Red Velvet Cupcakes

One of the major cupcake trends are: red velvet cupcakes. Personally, I don’t even know what is so great about them, and I completely understand why Florian (Cupcakes Wars!) is so tired of them. I’ve tried a couple of red velvet cupcakes, and the ones that I ate were just plain cupcakes with cream cheese frosting. I don’t even understand what they are supposed to taste like. Are they a red coloured chocolate or plain cupcake? What is texture supposed to be like anyways? Obviously ‘velvety’, but I’ve read that it means ‘dry and crumbly’ and I’ve also seen ‘moist and buttery’.

So I decided to have my own twist on the popular red velvet cupcakes:

My red velvet cupcakes are not shockingly red, because I add more cocoa powder than a regular red velvet recipe (for more taste), so if you want a bright red red velvet cupcake, I’m sorry but you won’t find that here. I guess you could add more food colouring to make it more red, but I worry that it might make your cupcakes taste artificial.

The texture of this cupcake is delightfully fluffy but moist (oh I really am egoistic), and the cream cheese frosting is not overly sweet as well. Furthermore this recipe is not that difficult.

Melt butter and set aside. Using melted butter helps to add moisture and flavour to the cupcakes.

Sift and whisk together the dry ingredients (flour, baking soda, baking powder, cocoa powder, brown sugar, granulated sugar, salt)

Beat the egg, and slowly pour in the melted butter and oil


Add vinegar, vanilla and red gel colouring.




Then slowly add in the dry ingredients. Not very red anymore yeah?


Don’t worry, the last ingredient (buttermilk) will help to lighten up that colour.

Processed with VSCOcam with c1 preset

I prefer having this shade of red for the cupcakes; more natural~

I prefer having this shade of red for the cupcakes; more natural~

Makes 12 cupcakes. Though I used batter that could make two cupcakes to make some mini ones.IMG_9974


(Pardon the holes in the mini ones, I wanted to make sure they were ALL baked through)

Why, hello there!

Why, hello there!

As these cupcakes cool, make the cream cheese frosting. So, mix room temperature butter and cream cheese until fluffy. Then mix in the icing sugar and vanilla. Simple as that!



Decorating the cupcakes!
First choose a cupcake you can afford to sacrifice, and slice off a little chunk from it. Then cut it up into tiny crumbs!

When it comes to decorating these red velvet cupcakes, I can get lazy at times (not going to deny) and keep it simple. You could always pipe them, as shown in the first picture, but here is the lazy method. Just smear on the cream cheese frosting and sprinkle on some crumbs.


Processed with VSCOcam with m5 preset


Red Velvet Cupcake ingredients:

  • 60g melted butter
  • 1/4 cup oil (I used canola)
  • 1 ¼ cups all-purpose flour
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • ½ tsp baking soda
  • ½ tsp baking powder
  • Pinch of salt
  • 1 ½ tablespoons of cocoa powder
  • 1 large egg (room temperature)
  • 1 tsp of white vinegar
  • 1 tsp of vanilla essence
  • 1 tsp of red food colouring gel (You will probably use 1 tbsp if you’re using liquid colouring)
  • ½ cup buttermilk

Cream cheese frosting ingredients:

  • 2 ounces salted butter (room temperature)
  • 5 ounces cream cheese (room temperature)
  • 1 ¼ – ½ cups icing sugar
  • 1 tsp vanilla essence

Red Velvet Cupcakes:

  1. Line a standard muffin pan with cupcake liners
  2. Melt the butter in the microwave and set aside
  3. Sift and whisk together flour, sugar, brown sugar, salt, baking powder, baking soda and cocoa powder together.
  4. Using a hand mixer or stand mixer, beat the egg, and slowly pour in the butter and oil
  5. Add vanilla essence, vinegar and red colouring. Mix
  6. While mixing on low, slowly add in the dry ingredients.
  7. Pour in the buttermilk
  8. Distribute evenly into the cupcake liners, and bake in a preheated 175°C oven for 20-25 minutes

Cream cheese frosting:

  1. Mix the cream cheese and butter together until fluffy
  2. Beat in the icing sugar and vanilla extract.
  3. Refrigerate for 15 minutes before piping (if you want to)

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