Red velvet cupcakes on a cake stand

Red velvet cupcakes

Name: Red velvet cupcakes
Total time: 45 min
Yield: Makes 12
Ingredients: 150g self-raising flour; 1 tbsp cocoa powder; 1 tsp bicarbonate of soda; 50g unsalted butter softened; 150g caster sugar; 1 egg beaten; 1 tsp vanilla paste; 100ml buttermilk or kefir; 50ml vegetable oil; 1 tsp white wine vinegar; 1 tbsp red gel food colouring; 100g slightly salted butter softened; 225g icing sugar; 100g full-fat soft cheese stirred to loosen

Liberty Mendez

Published: June 17, 2021 at 11:43 AM

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Makes 12

Easy

Total time: 45 mins

+ cooling

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These beautifully colourful, icing-topped cupcakes make for a decadent tea-break treat. They're easy to make and take less than an hour, too

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Alternatives

Complete the dish

Make our red velvet cupcakes, then check out our red velvet cake recipe. For more cupcake ideas, check out our vanilla cupcakes, chocolate cupcakes, Ferrero Rocher cupcakes, butterfly cakes and vegan cupcakes.

Ingredients

Nutrition

150g self-raising flour
1 tbsp cocoa powder
1 tsp bicarbonate of soda
50g unsalted butter

softened
150g caster sugar
1 egg

beaten
1 tsp vanilla paste
100ml buttermilk or kefir
50ml vegetable oil
1 tsp white wine vinegar
1 tbsp red gel food colouring

CREAM CHEESE ICING

100g slightly salted butter

softened
225g icing sugar
100g full-fat soft cheese

stirred to loosen

Nutrition: per serving

kcal337
fat17.4g
saturates8.5g
carbs41.8g
sugars32g
fibre0.7g
protein3g
salt0.6g

Method

step 1

Line a cupcake tin with 12 cupcake cases. Heat the oven to 180C/fan 160C/gas 4. Sift the flour, cocoa, bicarb and a pinch of salt into a bowl and mix to combine.
step 2

Using a stand mixer or an electric hand whisk, beat together the butter and sugar until light and fluffy, then beat in the egg, vanilla, buttermilk, oil and vinegar until combined. Gradually mix the wet ingredients into the dried until smooth. Mix in the red food colouring until you have a deep red mixture – the colour may vary depending on what brand you use.
step 3

Divide the batter between the cupcake cases and bake for 20-22 minutes or until a skewer inserted into the centre of one of the cakes comes out clean.
step 4

Beat together all of the ingredients for the icing using a whisk or electric beaters, until smooth. Once the cakes are cool, use a piping bag fitted with a star nozzle to cover the cakes with the cream cheese icing, or dollop the icing on top using a spoon.

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Authors

Liberty MendezRecipe developer

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