Red Velvet cupcakes are my ultimate favourite! I have tried many recipes which I have loved but have now tinkered enough with the ingredients that I am confident to share my own. Often people will ask me what does a Red Velvet cupcake taste like and quite honestly, it’s difficult to explain. They’re always super soft and fluffy, they’re quite intense in flavour, they have a hint of chocolate mostly in the aftertaste, and they go perfectly with a swirl of cream cheese buttercream on top.
When I first started baking professionally I had a regular customer who would order a batch of these every Friday. It meant that I’d always bake extra and save some for the weekend so we could enjoy them ourselves too. I guess that’s why Steve and Coby always ask for them now!
Lots of people from Hello Cuppies Baking Buddies (*waves*) use this recipe. They all swear by it, even with doubling up and using it for layer cakes. Feel free to message me if you need any help converting.
Don’t ever skip the vinegar and bi-carb part either. These are two essential ingredients needed for them to work, and trust me, if you forgot to add, you’ll get some weird looking red flat cupcakes! I learnt the hard way!
If you do bake these let me know how you get on. Don’t forget to leave a little rating on the gold stars either.
Use an ice cream scoop to fill your cupcake cases
If you don’t have access to buttermilk combine 240ml milk with 2 tbsp of lemon juice, leave it to stand for 5 mins
Make sure you use Sugarflair Red Extra as this produces the loveliest most vibrant red colour.