The Perfect Red Velvet Cupcake Recipe

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.

Yield: 18 cupcakes

Red Velvet Cupcakes

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The perfect recipe for baking the most fluffy and delicious red velvet cupcakes

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

For the Cupcakes

• 120g unsalted butter at room temperature
• 300g caster sugar
• 2 large eggs
• 300g plain flour
• 1 level teaspoon salt
• 15g cocoa powder
• 5 teaspoons water
• 1 level teaspoon Sugarflair red extra
• 1.5 teaspoon vanilla extract
• 260ml buttermilk
• 1 teaspoon bicarbonate of soda
• 1 teaspoon cider vinegar

For the buttercream:

• 150g full-fat cream cheese
• 150g unsalted butter
• 500g icing sugar
• 1 teaspoon of vanilla bean paste

Instructions

1. Preheat oven to 150°C Fan/ 170°C Conventional
2. Cream the butter and sugar until light and fluffy and then add the eggs one at a time, beating well
3. Add the vanilla extract, water, food colouring and mix slowly until well combined
4. In a separate bowl sift the flour, cocoa and salt and add 1/3 into the butter mixture with 1/3 of the buttermilk and beat, repeating until all the flour and buttermilk has been added
5. Add the vinegar and bicarb and mix well
6. Fill the baking cases to 2/3 full and bake for 25-30 minutes or until springy to the touch. (I find they take a little longer than normal cupcakes but each oven is different).

Notes

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  SugarFlair Red Extra
• 
  Cupcake Scoop
• 
  Cupcake cases

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