Red Velvet Cupcakery
Home Menu Ingredients Orders Catering Buzz Contact About Red Velvet

While others claim to use the highest quality ingredients, we actually do.

Valrhona Chocolate

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

European butter has 82% butterfat, as opposed to about 40% in most store brand butter, making all of our cakes creamy and melt-in-your mouth decadent.


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

24K Gold Leaf comes in delicate fine sheets and we carefully garnish each Devil’s Food cupcake, creating a rich accent.

Maldon Sea Salt

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— we all know this one well: confectioners’ sugar, butter, milk and a flavored extract—we incorporate other styles of buttercreams including Swiss, French and Italian.

Swiss-style buttercream is made by heating egg whites and sugar over a double boiler, whipping them into a meringue, and incorporating our European butter.

A French buttercream is made by beating whole eggs, 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 vanilla extract.