Red Velvet Cupcakes with Cream Cheese Icing

Makes 12-15  


  • 625ml cake flour
  • 30ml cocoa
  • 7.5ml salt
    • Sift the above dry ingredients. Set aside.
  • 2 eggs
  • 375ml sugar
  • 375ml oil
  • 250ml buttermilk
  • 5ml vanilla
  • 7.5ml bicarbonate
  • 5ml white vinegar
  • 45ml red food colouring
  • For the Icing
    • 125g cream cheese
    • 125g unsalted butter, softened
    • 500g icing sugar


  1. Preheat oven to 180°C.
  2. Whisk dry ingredients together. Set aside.
  3. Beat the eggs and sugar together until creamy.
  4. Add the remaining moist ingredients and beat well.
  5. Add the food colouring last. The mixture should be a very deep red.
  6. Then add the dry ingredients and beat until well mixed.
  7. Fill cookie cups ½ full. Bake for 20-25 minutes or a little longer if necessary.
  8. For the Icing
    1. Beat the cream cheese and unsalted butter together until softened.
    2. Then add the icing sugar and beat well until light and fluffy.

© sharon glass 2012 | For more recipes: