Ohhh…….Red Velvet Cupcakes

I had never heard of this cake until I watched Bethanny’s Getting Married.  Bethanny Frankle was one of the original Housewives of New York, and then went on to have her own show where she gets maried.  She insisted (very strongly) that she have this particular Red Velvet cake for her wedding cake.  Anyway, it has been on my mind for quite a while, and I had looked through a zillion recipes, and then found this one from www.catecancook.blogspot.com that already had the conversions done, and she in turn had adapted it from www.joyofbaking.com

Red Velvet Cupcakes

200g plain flour 

1/4 teaspoon baking powder
1/4 teaspoon salt
10 grams cocoa powder
60g butter, at room temperature
180g white caster sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 tbs red liquid food colouring
1/2 tsp white vinegar
1/2 tsp bi carb soda

Cream Cheese Icing

250g cream cheese, at room temperature
1 tsp vanilla extract
110g icing sugar, sifted


  1. Preheat oven to 180 degrees C (non fan forced)
  2. In a large bowl sift together the flour, baking powder, salt, and cocoa powder.
  3. In the bowl  beat the butter until soft 20 seconds on Speed 5
  4. Add the sugar and beat  until light and fluffy for 30 seconds speed 5  
  5. Add the egg and beat for 10 seconds speed 3.  Scrape down the sides of the bowl.  
  6. Add the vanilla extract and beat until combined 5 seconds speed 6
  7. In a measuring cup whisk the buttermilk with the red food colouring.  With the TMX on speed 3, alternatively add the flour mixture, and then the buttermilk mixture to the bowl.  Do this in three additions, ending with the flour mixture.
  8. In a small cup combine the vinegar with the bi carb soda.  Allow the mixture to fizz, and then quickly mix into the  batter 10 seconds speed 6
  9. Now they said to work quickly – but I couldn’t and it didn’t seem to make much of a difference. Divide the batter amongst your prepared muffin cups.  Smooth the tops
  10. Bake in the oven for 15-20 minutes, or until a toothpick comes out clean (my oven was 15 mins)
  11. Cool the cakes on a wire rack until completely cool.


  1. To make the cream cheese icing place the cream cheese in the bowl TMX with the Butterfly attachment. Beat the cream cheese until smooth 20 seconds speed 4,  scrape down the bowl.
  2. Add the vanilla and icing sugar, and beat until the mixture in nice and smooth for 20 seconds speed 4.  You may need to add more icing sugar to get the right consistency.  
  3. Pipe the icing onto the cupcakes and crumble your “sacrificial” cupcake and top of the icing with those lovely red crumbs!!

Hints & Tips

  • I forgot to put the butterfly attachment on for the icing, so it may come up a bit fluffier if you use it.
  • I used TMX Raw sugar, that I had previously made into icing sugar.  Doing this will give you an off white colour for the icing – so I do suggest you use the white icing sugar
  • You could use anything to decorate these little puppies
  • You can use this mixture to make a cake and put the cream cheese filling in the middle and the top
  • Most  Red Velvet cupcake recipes I found, used around 20ml of Red colouring or like this recipe 1 Tablespoon.  That was a bit too much for my liking, so 1 only used 1 Teaspoon.  If you are conscious of what colourings go into your food, just use the 1tsp that I did.  As you can see from the pics, they still came out quite red.
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