Tuesday, 24 April 2012

Red Velvet Cupcakes

I'm always constantly seduced by baking that looks pretty... and these cupcakes are pure eye candy! This recipe is from Made From Scratch. It's not the traditional method (doesn't use buttermilk) but is a great substitute when you don't have any at home.

Tweaked Red Velvet Cupcakes

1 bottle of red food colouring
2 tablespoons cocoa (the first time using my packet of Valrhona cocoa... ohhh la la)
1/4 cup milk
125g butter
3/4 cup white sugar
2 eggs
1 tablespoon plain flour
2 teaspoons vanilla essence
1 cup self-raising flour

Butter icing:
125g softened butter
1 cup of icing sugar
2 teaspoons of vanilla essence
A few drops of red food colouring

Preheat oven to 180C
In a small bowl make a paste out of the food colouring and cocoa, and mix until smooth.
Combine all other ingredients in a large mixing bowl. Add cocoa paste to the cake mixture and beat  until light  and well combined. Spoon mixture into cupcake molds.  

Bake for about 10-15 minutes or until a skewer comes out clean. Allow to cool completely before icing.
For the icing, whip butter until white and add the rest of the ingredients. Mix until smooth. Spread over cooled cupcakes.


  1. Yumm, like the idea of having cocoa in them as well. Btw, you can "make" buttermilk by simply adding some lemon juice or vinegar to some milk, if you're ever out. Also helps the puppies rise.

    1. Thanks for the tip Zo! Will have to try that next time I make them :)