Go Back

Red Velvet Cupcakes

Chocolate Cupcakes with red food colouring
Course Dessert
Cuisine British
Keyword Baking, Cupcakes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 cupcakes

Equipment

  • Muffin Tray

Ingredients

  • 150 g plain flour
  • 1 tbsp cocoa powder
  • 1 tsp bicarbonate of soda
  • 50 g butter
  • 150 g caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 100 ml buttermilk
  • 50 ml vegetable oil
  • 1 tsp white wine vinegar
  • 1 tbsp red food colouring

Instructions

  • Line a cupcake tin with 12 cupcake cases and set aside. Heat oven to 180C/160C fan/gas 4.
  • Sieve the flour, cocoa, bicarb and a pinch of fine salt into a medium bowl and mix to combine.
  • 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. Once combined, mix in the red food colouring until you have a deep red mix.
  • Divide the batter between the cupcake cases and bake for 15 mins, or until a skewer inserted into the centre of a cake comes out clean.
  • Beat together the butter and icing sugar using an electric whisk or by hand until pale and fluffy, about 3 mins, then beat in the cream cheese for a further 1-2 mins until well combined.
  • 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.