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Red Velvet Cupcakes

   

Red Velvet Cupcakes Recipe

Red Velvet Cupcakes Recipe

The vinegar in the cream cheese frosting is optional - personally I love the tinge of sourness which balances the sweetness of the frosting.

Serves: 12 cupcakes

Prep Time: 30 mins

Cook Time: 16 mins

Ingredients

Red Velvet Cupcakes

  • 160 grams butter softened
  • 1 cup caster (super fine) sugar
  • 2 eggs
  • 2 cups self-raising flour sifted
  • 1 tbsp cocoa powder sifted
  • 2/3 cup buttermilk
  • 1 tbsp red food colouring
  • 1 tsp white or apple cider vinegar
  • 1 tsp vanilla extract

Cream Cheese Frosting

  • 125 grams cream cheese softened
  • 125 grams butter softened
  • 1 tsp vanilla extract
  • 1 tsp white or apple cider vinegar optional
  • 1 cup icing (confectioners) sugar

Tools

  • cupcake (muffin) tray
  • 12 cupcake cases (diameter: 7 cm; height: 3 cm)
  • electric mixer
  • silicon spatula

Directions

Red Velvet Cupcakes

  1. In a medium sized bowl, use an electric mixer on high speed to cream the butter and sugar until light and fluffy. Add the eggs and mix well.
  2. Add the flour, cocoa, milk, food colouring, vinegar and vanilla. Beat with an electric mixer on medium until well combined.
  3. Line cupcake tray with 12 cupcake cases. Divide and fill the cupcake cases (slightly more than 3/4 filled for each cupcake case). Bake for about 15-18 minutes in preheated oven of 160°C (320°F) until well risen and firm to the touch. Allow to cool for a few minutes and then transfer to a wire rack. Allow to cool fully before icing.

Cream Cheese Frosting

  1. Add the cream cheese and butter to mixer bowl, beat on high heat until light and fluffy.
  2. Add vanilla, vinegar and icing sugar and beat until all combined, and continue beating for 1 minute, or until the icing is smooth.
  3. Ice each cupcake using a small spatula. Decorate the cupcakes with red cupcake crumbs.

Noob Cook Tip

I bought buttermilk powder from iHerb.com which is a cheaper and more convenient option for me than getting fresh buttermilk. I dissolved 2 tbsp buttermilk powder for every 1/3 cup hot water, whisk to dissolve thoroughly and let it cool before use. If you like to purchase this item from iHerb, use my affliate link WIF026 to get up to $10 off your first iHerb purchase.

Red velvet cupcake recipe: Adapted from The Complete Series Cupcakes (Page One Publishing); Cream cheese frosting recipe: Adapted from nigella.com.

                                           

Leave a Comment





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.

    Reply

  2. B — December 16, 2013 @ 9:00 pm

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

    Reply

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

    So colorful and festive looking!

    Reply

  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

    Reply

  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!!

    Reply

    • 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.

      Reply

      • 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.

    Reply

    • 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.

      Reply

      • 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 :)

    Reply

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

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

      Reply