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Perfect Red Velvet Cupcakes

DSC_0587                          With unlimited flavours to choose from, red velvet is one of the most sought out cupcake. What is so special about it? No, really I am asking a question I don’t have an answer for. Is it the vibrant colour? The velvety texture? Or is it the creamy cream cheese frosting that provides a perfect contrast?


I have tried and tested so many recipes of this particular cupcake and this one is THE best! There is just a touch of cocoa powder which makes sense as you are going to add red colour and it will conceal the chocolate colour anyway. And yes I am using artificial red colour. I am all for natural flavours and colours and but just not gutsy enough to use natural beetroot colour. Plus beetroot and baking soda aren’t a good combination.


ingredients: ( 24 cupcakes)

for cupcakes

2 1/2 cups flour

1 1/4 cups sugar

1 tsp baking soda

1 tbsp cocoa powder

3/4 tsp salt

2 eggs

1 1/2 cups vegetable oil

1 cup buttermilk

2 tbsp liquid red food colouring

1 tsp vanilla essence

1 tsp distilled white vinegar

for cream cheese frosting:

1 1/4 cups cream cheese, cold

6 1/2 tbsp butter, at room temperature

3 1/2 cups icing sugar

3-4 tsp vanilla essence


Preheat oven to 180 degree celsius. Line muffin pans with paper liners. In a medium bowl combine flour,sugar, baking soda, cocoa powder and salt, whisk to blend. In another bowl combine eggs, vegetable oil, buttermilk, red food colouring and white vinegar and beat on medium speed using an electric mixer for about a minute. Add dry ingredients and mix on low speed for about 2 minutes. Pour batter into paper liners and bake for about 18 minutes or until a toothpick inserted in the centre comes out clean. Don’t forget to rotate the pans halfway through the baking time. Let cool in pans for 5-10 minutes. Shift to wire rack and cool completely before frosting.

for cream cheese frosting:

Beat cream cheese and butter on medium speed with an electric mixer for about 2 minutes or until light and fluffy. Gradually add icing sugar and continue beating on low speed for 30-40 seconds. Increase the speed and beat for another 2 minutes. Blend in vanilla and mix well. Frost as you like.


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