Red velvet cupcakes

By Faeza
13 July 2016

red velvet


¦ 120g butter, softened

¦ 315g (1 ½ cups) castor sugar

¦ 2 eggs

¦ 30ml (2 tablespoons) cocoa


¦ 1 bottle (40ml) red food


¦ 5ml (1 teaspoon) vanilla essence

¦ 250ml (1 cup) buttermilk

¦ 300g (2 ½ cups) cake flour

¦ 5ml (1 teaspoon) salt

¦ 5ml (1 teaspoon) bicarbonate

of soda

¦ 15ml (1 tablespoon) white vinegar

Cream cheese icing:

¦ 390g (3 cups) icing sugar

¦ 50g butter, softened

¦ 125g cream cheese

¦ maraschino cherries for



Preheat oven to 170°C. Grease two 12-hole muffin tin or line with paper cups.

In a bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time and beat well.

In a separate bowl, mix the cocoa powder, red food colouring and vanilla essence to make a thick paste.

Add to butter mixture and mix very well.

Beat slowly while adding half the buttermilk and half the cake flour.

Mix well before adding the remaining buttermilk and flour. Beat until smooth.

Add salt, bicarbonate of soda and vinegar and mix well.

Spoon into muffin tins until 2/3 full and bake for 20 to 25 minutes; until they are springy to the touch.

Allow to cool on a wire rack.

For the cream cheese icing;

mix all ingredients together and pipe rosettes on the cupcakes and

decorate with maraschino cherries.