Red Velvet Cupcakes

Makes 20


  • 300g Caster sugar
  • 120g unsalted butter – room temperature
  • 250g plain flour – sieved
  • 2 medium eggs – beaten
  • 250ml buttermilk
  • 5 tbsp cocoa powder
  • 1 tbsp distilled vinegar
  • 2 tbsp red food colouring
  • 1 tsp vanilla essence
  • 1 1/2 tsp bicarbonate of soda
  • 1 tsp salt
  • Frosting of your choice


  1. Preheat oven to 180c.
  2. Place 20 muffin cases into 2 muffin trays.
  3. In a large bowl, using an electric whisk, beat the butter and sugar until light and fluffy.
  4. Add the beaten eggs, buttermilk, red food colouring and vanilla essence and combine.
  5. Stir in the vinegar and bicarbonate of soda.
  6. in another bowl, combine the sieved flour, cocoa powder and salt.
  7. Gradually add to the wet mixture, stirring to combine.
  8. Spoon into muffin cases. Do not overfill as this mixture is very light and rises well.
  9. Bake for 20-25mins until tops of cupcakes are springy to the touch.
  10. Transfer to a cooling tray.
  11. Add frosting of your choice. I used buttercream.