Red Velvet Cupcakes
- Feb 15
- 2 min read
Ingredients
Cupcakes
1 ¼ cups plain flour
¼ tsp baking powder
¼ tsp salt
1 Tbsp cocoa powder
60 g unsalted butter (at room temperature)
¾ cup Chelsea White Sugar
1 egg
½ tsp vanilla extract (or 1 tsp vanilla essence)
½ cup buttermilk
1 Tbsp red food colouring
½ tsp white vinegar
½ tsp baking soda
Cream Cheese Frosting
225 g cream cheese (at room temperature)
½ tsp vanilla extract (or 1 tsp vanilla essence)
½ cup Chelsea Icing Sugar (sifted)
¾ cup cream
Method
1. Preheat & Prepare
Preheat the oven to 180 °C (fan bake). Line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients
In a large bowl sift together the plain flour, cocoa powder, baking powder, and salt. Set aside.
3. Cream Butter & Sugar
In a separate bowl, cream the unsalted butter and Chelsea White Sugar together until light and fluffy. Stir in the vanilla extract and egg.
4. Combine Wet Ingredients
In a small bowl, mix the buttermilk with the red food colouring.
5. Alternate Mixing
Add the dry mixture and coloured buttermilk mixture to the butter-sugar mixture in three parts, alternating between them. Mix well after each addition so the batter becomes smooth and even.
6. Activate Baking Soda
In a small cup combine the baking soda with the white vinegar — it will fizz. Quickly pour this mixture into the cake batter and stir by hand until combined.
7. Bake
Divide the batter evenly between the cupcake liners (about ¾ full). Bake for 18–20 minutes, or until a skewer inserted in the centre comes out clean.
Allow the cupcakes to cool in the tin for 10 minutes, then move to a wire rack to cool completely before frosting.
Cream Cheese Frosting
8. Make the Frosting
In a mixing bowl, beat the cream cheese, Chelsea Icing Sugar, and vanilla extract until smooth.In another bowl, whip the cream until soft peaks form.Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.
9. Frost & Decorate
Spread or pipe the frosting onto the cooled cupcakes. Add fun sprinkles, red velvet crumbs, or edible glitter if you like!
Serving & Storage
Serve immediately or refrigerate until needed.
Store in an airtight container in the fridge for up to 3 days.
Bring to room temperature before serving for best flavour and texture.
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