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Red Velvet Cupcakes

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Prep and cook time: 35 minutes

Makes: 12 cupcakes



140g | 5 oz | 1 ¼ cups self-rising flour

2 tablespoon cocoa powder

½ tablespoon bicarbonate of (baking) soda

Get Recipes from professional Pastry Chef Keiko

1 pinch salt

110ml | 4 oz | 7 tablespoon buttermilk

1 tablespoon white vinegar

½ tablespoon vanilla extract

1 tablespoon red food coloring

50g | 2oz | ¼ cup butter

175g | 6 oz | ¾ cup caster (superfine) sugar

1 egg


For the icing

300g | 10 ½ oz cream (soft) cheese

50g | 2 oz | ¼ cup butter, softened

1 tablespoon vanilla extract

350g | 12 oz  | 2 ½ cups icing (confectioners’) sugar



  • Preheat the oven to 170 degrees Celsius and place 12 paper cases in a bun tin.
  • Stir together the flour, cocoa, baking soda and salt in the mixing bowl. In another bowl mix the buttermilk, vinegar, vanilla and red food coloring.
  • Beat the butter and sugar together until pale and creamy. Beat in the egg a little at a time. Mix in 1/3 of the flour mixture, followed by half the buttermilk mixture, then another third of the flour, the remaining buttermilk and finally the last of the flour mixture.
  • Spoon the mixture into the paper cases. Bake for 20 minutes, until risen and springy. Remove and cool on a wire rack.
  • For the icing, whisk all the ingredients together, then cover and chill for 1 hour before using. Spread or pipe the frosting over the cakes.


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