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Red Velvet Cupcakes

Red Velvet Cupcakes

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Even though I don’t have a sweet tooth, I have been attracted to red velvet cupcakes for the longest time as they are, to me, the prettiest cupcakes ever. As if it is not enough that these strikingly dramatic red cupcakes with their elegantly pale frosting made them a hit all year round, they still get extra limelight on Christmas and Valentine’s Day for their festive colours.

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Since Christmas is just around the corner, this is the perfect time for me to bake some to usher in the festive cheer. They turned out just great: the cupcakes were moist in the middle and not overly sweet, complementing well with the sweet cream cheese frosting.

Red Velvet Cupcakes Recipe

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13 Responses to “Red Velvet Cupcakes”

  1. Angie@Angie's Recipes — December 16, 2013 @ 3:55 pm

    The colour is simply gorgeous! Love simple yet elegant frosting and photo set up.


  2. B — December 16, 2013 @ 9:00 pm

    Very pretty to look at and fun to eat. Just right for the festive mood.


  3. Ching — December 19, 2013 @ 12:37 am

    So colorful and festive looking!


  4. Juliana — December 24, 2013 @ 9:21 am

    Beautiful cupcakes…I love the bright red, and they are perfect for the season…
    Merry Christmas and Happy New Year Wiffy :D


  5. Ms Goh — January 2, 2014 @ 4:42 pm

    Hi, can share how much is 1 cup caster (super fine) sugar & 2/3 cup buttermilk in grams? Thanks!!


    • wiffy replied: — January 3rd, 2014 @ 1:02 pm

      If you used the same cup throughout the recipe, it won’t be necessary to measure; nevertheless, 1 cup caster sugar is approximately 200 grams.


      • Ms Goh replied: — January 3rd, 2014 @ 6:32 pm

        Thanks for the tips! Will use the same cup for the flour, sugar & buttermilk :)

  6. jan — January 3, 2014 @ 4:58 pm

    Your cupcake look delicious! Sorry im a newbie in baking. I would like to know can we keep the cupcake with creamcheese frosting under normal room temp or must we put the cupcakes in the fridge? I want to bake the cupcake tonight n pass it to my colleagues the next day.


    • wiffy replied: — January 3rd, 2014 @ 5:09 pm

      Keep the cupcakes covered in an airtight container (no need fridge) for 1-2 days. If longer than 2 days, freeze in ziplock bags and warm in the oven or toaster. For the frosting, it can be refrigerated in a covered container for 2 days, or frozen for 3 months. Bring to room temperature and beat with mixer briefly before decorating.


      • jan replied: — January 3rd, 2014 @ 6:29 pm

        Hi, thanks for your advise! Indeed u ve help me alot!
        Sorry I got another qn. After I do my frosting on the cupcake, must I keep inside a cooler bag for transportation? I scare the cream cheese will melt .hehe.

        • wiffy replied: — January 4th, 2014 @ 2:37 pm

          you can if you have a cooler bag! otherwise just put in an airtight container, it should be good within an hour.

  7. Jolene — January 7, 2014 @ 3:43 am

    Another way to obtain buttermilk is to add vinegar to normal milk :D Cost effective!

    For one cup of buttermilk – add 1 tablespoon of vinegar then fill up milk to one cup :)


    • wiffy replied: — January 7th, 2014 @ 4:39 pm

      That’s a great tip! Thanks for sharing :)