اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ

Red Velvet Cupcakes

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5 from 2 votes
These red velvet cupcakes are deliciously light and fluffy with a tangy cream cheese frosting. A tender sponge with a gentle hint of chocolate paired with a gorgeous cream cheese frosting will make you want these all the time!
Red Velvet Cupcakes

Red Velvet Cupcakes

These red velvet cupcakes are deliciously light and fluffy with a tangy cream cheese frosting. Soft, buttery and moist these are the best cupcakes for any special occasion.
5 from 2 votes
Sadia Halimah Aziz
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12 cupcakes
Calories: 276kcal

Ingredients

Sponge

  • 140 g Plain Flour
  • 60 g Unsalted Butter softened
  • 100 g Sugar
  • 120 ml Buttermilk
  • 2 tbsp Vegetable Oil
  • 2 Eggs
  • 1 tbsp Cocoa Powder
  • 1 tsp Vanilla Extract
  • 1 tsp Vinegar
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • Red Food Colouring

Frosting

  • 350 g Icing Sugar sifted
  • 175 g Unsalted Butter softened
  • 175 g Cream Cheese
  • 1 tsp Vanilla Extract

Instructions

  • Preheat the oven to gas mark 4 or 180°C (350°F)
  • In a small bowl mix the flour, baking powder and salt together until well combined
  • In another bowl cream together the butter and sugar for 5 minutes until there are no visible grains of sugar
  • Add the vegetable oil the whisk for another 2-3 minutes until pale and fluffy
  • Add the eggs one at a time, fully incorporating after each addition
  • Add the vanilla extract, vinegar, cocoa powder, and red food colouring and whisk until well combined (see note 1)
  • Alternate between adding the flour mixture and buttermilk, beginning with the flour and ending with the flour, then whisk until well combined (see note 2)
  • Line the cupcake tray with cases then transfer the batter evenly into each one
  • Bake in the centre of the oven for 15 minutes until a toothpick inserted in the centre of the cupcake comes out clean
  • Cool in the tin for 5 minutes then remove and allow to cool completely on a wire rack whilst the frosting is prepared
  • In a bowl beat the butter for 5 minutes until pale and creamy
  • Add the icing sugar in gradually and whisk until there are no grains visible
  • Add the vanilla extract and beat for 5 minutes to ensure that everything is well incorporated
  • Add the cream cheese and beat until smooth and the frosting has reached your desired consistency
  • Transfer the frosting into a piping bag then pipe on to the cooled cupcakes (see note 3)
  • Your red velvet cupcakes with cream cheese frosting are ready!

Notes

Note 1 – The amount of red food colouring you will need to add will depend on the type of food colouring you use. Just add enough to reach your desired colour
Note 2 – Split the flour into three parts and the milk into two, so you start with the flour and end with the flour
Note 3 – For decoration you can crumble one cupcake and sprinkle it on top
Ingredient Alternatives
Buttermilk – You can make your own buttermilk by adding 1 tsp lemon juice to milk and then leaving for 10 minutes

Nutrition

Calories: 276kcal
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Sadia

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The Aziz Kitchen

Salaam and hello everyone!

I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.

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