Red Velvet Cupcakes
Red velvet cakes and cupcakes are an all time favourite that are adored by everyone – mom, dad, kids and even grand parents. Although the recipe may look extremely daunting and complicated, it is actually quite simple. Some people are not crazy about the cream cheese icing, so butter-cream icing can be used as a delicious alternative. Make sure you follow the instructions carefully and take every care to ensure that your measurements are accurate to produce the ultimate red velvet cupcakes. PS – remember to wear an apron; unless you want your clothes to turn gloriously red.
What you need
The Cupcakes
2 1/2 cups flour (sifted twice)
1 tsp baking powder
1 tsp salt
2 tablespoon cocoa powder
60 ml red food colouring
1/2 cup soft butter
1 1/2 cups sugar
2 eggs (make sure they are at room temperature)
1 tsp vanilla essence (or vanilla extract)
1 cup buttermilk
1 tsp white vinegar
1 tsp bicarbonate of soda
The Icing
450g softened cream cheese
1/2 cup softened butter
1 tsp vanilla essence (or vanilla extract)
2 1/2 cups icing sugar (sifted)
1 pinch of salt
The process
The Cupcakes
Heat your oven to 180⁰C.
Place paper cupcake holders into muffin tray.
Combine the sifted flour, the baking powder and the salt.
In a separate bowl mix together the red food colouring and the cocoa powder until they are very well combined to form a liquid-like paste . It is very important that there are no lumps.
In another bowl (large) cream together the butter and the sugar. Beat for approximately 4 minutes.
Add the eggs individually. Beat for one minute after each addition.
Add the vanilla essence (or vanilla extract) and the red-cocoa paste.
Ensure that all the ingredients are well combined.
Add one third of the flour mixture into the creamed butter, sugar, egg and vanilla mixture.
Beat until well combined.
Add half of the buttermilk.
Beat until well combined.
Continue adding the flour mixture and buttermilk alternately until all the ingredients are perfectly combined.
In a small bowl, mix together the white vinegar and bicarbonate of soda. It will begin to fizz, but wait until the fizzing stops and add this to the mixture.
Fold the mixture to ensure that all ingredients are combined.
Spoon the mixture into the cupcake holders until they are three quarters full.
Place in the oven and bake for approximately 20 minutes.
The Icing
Mix the cream cheese and the butter together until well combined and smooth.
Using a low speed, mix the icing sugar, salt and vanilla essence (or vanilla extract) into the cream cheese mixture.
Beat until light and fluffy.
Ice the cupcakes immediately.
Hi Graham
Tried dis red velvet cupcakes and it was awesome.da best eva.I jus luvd it.da taste,da texture,it was all jus to good.
And tanx to u 4 dis livly website 4 all da tasty nwonderful recipes.
Tke care n all da best to u 4 ur future.
Thats fabulous Zulfa, so glad to hear they turned out well. 🙂
hi..
made these cupcakes..loooved them..i used the same mixture and used blue foodcolouring as well as red..nice and moist.i used different frosting though.
Hi Graham
Made these again for my daughter’s 16th birthday. Cupcakes are delicious – but we just cannot get the consistency of the icing right – just always too runny – cannot put into an icing bag, and it just runs off the cupcakes.
Please help – such a delicous recipe and frosting tastes great – just too runny. We tried adding more icing sugar to thicken, but then the taste is not right. Help – what are we doing wrong??
Di
Hi Graham
Have made cupcakes with a lot of success, but I was wondering if this same batter could be used to make a red velvet cake?? If so, how many tins, and for how long should it be baked??
Thanks for the awesome site – and absolutely delicious recipes.
DI
Hi Di, This recipe can be used to make a cake. You will need 2 x 23cm cake tins, bake at 180 for 30-35 minutes. So glad you are enjoying 🙂 Cheers for now G
Hi Graham,
I have heard that the red velvet cake takes beetroot, but I notice that these cupcakes only have the red food colouring. Is there a difference?
Di
Hi Di, I imagine bettroot juice would work just as well as a colouring but have never done it, give it a try and let us know. Happy days G
Hi Graham,
Think I will rather stick to your tried and tested recipe!! Just a bit hesitant – maybe the beetroot will give the cupcakes an odd taste. Whereas, your recipes never disappoint.
Thanks
Di
Thanks Di, enjoy your red velvet cupcakes. Happy days G
Hi Graham
My daughter and I made these yesterday. what a hit!! They must seriously be the best cupcakes I have EVER made!! Thank you thank you thank you for a delicious treat!! Will definitely be making them again and again.
Di
Nothing like a little red Velvet 🙂 Time in the kitchen with kids is always a good time. Happy days G
Hi Graham
If you get out approx 30 mini cupcake, would it suffice to say that the batch would yield 12 normal sized ones.
Want to try it for Eid tomorow.
Thanks
Hi Nazlie, that would be right, 12 at least. Happy Eid. Cheers for now G
Made a Red Velvet cake in three layers for our daughter’s wedding and decorated it with butter cream icing and fresh dark red roses. The guests were all very surprised when the cake was cut but thoroughly enjoyed eating it.
Sounds fantastic Ann. That deep red is about the last thing you expect to see when cutting into a cake, I’m sure they were all pleasantly surprise at the taste. Have a fantastic day G
hi Graham
How many cupcakes does this recipe make as i am using it for a baby shower and about 50 people are coming thanks
Hi Heather, it makes about 30 of the mini cupcakes which are perfect for that kind of get together… just make a lot of them! Cheers for now G
Hi Graham,
Will definitely try the cupcakes out. I have a question though, as I’ve been searching the net and can’t seem to find a good Chocolate Salami Recipe. Could you post one on your site?
Thank you for the awesome recipes. I often share them with family 🙂
Chocolate Salami? never heard of it until this post and after a little research found this recipe
http://www.italyum.com/italian-recipes/desserts/chocolate-salami.html
Sounds fabulous, cheers for now G
Hi Graham
Does it really require 60ml of food colouring? Sounds a bit much…
Hi Caitlin, yes it is 2 of the small bottles of coloring to give a rich red color, cheers for now G