Red Velvet Cupcakes with Ermine Frosting Recipe

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A recipe for red velvet cupcakes. These cupcakes are made with buttermilk and cacao and are topped with the smoothest, silkiest ermine frosting (cooked flour frosting) which is the original frosting used for red velvet cupcakes.
Red velvet cake with cream cheese frosting was definitely a 2012 moment, but I think that red velvet cake with it’s original ermine frosting is truly a timeless cake.
I had avoided making red velvet during it’s early 2010’s peak because of the way that the cream cheese frosting is made. I’ve said before how much I despise gritty textured, overly sweet icing sugar (powdered sugar) based buttercreams and unfortunately most cream cheese frosting falls into that category too.
However a few years back I came across a new (old and original) way to frost red velvet cake. Enter ermine frosting which is a milk pudding thickened with flour then beaten into butter. This solved all my problems, no grit, not overly sweet and great flavour. Ermine frosting is silky smooth. Since I made my first red velvet cake with ermine frosting I haven’t looked back.
In terms of flavour, red velvet is not a chocolate cake. It’s a buttermilk cake, with a hint of cacao powder (natural cocoa powder). There’s only a tablespoon of cacao powder in this recipe. Cacao powder is important here because it has a milder, earthier taste than european dark (dutch processed) cocoa powder. I always use cacao powder in my red velvet cakes because in my mind that is one of it’s distinguishing factors from other chocolate cakes.
Also buttermilk is an absolute must. Don’t substitute curdled milk with vinegar as the two are not the same and don’t create the same flavour and texture profile when baking. Buttermilk makes this cake tender, moist and gives it it’s distinctive red velvet flavour.
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