Red Velvet Cupcakes

Red Velvet Cupcakes


It’s not quite February yet but I’m seeing Valentine’s Day ideas all over social media. Have you been looking around at ideas yet? To give you some inspiration this week I’ve made Red Velvet Cupcakes which goes with the whole red & white theme of Valentines Day.

My cupcakes didn’t turn out quite red enough in my opinion but they did taste great! I used a very dark cocoa powder so this could be the reason but be warned, this recipe requires a lot of red food colouring.

I decided to decorate the cream cheese icing with rice paper butterflies. You can buy sheets of rice paper from Amazon for around £5 and I used some butterfly punches that I already had at home. I also sprayed the butterflies with an edible pearlised shimmer spray but sadly this didn’t show up so well in the photos.


Red Velvet Cupcakes – Makes 12

60g softened butter

150g caster sugar

1 egg

20g cocoa powder

40ml red food colouring

1/2 tsp vanilla extract

120ml buttermilk

150g plain flour

1/2 tsp  bicarb

1 1/2tsp white vinegar

Turn the oven onto 170°C

Measure out the butter & caster sugar in the mixer bowl and beat on a medium speed until light & fluffy.

Scrape down the sides and add the egg. Beat until well incorporated. Scrape down the sides and mix again.

In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste. Note on the food colouring: I use gel paste food colouring and 40ml of this would have been more than my whole bottle. I squeezed a small dollop into some water to make up 40ml and thought this would have been strong enough. I would recommend using at least half a tsp of gel paste food colouring with water for this recipe as mine was not strong enough.)

Add to the butter and mix until all combined. Scrape down the sides and mix again.

Turn the mixer down to low and slowly pour in half the buttermilk. Beat until well mixed and then add half the flour and mix again until incorporated. Add the other half of the buttermilk and mix well. Then the remaining flour and mix again until incorporated.

Scrape down the bowl, turn the speed up to high and mix until you have a smooth and even mixture.

Turn the mixer down to slow and add the bicarb and vinegar, beat until well mixed and then turn the mixer up to high again and mix for another 2 mins.

Evenly divide the mixture between 12 paper cases which should be about 2/3 full.

Bake for 20mins until a skewer inserted into the centre comes out clean.


Cool in the tray for 5 mins and then remove to a cooling rack.

Cream Cheese Icing

300g icing sugar

50g softened butter

125g cold cream cheese

Sift the icing sugar and add butter. Slowly beat this to prevent a white storm cloud until the mixture comes together.

Add the cream cheese and beat on medium until well incorporated. Scrape down the sides and turn the speed up to high, beat for about 5 mins until light & fluffy. Don’t beat much longer than this as it can become runny.


I chose to pipe my cream cheese icing onto the cupcakes but you could also just spread it with a knife.

I hope you like this recipe and if you give it a try please remember to tag me in your pics #sprinklesinthewild



P.S. This recipe is from the Hummingbird bakery Cookbook with a few tweeks to the way I like to do things.

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