After much contemplation, I’ve decided to give my recipes away more often. There’s not much point in keeping them a secret! And if you guys like baking as much as I do, I am SO happy to share them with you. So, on this lovely restful public holiday, I present to you my red velvet cupcake recipe. By now you must know how much I love red velvet.
Red Velvet Cupcakes (makes 12)
Ingredients:
- 1.5 cups of cake flour
- 1 cup of sugar
- 10g cocoa (about 1/8 cup)
- 1/2 cup of milk
- 113g butter (at room temperature)
- 2 large eggs (at room temperature)
- 1 tsp baking powder
- red food colouring (I use Cake Flora, but you can use any brand you like).
Directions:
- Preheat your oven to 180 degrees (Celsius).
- Set aside a 12-cup cupcake tray with cupcake liners.
- In a large-ish bowl, cream the butter until smooth.
- Add the sugar gradually and beat until fluffy and white (this should take about 3 minutes with an electric mixer).
- Add the eggs, one at a time, and mix well after each one is added.
- Add red food colouring to the milk until the milk is bright red.
- Add the dry ingredients in three parts, alternating with the milk.
- Now it’s time to spoon the batter into the cupcake liners. They should be about three-quarters full.
- Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Voila! You have red velvet cupcakes 🙂 Want some cream cheese icing to finish it off?
Cream Cheese Icing
Ingredients:
- 85g butter (at room temperature)
- 110g cream cheese (at room temperature)
- 1/8 cup brown sugar
- 4 cups icing sugar
- 2-4 tablespoons milk, depending on the consistency you want
Directions:
- Cream the cream cheese with a mixer for about 1 minute.
- Add the butter and beat until the two are smoothly combined.
- Add the brown sugar and mix it in.
- Add the icing sugar, one cup at a time, mixing after each cup.
- Add milk according to your preference.
- Ice your cupcakes and EAT THEM 🙂
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looks awesome. I’m going to give the recipe a try
I made this yesterday. Your recipe is PERFECT as no wastage of icing occurs. I love it! I’m going to put up a blogpost soon regarding my take on it 🙂 thank you so much for sharing it 🙂
What wonderful feedback to get, thanks Fatima 🙂
Did you bake them at 180 degrees? I think they were useing celsius not fahrenheit. When I first started them I thought 180 was low for baking. I have turned up my oven to 350. We will see if this works. Big Oops on my part.
Yes Amy, it’s Celsius. Sometimes I forget to add the ‘C’, but thanks for reminding me, I must get better at it. Hope they still turned out alright 🙂 x
They did turn out great! I think I will make them again today and substitute green food dye for the red and bake some for Saint Paddy’s Day! I hope they taste the same. I don’t see why they won’t! Thank you so much for this recipe! 🙂
It’s my pleasure Amy 🙂
I just printed your receipe, and am gonna try it over the weekend….looks amazing. 🙂 Cant wait.
I hope they turned out well Jessica 🙂
I just printed your recipe, and am gonna try it over the weekend….looks amazing. 🙂 Cant wait
my red velvet cupcakes keep sinking in the middle ? can you help?
Hi I was asked to bake 120 red velvet cupcakes for a friends bosses 50th office party. I used your recipe and every single batch was a success!!! I also received feedback that they where out of this world and that everyone loves them. Thank you so much for sharing your recipe.
Wow Dee, that is so great to hear, thank you for the feedback 🙂 I am so glad they were a success. x
i’ve been searching all day for a recipe that doesnt include distilled vinegar or buttermilk and i have finally found it 🙂 im so happy im about to start baking! thank you so much
i am so excited to get started… are they moist?
Hi!
Thank you for sharing your recipes! I tried this one yesterday…and they were marvelous…but a little dry:( How can I make my cupcakes come out moist and soft?
You could try using buttermilk instead of normal milk, for extra moisture. Also make sure you don’t bake them for too long. Good luck, thank you for the feedback 🙂 x
Hi! I‘m finding for a red velvet cupcake which is easy and delicious! And i think this recipe is great! But, i‘m wondering what kind of milk should I use to make it? Is it better if I use buttermilk as many recipes out there uses buttermilk… Hope you can reply me ASAP as I need to bake this for my graduation party! Thank you for sharing this wonderful recipe! ^^
Normal milk should be fine, but buttermilk works great too, and some people do prefer it. Good luck 🙂
Hi! I love your recipe and thanks for sharing it! 🙂 But one question.. is it unsweetened cocoa or cocoa? Will there be a difference is if use unsweetened cocoa? 😉
It needs to be unsweetened. Good luck! 🙂
Hi! I made these a week ago and I just wanted to say that your recipe is perfect and they tasted amazing! It was my first time making and tasting red velvet cupcakes and cream cheese icing and I’m glad it was with this recipe. I am officially a red velvet fan. 🙂
Thank you, I am so glad the recipe worked for you! 🙂
I just found this recipe, can’t wait to make it!
I also have a quick question before I try them out, do you use castor sugar or regular sugar?
Regular 🙂 Good luck!
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[…] Red velvet cupcakes from Bake Love Not War. […]
Hi
Dying to try this recipe but instead of using food colouring, I’d like to try beetroot. How much beetroot juice should I use to get a nice deep red?
do you use sweetened or unsweetened cocoa?
Unsweetened 🙂
My lips are sealed… « Happy Place Baker
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These cupcakes look so divine – I just have to try this recipe!
Reblogged this on Yesterday, Today & Tomorrow and commented:
I recently tasted my first Red Velvet Cupcake (a bought one) and was so impressed that I immediately went on a hunt for a recipe to bake my own.
Today I found this recipe which looks amazing and I will be baking them this weekend!
Thank you for sharing this recipe.
It’s a pleasure Monique, I hope it worked for you 🙂
I have yet to try i, will let you know how it comes out.
i want try to make it !wish me luck xoxo
How big are the cups
How many cups of butter is 113 grams?
It is roughly half a cup.
the milk in the recipe means buttermilk right?
No, I just used normal full cream milk. But you can definitely use buttermilk if you prefer it 🙂
Reblogged this on Easy to bake family treasures and commented:
The latest craze…. Red Velvet Cupcakes – Yet another cupcake recipe. What can I say? Im cupcake crazy
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I’ve made this recipe for birthdays, kitchen teas, stork parties…a winner every time! Thank you so much for sharing!!!
I absolutely adore this recipe! I get perfect, delicious, crowd-pleasing red velvet cupcakes every time. I really want to make a red velvet cake for dessert this Christmas and I was wondering if you could help me to use your cupcake recipe to bake a regular cake? Thank you so much for all your delicious recipes!