Red Velvet Cupcakes


If I had to tell you that this was the first time I’ve baked red velvet cupcakes, would you believe me? Well, it’s true. I saw this recipe been demonstrated by the Georgetown sisters and I have to admit it, they are really good and the cupcakes are super delicious. I took the very recipe and converted into a cake with a few tweeks. That too baked well and tasted delicious. I used the cake for a trifle I made for my Valentine’s dinner. Oh, Happy Valentine lovelies

I’ve notice that there are a few variants on baking red velvet. Some use buttermilk, cream or just milk with the ‘secret’ ingredient. Love it!!

Here goes…


Cupcakes                                                                                          Cream Cheese Frosting

12 tbs / 170g soft butter                                                                  115g soft butter

1¾ cup castor sugar                                                                        110g cream cheese

2 eggs                                                                                                  4 cups icing sugar

2½ tbs cocoa                                                                                      1 tsp vanilla essence

4 tbs red food colouring – no flavour

1 tsp vanilla essence

3¼ cups all purpose flour

1 tsp salt

1½ cups milk

1½ tsp baking soda

1½ tsp apple cider vinegar


Heat your oven 180º.

On high speed, cream the butter and sugar till light and fluffy. Turn down the speed to low and add 1 egg in at a time.

In a separate bowl, mix the cocoa powder, food colouring and vanilla essence. Add this to the butter mixture.

Add the salt to the milk, stir. Add the flour and milk to the butter mixture, alternating between flour and milk.

In a small bowl add the baking soda and apple cider vinegar. It will fizz. Add it immediately to the mixture and mix till its blended. Do not over mix at this stage. Your cupcakes will flop.

Spoon equal amounts into the cupcake holders. This batter makes between 18 – 24 cupcakes.

Bake for 18 – 20 minutes. Check at 18 minutes. A toothpick tester should come out clean.

Leave to cool. Decorate with cream cheese frosting


Cream the butter and cream cheese till soft.

Add the vanilla essence. Slowly add the icing sugar.

The mixture should be firm but soft. Decorate your cupcakes, using a round tip nozzle. If you don’t have then snip the corner off a freezer bag and decorate.


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