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Red velvet cupcakes

Updated: Jan 7

It seems people can't resist the red velvet cupcakes' deep red sponge with white Cream Cheese Frosting. Mix all the ingredients well so that the sponge has an even colour and texture. Red food colourings vary in strength, but we recommend Dr. Oetker Red Food Colouring for the best result. To make a red velvet cake instead, double the quantities below, divide between three 20-cm cake tins and bake for 25 minutes at the same oven temperature. Frost with 2 quantities of Cream Cheese Frosting.

Ingredients :

  • 60 g unsalted butter at room temperature

  • 150 g caster sugar

  • 1 egg

  • 10 g cocoa powder

  • 20 ml red food colouring (preferably Dr. Oetker Red Food Colouring)

  • ½ teaspoon vanilla extract

  • 120 ml buttermilk

  • 150 g plain flour

  • V½ teaspoon salt

  • 1½ teaspoon bicarbonate of soda

  • 1½ teaspoons white wine vinegar

  • 1 quantity Cream Cheese Frosting

Makes 12

Recipe :

Preheat the oven to 170 C (325 F) Gas 3 Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fully and well mixed Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated .

In a separate bowl mix together the cocoa powder red food colouring and vanilla extract to make a thick dark paste Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula) Turn the mixer down to slow speed and slowly pour in half the buttermilk Beat until well mixed then add half the flour and beat until everything is well Incorporated Repeat this process until all the buttermilk and flour have been added Scrape down the side of the bowl again.

Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar Beat until well mixed then turn up the speed again and beat for a couple more minutes Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched A skewer inserted in the centre should come out clean Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely When the cupcakes are cold, spoon the Cream Cheese Frosting on top.

Note : they will need 3-5 minutes less in the oven.


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