Red Velvet Cupcake Recipe!

Saturday, February 09, 2013

red, velvet, cupcakes, recipe, food, blog, blogger, baking, frosting, cream, cheese

red, velvet, cupcakes, recipe, food, blog, blogger, baking, frosting, cream, cheese

red, velvet, cupcakes, recipe, food, blog, blogger, baking, frosting, cream, cheese

red, velvet, cupcakes, recipe, food, blog, blogger, baking, frosting, cream, cheese

So today is my 20th Birthday and what better way to celebrate than with my favourite cupcake of all time. Red Velvet! It's soooo tasty and cream cheese frosting is my ultimate frosting. So here's the recipe:

Adapted from the Hummingbird Bakery.

60g unsalted butter at room temperature
150g caster sugar
1 egg
20g cocoa powder
40ml red food colouring
½ tsp vanilla extract
120ml buttermilk
150g plain flour
½ tsp bicarbonate of soda
1½ tsp white vinegar

For the frosting:
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold

1. Preheat the oven to 170°C/325°F/gas mark 3.

2. Put the butter and the sugar in a bowl and mix together (I used a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Slowly add the egg and beat until everything is well incorporated.

3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Slowly pour in half the buttermilk.

4. Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again and beat until you have a smooth, even mixture. Add the bicarbonate of soda and vinegar. Beat until well mixed.

5. Spoon the mixture into 12 paper cases until two-thirds full and bake in a bun tin, in the preheated oven for 20 to 25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

6. Make the frosting by beating the icing sugar and the 20g of the unsalted butter together until the mixture comes together and is well mixed. Add the cream cheese in one go and beat it until it is completely incorporated. Continue beating until the frosting is light and fluffy, at least five minutes. Do not overbeat, as it can quickly become runny.

7. Top or pipe the cream cheese frosting on top of your cupcake. 

8. Shovel the cupcakes in until your ready to burst! Hey it is my birthday!


9 Replies


  1. what beautiful pictures!

  2. happy birthday lovely, enjoy! these look super yum!xx

    vintage teapot//fashion, beauty & life

  3. I still haven't tried red velvet cupcakes (terrible I know!) though these look so tasty I don't know why I haven't got round to it yet.
    Hope you have a lovely birthday and enjoy eating as much cake as you want :) x

  4. Happy birthday,dear! May all your wishes come true!
    Your pics of food always soooo good they made me drool!)))I want to learn how to cook these myself now so I could do such delicious things myself!

  5. Hip Hip Happy Birthday! Cakes look scrummy x

  6. Happy Birthday lovely! Mmmm, I love cream cheese frosting. I've still never tried red velvet cake though and I think I've now been persuaded to crack out the baking utensils.
    Mel x

  7. Happy birthday for yesterday! Your pics are gorgeous, I made red velvet whoopie pies once, although it was a bit of a disaster as I'm not very good :) xx

  8. I hope you had a fantastic birthday, especially in East Anglia! (I went to UEA to study Law and loved it!)
    I have made this recipe tons and tons of times and I must say that I am not a Hummingbird Bakery fan anymore. Especially after my trip to their Soho store. It was disgusting.
    The one thing I found was that the cream cheese icing is a bit runny. I worked on this for a long time. What I do now is add the butter and icing sugar together and beat it senseless until it's really thick and glossy and almost white. Then I add the cream cheese very carefully and only in very small amounts at a time. It tends to do the trick!

    Lovely photos :) I've followed you on GFC and I hope you'll pop by my blog and have a look.
    Samantha x


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