added, alternating with the buttermilk. Baking soda and vinegar are whisked together and beaten in to the batter. This is to help the cake rise while baking and kickstarts the bubbly/carbon dioxide reaction right away. I use this same technique in my stout cake and my chocolate cake recipes. Don’t worry you won’t taste the vinegar in the finished cupcakes.
Double this recipe if using this batter to make a cake. This recipe makes 3 – 8″ or 9″ pans.
Vampire Bite Decoration
I used raspberry jam, about 2 tablespoons or so, for my vampire bite decorations. I warmed up the jam in the microwave for 8-10 seconds just a bit to loosen it up. To get the jam specifically to look like little bite marks, you will want to use a piping bag with the tip cut off, just enough to for the jam to come out just a bit. The bite marks only need a little bit of jam. Insert the tip of bag about 1/4″ into the frosting and pipe in the jam, letting it ooze and spill. Repeat the same for the second bite mark.
If you make these red velvet cupcakes with vanilla ermine frosting, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.
For more cupcake recipes, check out these posts:
Red Velvet Cupcakes with vanilla ermine Frosting
Red Velvet Cupcakes
- 1 ¾ cups (199g) cake flour
- 1/4 cup (22g) unsweetened cocoa powder, Dutch processed
- 1 teaspoon fine sea salt
- 1 cup (198g) canola oil
- 1 cup + 2 tablespoons (223g) granulated sugar
- 1 large egg, room temperature
- 1 large egg white
- 2 teaspoons pure vanilla extract
- 2 tablespoons + 2 teaspoons red food color (or 2 teaspoons red gel food color)
- ½ cup + 2 tablespoons (142gl) buttermilk, room temperature
- 1 teaspoon baking soda
- 1 ¼ teaspoons apple cider vinegar
Vanilla Ermine frosting
- 1 ½ cups (341g) whole milk
- 1 ¼ cups (223g) granulated sugar
- ½ cup (60g) all purpose flour
- ¼ teaspoon fine sea salt
- 1 tablespoon pure vanilla extract
- 1 ½ cups (339g) unsalted butter, room temperature
Red Velvet Cupcakes
- Preheat the oven to 350F. Line 2 cupcake tins with paper liners.
- In a medium bowl, whisk together the cake flour, cocoa powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the oil and sugar.
- Beat on medium speed until well combined.
- Add the egg and white and beat until the mixture is well combined.
- Add the vanilla extract and red food color.
- Add the flour mixture in three batches, alternating with the buttermilk, mixing only until just combined after each addition.
- In a small bowl, whisk together the baking soda and vinegar. Immediately add the mixture the batter and beat for another minute.
- Remove the bowl from the mixer and give it a final scrape to make sure all the ingredients are incorporated.
- Divide the batter among the cupcake liners, filling them about 2/3 full.
- Bake the cupcakes for 17-19 minutes or until a toothpick comes out with a few stray crumbs.
- Cool for 10 minutes in the pan. Transfer the cupcakes to a cooling rack to cool completely.
Vanilla Ermine Frosting
- In a medium saucepan over medium heat, whisk together the milk, sugar, flour and salt, and bring to a boil.
- When the mixture starts to boil, continue to cook, whisking constantly for another 2-3 minutes. The mixture will thicken and resemble pudding.
- Whisk in the vanilla.
- Strain the mixture into a shallow container to remove any clumps. Place plastic wrap over the surface of the mixture to prevent a film from forming.
- Leave to cool to room temperature or pop in the freezer for 15-20 minutes. It should be room temperature to touch, not cold.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy.
- Add the cooled mixture to the butter.
- Once combined, whip the frosting on high for 3-5 minutes until smooth, light and fluffy. It will resemble a meringue style buttercream.
- Pipe the frosting onto the cupcakes and serve.