While others claim to use the highest quality ingredients, we actually do.
Valrhona makes some of the finest chocolate in the world and we use their cocoa powder, 66% bittersweet and 40% milk chocolate coins. Valrhona is the only chocolate we use in all—not just some or a little—of our recipes that call for chocolate. You can find the 66% bittersweet chocolate in the ganache that gives the Devil’s Food cupcake its name and the 40% milk chocolate is the secret to our rich milk chocolate ganache atop the B-Day cupcake.
European butter has 83% butterfat making all of our cakes creamy and melt-in-your mouth decadent. We use only top of the line cultured butter.
Buttermilk is that overlooked secret ingredient in most recipes, but makes for a tender crumb. It creates the perfect balance between light and moist that makes our cupcakes stand out in the crowd.
24K Gold Leaf comes in delicate fine sheets and we carefully garnish each Devil’s Food cupcake, creating a rich accent.
Maldon Sea Salt has been hand harvested off the east coast of Essex for over 2000 years. It is thought that during high tide, sea water was trapped in clay pans cut into the river bank where it was left to partially evaporate in the sun. The resulting brine was transferred into clay pots where it was heated over open fires. When evaporation was complete, the pots were broken open and the salt removed. This once thriving industry has seen a sharp decline due to heavy salt tax and the labor-intensive methods to which this artisan craft is committed, and The Maldon Crystal Salt Company is the only remaining company to continue this ancient craft. The unmistakable large crystals of Maldon Sea Salt are used to garnish our Peanut Butter Cup cupcake, making it a perfectly balanced sweet-and-salty delight.
If you’ve already experienced a Red Velvet Cupcakery cupcake, you may have noticed the dynamism of our frostings. Unlike other bakeries that simply add different flavorings or extracts to an American-style buttercream- confectioners’ sugar, butter, milk and a flavored extract—we incorporate different styles of buttercreams. Our rotation includes a Sexy buttercream, a whole egg buttercream that is smooth, rich, and creamy with the perfect balance between buttery and sweet as well as a French and Italian buttercream.
If you happened upon us when we featured the Passionfruit or Poached Pear cupcakes, you sampled a French-style buttercream. A French buttercream is made by beating egg yolks, hot sugar syrup, and butter in separate stages. The result is a richer, creamier topping when compared with the Swiss-style.
Although not a buttercream, our whipped cream cheese topping is a pure and simple recipe, using only the basics: premium cream cheese, European butter, confectioners’ sugar and Madagascar Bourbon vanilla extract.