Once upon a Miami Spice, my girlfriends and I decided to venture to Miami Beach for a spicy evening filled with decadent food. And because this was pre-uber, cabs were about $40 from Brickell, so Miami Spice was pretty much the only way we could afford the beach in style.
We decided to check out Red the Steakhouse and while I couldn’t tell you what I had for dinner, I definitely remember the dessert. Big girl never forgets dessert.
Red Steakhouse created the most delicious Red Velvet Cake with Pineapple Cream Cheese icing. How friggin’ deliciously Miami, right?! It was decadent, and so chocolatey I asked for the recipe (they didn’t provide).
To be honest I don’t think Red has this dessert on their menu normally – I think it was just a Miami Spice thing.
A travesty, I know!
And after many futile attempts to find a similar recipe, to no avail, I’ve had to create my own.
And by George Michael, I think I’ve nailed it!
Here’s the recipe.
- 1 tablespoon unsalted butter
- 3.5 cups cake flour
- 1/2 cup unsweetened cocoa (not Dutch process)
- 1.5 teaspoons salt
- 6 tablespoons red food coloring
- 1.5 teaspoons vanilla
- 2 cups vegetable or canola oil
- 2 1/4 cups granulated sugar
- 1 1/4 cup organic buttermilk
- 2 teaspoons baking soda
- 2.5 teaspoons white vinegar
- 3 organic large eggs
HOW TO MAKE
1. Preheat oven to 350 degrees. Line cupcake molds with pretty paper, I prefer these chocolate brown ones because they make the icing look so pretty.
2. Whisk cake flour, cocoa and salt in a bowl.
3. Place sugar and oil in bowl of an electric mixer and beat at medium speed until blended. Beat in eggs one at a time.
4. With machine on low, add red food coloring. Add it slowly, despacito. Like Daddy Yankee and Luis Fonsi despacito.
5. Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
6. Place baking soda in a small dish, stir in vinegar and add to batter with machine running.
7. Use a small Ice Cream Scooper and fill the molds about 3/4 full. I use this handy dandy scooper from Williams Sonoma (not sponsored but should be!)
** this makes 24 cupcakes FYI but you can always freeze the batter.
*** While these puppies are baking, you can begin the icing recipe.
8. Place tins in oven and bake until a toothpick comes out clean, 20 to 25 minutes.
9. Let cool in pans for 20 to 30 minutes. Wait until completely cool before icing them.
PINEAPPLE CREAM CHEESE ICING
- 8 ounces cream cheese, room temperature
- 1/4 cup (1 stick) butter room temperature
- 3.5 cups confectioner’s sugar, sifted
- 1 teaspoon pure vanilla extract
- 1/4 cup organic fresh pineapple (diced finely a.k.a crushed)
- 3 tbsp organic pineapple juice
- extra confectioners sugar – will explain below
** Warning this icing is so good, it may not make it on the actual cupcakes
Place cream cheese and butter in a medium bowl and beat until light and fluffy. Add pineapples, the pineapple juice and vanilla. Beat, on low speed to combine. If icing is too watery, use the rest of the confectioners sugar to thicken. I like thicker icing.
For best results, chill icing overnight to make sure all of the flavors incorporate into the icing. If you have time for this step – trust me it’s worth waiting!
To make the icing look pretty, you can place the icing in a ziplock bag and cut the tip. I start icing the cupcake by swirling the icing from the largest diameter working my way towards the center of the cupcake.
TBH with you, I’ll totally sneak a cupcake while it’s still hot and drench it in icing. It’s SOSOSO good. It’s my little treat for baking all day!
These cupcakes are the perfect addition to your next celebration. The rich chocolate makes them a crowd pleaser and the pineapple icing makes them uniquely Miami. Trust me, once you make them… you’ll never want another dessert again.
Intersted in more entertaining ideas?