Red Velvet Cupcakes

I can’t believe I’ve never posted this before. It’s one of my favourite recipes. If you don’t know red velvet, it’s not so popular in the UK, it’s a chocolatey cake with a deep red colour and is usually decorated with cream cheese frosting. This version manages to be light and moist and oh so yummy.

I’ve made this recipes many times before. I don’t remember where I picked it up but I’ve tweaked this for English bakers. Remember to use muffin sized cupcake liners.

I’m also testing out my new recipe thingamajig. Didn’t work so posting the old fashioned way.


  • 280g Self Raising flour
  • 170g Caster sugar
  • 1 tsp Baking powder
  • 1 tbsp Cocoa powder (Cadbury/Bournville is fine)
  • 1 tsp Table salt
  • 360 ml Light olive oil (Or other mild flavoured oil)
  • 2 Large eggs
  • 240 ml Buttermilk*
  • 2 tbsp Red food coloring (Super Cooks cochineal etc)
  • 1 tsp vanilla
  • 1 tsp white vinegar


  1. Measure out all your ingredients.
  2. Preheat your oven to Gas Mark 4 (180 C or 350 F). Then line your trays and put to one side. Add your dry ingredients, flour, sugar, baking powder, cocoa, salt, to a bowl and stir.
  3. In the bowl of your mixer combine the oil, eggs, buttermilk, colouring, vanilla and vinegar and mix gently until combined.
  4. Gradually add your dry ingredients on slow speed then beat on medium for around 2 mins till smooth.
  5. Your batter should be smooth and the consistency of american style pancake batter. If you want you can transfer it to a jug to pour into your liners do that now.
  6. Fill your liners about 2/3 full. Pop into the oven for about 20 mins. A little less for fan assisted ovens. They’re done when if you press the top they spring back.
  7. I used the same frosting for my cakes as noted here, only adding 200g more icing sugar for extra stiffness.
Categories: Recipe
This post was written by , posted on January 16, 2011 Sunday at 1:37 pm

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