Red velvet cupcakes on a cake stand

Red velvet cupcakes

  • makes 12
  • Easy

These beautifully colourful, icing-topped cupcakes make for a decadent tea-break treat. They're easy to make and take less than an hour, too

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Make our red velvet cupcakes, then check out our red velvet cake recipe, chocolate cupcakes, strawberry cupcakes and more cupcake ideas.

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Ingredients

  • self-raising flour 150g
  • cocoa powder 1 tbsp
  • bicarbonate of soda 1 tsp
  • unsalted butter 50g, softened
  • caster sugar 150g
  • egg 1, beaten
  • vanilla paste 1 tsp
  • buttermilk or kefir 100ml
  • vegetable oil 50ml
  • white wine vinegar 1 tsp
  • red gel food colouring 1 tbsp

CREAM CHEESE ICING

  • slightly salted butter 100g, softened
  • icing sugar 225g
  • full-fat soft cheese 100g, stirred to loosen

Method

  • Step 1

    Line a cupcake tin with 12 cupcake cases. Heat the oven to 180C/fan 160C/gas 4. Sift the flour, cocoa, bicarb and a pinch of salt into a bowl and mix to combine.

  • Step 2

    Using a stand mixer or an electric hand whisk, beat together the butter and sugar until light and fluffy, then beat in the egg, vanilla, buttermilk, oil and vinegar until combined. Gradually mix the wet ingredients into the dried until smooth. Mix in the red food colouring until you have a deep red mixture – the colour may vary depending on what brand you use.

  • Step 3

    Divide the batter between the cupcake cases and bake for 20-22 minutes or until a skewer inserted into the centre of one of the cakes comes out clean.

  • Step 4

    Beat together all of the ingredients for the icing using a whisk or electric beaters, until smooth. Once the cakes are cool, use a piping bag fitted with a star nozzle to cover the cakes with the cream cheese icing, or dollop the icing on top using a spoon.

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Nutritional Information

  • Kcals 337
  • Fat 17.4g
  • Saturates 8.5g
  • Carbs 41.8g
  • Sugars 32g
  • Fibre 0.7g
  • Protein 3g
  • Salt 0.6g
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