Red Velvet Cupcakes

I can’t help but smile a little at these beauties. I feel like Ramond Blanc when he talks about chocolate – close to tears.

This is definitely the best recipe I have come across for red velvet cupcakes. Not only is the colour perfect as these little beauts aren’t a worryingly synthetic kind of red, but they taste better than any red velvet I’ve tried! They truly provide one with a (what some may call controversial) cakegasm. Cream cheese frosting? Easy as easy could be. I’ve tried many recipes and variations for cream cheese frosting and not only do they fail to meet expectations but they’re unnecessary in both ingredients and method. This one is foolproof. So please, please make these because I don’t see how life could be as sweet without them!

Props to Hummingbird bakery, you cakey-frosty-geniuses seriously know how to get your bake on.

Adapted from Hummingbird Bakery’s recipe for the almighty Red Velvet


For the red velvet cupcakes:

  • 60 unsalted butter, room temperature
  • 150g caster sugar
  • 1 egg
  • 10g cocoa powder (I use Green & Blacks), sifted
  • ½ teaspoon vanilla extract
  • 30ml red food colouring
  • 120ml sour cream
  • 150g all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 teaspoon malt vinegar

For the cream cheese frosting:

  • 300g icing sugar, sifted
  • 50g unsalted butter, room temperature
  • 125g cold cream cheese



For the red velvet cupcakes:

Preheat oven to 170°c

In a large bowl cream together the butter and sugar for around 2 minutes, until it’s light and fluffy. Add the egg and beat thoroughly.

In a separate bowl combine the cocoa powder, vanilla extract and red food colouring and mix into a thick and sticky paste. Add the paste to the mix, using a spatula to scrape the bottom and sides until the paste is completely mixed in and the mix is evenly red in colour.

With the mixer on low pour in half of the sour cream and half of the flour and mix until combined. Repeat the process, adding the rest of the sour cream and flour. Use a spatula to scrape the bottom and sides as you go along to make sure everything is well mixed and none of the flour has been left to sink to the bottom.

Keeping the mixer on a slow speed add the salt, baking powder and malt vinegar, then turn the speed up to high and beat for 2-3 minutes.

Pour into cases and bake on the middle shelf of your oven for 20-25 minutes or until a toothpick comes out clean. Don’t be tempted to open the oven for at least 20 minutes before checking their readiness.

For the cream cheese frosting:

Beat the icing sugar and butter together until combined – the mixture should resemble breadcrumbs.

Add all the cream cheese in one go and beat on a medium speed until all the ingredients are well incorporated.

Mix only until all the icing sugar and cream cheese is incorporated. If you over-mix the frosting will become runny – and you totally wouldn’t want that.

Feel free to devour these as if no one’s watching.

Makes 12 cupcakes


4 responses

  1. Pingback: Payment method: cupcakes « Indulge & Devour

  2. As a person who literally never bakes, I can definitely recommend these to just about anyone, they’re easy to make and they taste divine. I made them for the first time yesterday, followed the recipe exactly and they came out perfect, only change was I had to leave mine in the oven for 25 mins but that’s because my oven is not really suited to baking. I actually ended up making another batch today with the leftover ingredients and I am now trying to stop myself from eating all 12!

  3. Pingback: Summer as I know it « Indulge & Devour

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