Red velvet cupcakes

 

Method 1

Ingredients

100g/3½oz unsalted butter, softened

260g/9¼oz granulated sugar

2 free-range eggs

1 tsp vanilla extract

2 tbsp cocoa powder

2 tbsp vegetable oil

2 tsp red food colouring gel (natural food colouring won’t work here)

¼ tsp fine salt

250g/9oz plain flour

1 tsp bicarbonate of soda

½ tsp baking powder

120ml/4fl oz natural yoghurt

1 tsp apple cider vinegar

For the cream cheese icing

55g/2oz unsalted butter, softened

250g/9oz cream cheese, room temperature

150g/5½oz icing sugar

1 tsp vanilla extract

Method

Preheat the oven to 200C/180C Fan/Gas 6. Line a 12-hole muffin tin with paper cases.

In a large bowl, cream the butter and sugar together until smooth. Beat in the eggs, one at a time, then mix in the vanilla, cocoa powder, vegetable oil, food colouring and salt.

In another bowl, combine the flour, bicarbonate of soda and baking powder.

In a jug, mix the yoghurt and vinegar with 80ml/2¾fl oz water.

Stir half of the flour mixture into the butter, followed by half the yoghurt mixture. Stir in the remaining flour mixture and then the remaining yoghurt. Spoon the mixture into the paper cases, filling them about three-quarters full.

Bake for 20–25 minutes, or until a thin skewer inserted into the centre of a cupcake comes out clean. Remove from the tin and leave on a wire rack to cool completely.

To make the icing, beat the butter and cream cheese together until smooth and light. Add the icing sugar and vanilla and mix until smooth. Spread or pipe the icing onto the cupcakes. Scatter over red sprinkles if you like.

Recipe tips

If you don’t buy name-brand cream cheese, you’ll need to ‘drain’ it before using in the frosting, otherwise it could be too loose. To do this, lay two layers of kitchen paper on a plate. Add the cream cheese and cover with another two layers of kitchen paper, then press down, patting the cream cheese. Peel away the top layers of kitchen paper and tip the cream cheese into the mixing bowl.

Method 2

🧁 Cupcakes Ingredients (makes about 12–18)

Based on a variety of trusted recipes, including local South African versions

200–280 g cake flour (or all‑purpose flour, sifted)

1–2 tbsp unsweetened cocoa powder (use natural cocoa for optimum texture and color reaction)

½ tsp bicarbonate of soda

½–1 tsp baking powder

Pinch of salt

100–125 g unsalted butter, softened

200–250 g caster or granulated sugar

2 large eggs (room temperature)

175–180 ml buttermilk (or soured milk)

1 tsp vanilla extract

1 tbsp vinegar (white or apple‑cider)

~2 tbsp red food colouring (gel or liquid)

🧀 Cream Cheese Frosting Ingredients

250 g full‑fat cream cheese, softened

60–125 g unsalted butter, softened

225–400 g icing (powdered) sugar (adjust for thickness)

½–1 tsp vanilla extract + pinch of salt

🥄 Instructions

Prepare Cupcakes

Preheat the oven to 180 °C (350 °F) and line a muffin tin with 12–18 cupcake cases

Whisk dry ingredients together: flour, cocoa, baking soda, baking powder, and salt. Sifting helps avoid lumps

In a separate bowl, cream butter and sugar until light and fluffy (2–5 minutes). Beat in eggs one at a time, then stir in vanilla, food colouring, buttermilk, and vinegar

Add dry ingredients in batches, mixing on low speed and alternating with buttermilk if needed. Avoid overmixing

Spoon batter into the liners (about ¾ full) and bake for 15–20 minutes until a toothpick inserted in center comes out clean

Let cool in the pan for a few minutes, then transfer to a rack to cool completely.

2. Make Frosting

Beat softened cream cheese and butter until smooth.

Add vanilla and salt. On low speed, gradually sift in icing sugar until combined, then beat on medium‑high until fluffy and spreadable

Adjust consistency: add more sugar to stiffen, or chill briefly if too soft.

3. Decorate & Serve

Pipe or spoon frosting onto cooled cupcakes.

Optional: garnish with fruit (e.g. halved strawberries), red velvet crumbs, sprinkles or dusting sugar

Frosting can be piped just before serving. Store cupcakes in an airtight container at room temperature or refrigerated for up to 3 days

ℹ️ Why Red Velvet Is Special

Originally arising from 19th‑century mahogany (velvet) cake, acidity from buttermilk + cocoa created a subtle reddish-brown hue even without food dye 

In the 1930s‑40s, artificial red dye became common, giving the vibrant color we see today. Promoted by places like the Waldorf‑Astoria and Eaton’s in Canada

Modern recipes often include natural cocoa powder because its acidity helps with color and texture. Dutch‐processed cocoa, which is neutral, may yield a denser crumb and poor color reaction unless you adjust the recipe accordingly

📋 Recipe Summary Table

Component Quantity (for ~12 cups)

Cake flour ~200–280 g

Cocoa powder 1–2 tbsp

Baking soda + powder + salt ½ tsp + ½ tsp + pinch

Butter ~100–125 g

Sugar ~200–250 g

Eggs 2 large

Buttermilk ~175–180 ml

Vanilla 1 tsp

Vinegar 1 tbsp

Red food colouring ~2 tbsp (adjust intensity)

Cream cheese (icing) 250 g

Butter (icing) 60–125 g

Icing sugar 225–400 g (to desired consistency)

Vanilla + salt (icing) ½–1 tsp + pinch

💡 Tips for Best Results

🍧 Use natural cocoa powder for the classic tang and better color reaction with acidic ingredients

🎨 For vivid color, gel food colouring is most effective and less likely to affect taste

⚖️ Measure carefully—cupcake texture benefits from properly weighed and sifted dry ingredients

🌡️ Bring eggs and buttermilk to room temperature to avoid curdling. A slightly curdled batter will smooth out once flour is added