Red Velvet Cupcake
Prep time: 
Cook time: 
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Serves: 12 cupcakes
  • All-purpose flour – 125 gms (1 & ¼ cup)
  • Baking powder – ¼ tsp baking powder
  • Salt – ¼ tsp
  • Cocoa powder – 1 tbsp
  • Unsalted butter – 57 gms (¼ cup)
  • Granulated white sugar – 150 gms (¾ cup)
  • Egg – 1, large, at room temperature
  • Vanilla extract – ½ tsp
  • Buttermilk – 120 ml (½ cup)
  • Liquid red food color – 1 tbsp
  • White vinegar – ½ tsp
  • Baking soda – ½ tsp
  • Whipped cream for frosting
  1. Preheat oven to 175 C / 350 F and line a 12-cup muffin tins with paper cupcake liners.
  2. In a large bowl, combine together the flour, baking powder, salt and cocoa powder.
  3. Using a stand mixer or hand mixer, beat the butter in a large bowl until soft, for about 1-2 minutes. Add the sugar and beat until light and fluffy which would take about 2-3 minutes.
  4. Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
  5. In another small bowl, whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
  6. In a small cup combine the vinegar and baking soda. Allow the mixture to bubble and then quickly fold into the cake batter.
  7. Working quickly, divide the batter evenly among the 12 muffin cups (you can use an ice-cream scoop for ensuring equal distribution) and smooth the tops with an offset spatula or the back of a spoon.
  8. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
  9. Cool the cakes in their pans on a wire rack for 10 minutes and then remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large open star decorating tip to pipe the frosting.
Recipe by Flavor Quotient at