American · serves 2

Red Velvet Cupcakes

The cake in cupcake form, which is honestly how it's best eaten.

45 min Some work Vegetarian

Ingredients

  • 250g plain flour
  • 220g caster sugar
  • 2 tbsp cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 240ml milk
  • 1 tbsp apple cider vinegar
  • 150ml sunflower oil
  • 2 tsp vanilla extract
  • 2 tbsp red food colouring
  • Frosting: 200g cream cheese, 100g butter, 350g icing sugar

Method

  1. Milk and vinegar, 5 minutes.
  2. Sift flour, sugar, cocoa, soda and salt.
  3. Soured milk, oil, vanilla and colouring in. Mix briefly.
  4. Cases three-quarters full. 180°C for 20 minutes.
  5. Cool completely before frosting — cream cheese frosting slides off anything warm.
  6. Beat cream cheese and butter smooth, add icing sugar gradually. Chill 20 minutes if it's soft, then pipe.

Questions people ask about Red Velvet Cupcakes

How long does Red Velvet Cupcakes take?

About 45 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of maida in Red Velvet Cupcakes?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Red Velvet Cupcakes ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Red Velvet Cupcakes vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Red Velvet Cupcakes?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

Don't know what to cook? Let it decide →

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