Tuesday, 24 January 2012

How To: Red Velvet Cupcakes

Summer from Nothin' fancy. Really. left a comment on my 'Bargains and Baking' post to ask if I would post the Red Velvet recipe I use so here it is :) It is originally from the Hummingbird Bakery book however I have slightly adapted it - mainly with the icing, opting not to use cream cheese.

Ingredients: for the cupcakes

  • 120g (4oz) unsalted butter
  • 300g (10 1/2 oz) caster sugar
  • 2 large eggs (room temperature)
  • 20g (3/4 oz) cocoa powder
  • 40ml (1 1/2 fl oz) red food colouring
  • 1 tsp vanilla essence
  • 1 tsp salt
  • 300g (10 1/2 oz) plain flour
  • 240ml (8 1/2 fl oz) buttermilk
Ingredients: for the icing
  • 300g (10 1/2 oz) unsalted butter
  • 600g (1lb 5oz) icing sugar 
  • Approx. 2 tbsp milk/buttermilk

Preparation time: 15-20 minutes
Baking time: 18-20 minutes
Makes: 12-16 cupcakes


  1. Pre-heat your oven to 190° (gas mark 5) and line a 12-hole muffin tray with muffin/cupcake cases.
  2. Place the butter and sugar in a large bowl and use an electric whisk to cream the butter and sugar together for a minimum of 5 minutes. Add the eggs one at a time, beating with the whisk after each egg is added.
  3. In a separate bowl, stir the cocoa powder, food colouring and vanilla essence together until they form a paste. Add this paste into the batter created in the large bowl.
  4. Sift together the flour and salt in another bowl, before adding half to the batter and mixing with the whisk.
  5. Add half of the butter milk to the batter and whisk again.
  6. Add the remaining flour-salt mixture and whisk again.
  7. Add the last half of the buttermilk and whisk until the batter has a smooth consistency.
  8. Spoon the batter evenly into the cake cases and cook on the middle shelf of the oven for approximately 18-20 minutes or until the cakes are springy and you can remove an inserted skewer cleanly.
  9. Set the cakes aside to cool.
  10. In a new bowl, use an electric whisk to mix together the butter and icing sugar, adding a small amount of milk/buttermilk to create a thick but spreadable icing.
  11. Once the cakes have cooled, ice to your preference using either a piping bag or a flat palette knife.

  • The better quality of your food colouring, the better the colour of your cupcakes
  • Using an electric whisk combines the ingredients far more effectively than mixing by hand
I hope that was helpful, if you have any further questions; please ask!

Vicky xoxo


  1. Yum they look delicious! I must bake them when I get time :)