Red Velvet Cupcakes

Red Velvet Cupcakes

Get this recipe on the next page >>

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.

You May Also Like: Christmas Muffins Recipe

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 RecipeRed 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.