Red velvet cake is red due to (in addition to red food colouring) a chemical reaction between buttermilk, vinegar and cocoa. If there’s no vinegar in the recipe it’s not real red velvet, just vanilla sponge cake with food colouring. These are the genuine version and have a white chocolate cream cheese frosting. They have a slight red tinge, but the cocoa powder makes them closer to deep brown than bright red.
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- White chocolate cream cheese frosting and heart sprinkles
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- Frosted red velvet cupcakes
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- Label for red velvet cupcakes
Red Velvet Cupcakes
Prep time
Cook time
Total time
Author: Harry Jennerway
Serves: 15 cupcakes
Ingredients
Cupcakes
- 100g caster sugar
- 90g butter
- 220g plain flour
- 1 tbsp cocoa powder
- Dash salt
- 1 egg
- 1 tbsp red food colouring *
- 2 tsp vanilla extract
- 180ml milk
- ¾ tsp baking soda
- ¾ tsp vinegar
Cream Cheese Frosting
- 180g cream cheese
- 50g butter
- 250g icing sugar
- 60g white chocolate, melted
Directions
Cupcakes
- Preheat the oven to 175C/350F line 15 muffin cases or a muffin tray with cases.
- In a small bowl, mix the flour, cocoa powder and salt.
- Cream the butter and sugar until lightened.
- Add the egg, food colouring and vanilla extract.
- On low speed, add half of the flour mixture, then half of the milk, then remaining flour then finally the remaining milk.
- In a small bowl, mix the vinegar and baking soda, then immediately stir into the batter.
- Fill the cases ⅔ full and bake for 16-18 mins until springy.
- Cool in the pan for 5 mins, then transfer to a wire rack before frosting.
Cream Cheese Frosting
- Beat the butter and cream cheese until smooth.
- Stir in the icing sugar with a knife, then mix on high speed.
- Add the vanilla, then the melted white chocolate.
- Frost the cupcakes and sprinkle with heart sprinkles.
Notes
* Make sure the food colouring you use is bake stable so it doesn't fade as much in the oven.
Bake for 15 mins until springy and risen
Bake stable red food coluring
