The Smoothest Red Velvet cupcakes

I love red velvet cupcakes! Mainly because of the cream cheese frosting though! And the rich red colour is awesome! I’ve used this recipe for a long time and it always works for me. The only change in these this time is the fact that I had to melt my butter because of how cold my kitchen is! Left out for days and it’s still rock hard! And yes I have tried every trick there is to soften it! A warm bowl and plate is the nearest I’ve gotten! So any unusual tricks- let me know in the comments!

If you don’t have buttermilk because you forgot to buy it like I did then mix 1 cup of ordinary milk and 1tbsp of white wine vinegar and set aside until you need it.


Ingredients for the cupcakes

1/2 cup butter (melted)

1 +1/3 cup caster sugar

2  eggs

1/4 cup 100% cocoa powder

50ml red food coloring (full bottle)

2 tsp vanilla extract

3 cups plain flour

1tsp salt

240ml buttermilk or  1 cup milk + 1 TBSP white wine vinegar

1tbsp white wine vinegar

1tsp bicarbonate of soda


Preheat the oven to 190º, and line the cupcake pan.

Cream the butter and sugar until pale and fluffy, then add the eggs one at a time.

Stir together the cocoa powder, food coloring and vanilla to make a paste in a small bowl.

Add the paste to the egg mixture and mix thorough

Sift the flower and salt together and then add the flour to the batter in 3 parts, alternating with the buttermilk.

In another small bowl mix the vinegar and bicarbonate of soda, then add to the cake batter.

Spoon into cupcake cases.

Bake in oven for 20 minutes. Allow to cool for a bit before you frost them.

Icing Ingredients

100g unsalted butter

600g icing sugar

250g cream cheese


Beat butter until soft and white.

Add sifted icing sugar in 3 parts.

Add cream cheese gradually, if it’s very wet don’t add it all.

If it gets too wet then add more icing sugar.





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