Martha Stewart’s Red Velvet Cupcakes


I’ve been searching for ages for a decent recipe for really red red velvet cupcakes using a red paste! My last one makes really fluffy cupcakes and not as red but this one makes them super red and really moist!

The frosting I adjusted as Martha’s recipe didn’t turn out as I had hoped!

Here’s the recipe! 😀



2 1/2 cups plain flour

2 tbsp cocoa powder

1 tsp fleur de sel

1 1/2 cups caster sugar

1 1/2 cups vegetable oil

2 large eggs

1/2 tsp red food color gel

1 tsp vanilla extract

1 cup buttermilk

1 1/2 tsp baking soda

2 tsp  white wine  vinegar


Preheat oven to 180ºC.

Prep  tins with paper cases.

Whisk together cake flour, cocoa, and salt.

With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated,then mix in food color and vanilla.

Reduce speed to low.

Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each.

Stir together the baking soda and vinegar in a small bowl.

add mixture to the batter, and mix on medium speed 10 seconds.

Divide batter evenly.

Bake for 20 minutes .

Transfer tins to wire racks to cool.

The Frosting!


1 block of unsalted butter

1 block of full fat cream cheese

2-3 cups of icing sugar

1 tsp vanilla extract


Beat together until smooth.

Choose piping nozzle and pop into piping bag and frost cupcakes!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s