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Red Velvet Cupcake


  • 1 1/4 cup sifted cake flour

  • 1/4tsp salt

  • 2tbsp cocoa powder

  • 57g room temp unsalted butter

  • 150g granulate white sugar

  • 1 large egg

  • 1 egg yolk

  • 1tsp vanilla essence

  • 1/2 cup buttermilk

  • 1tbsp red food colouring

  • 1/2tsp white distilled vinegar

  • 1/2tsp baking soda


  1. Preheat oven 175degC.

  2. Sift flour, salt and cocoa together. Set aside.

  3. Beat butter with sugar until doubled in volume and fluffy, add egg and egg yolk, one at a time, beat until well mixed, add vanilla extract.

  4. In a small dish, using a fork, combine buttermilk and red food coloring.

  5. In 3 additions, starting and ending with flour, add flour and buttermilk mixture into the butter mixture. Beating on low speed until incorporated.

  6. In a small cup combine vinegar and baking soda, let the mixture fizz (it will be little foamy) and then at once fold it into the batter.

  7. Fill your lined muffin pan, work quickly, smooth the tops with back of the spoon or spatula.

  8. Bake in preheated oven for about 18-23 minutes, until toothpick comes out clean.Rotate the muffin pan in half way of baking time.

  9. Once done, let cupcakes cool in the pan for about 5minutes, then remove onto the cooling rack and cool completely.

  10. Frost the tops with cream cheese frosting.

Adapted from Haniela's

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