Red Velvet Cupcakes

Red velvet cupcakes! You’re either obsessed with them or you can do without them.

Red velvet cupcake is a chocolate cupcake cake with either a dark red, bright red or red-brown colour. It is topped traditionally with cream cheese.

I’m not a fan of chocolate so this one is not for me but most of my friends love them and are always asking me to bake them.

Here’s what you will need:

225 g self-raising flour

225 g caster sugar

165 ml buttermilk

90 g unsalted butter or margarine (softened)

40 ml red food colouring

30 g cocoa powder

2 medium eggs

3/4 tsp bicarbonate of soda

1/2 tsp vanilla extract


  • Beat together butter and sugar with an electric whisk until light and fluffy.

  •  Add eggs one at a time and continue to beat together.

  • Add the cocoa powder, vanilla extract and red food colouring and whisk again.

  • Then add half the buttermilk and flour and whisk together. Repeat this process with the other half of the buttermilk and flour.

  • You will then just have the bicarbonate of soda left. Add this and whisk slowly to start, then increase the speed so that everything is mixed together and you have a lovely deep red mixture.

  •  Divide the mixture into cupcake cases using your trusty ice cream scoop for the perfect measurement.

  • Bake in a preheated oven at 170c for 20 minutes.

  • Allow the cakes to cool completely before icing. Kim’s tip: “icing can melt if the cake is not completely cooled”

For the cream cheese frosting see the carrot cake blog. Use a piping bag or spoon to ice the cakes.

Here is the finished product. Let me know how yours turned out!


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