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Red Velvet Cupcakes

Red Velvet Cupcakes

Red Velvet Cupcakes


  • 2 ½ Cups Plain Flour
  • 1 ½ Cups Sugar
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 1 ½ Cups Vegetable Oil
  • 1 Cup Buttermilk (at room temp)
  • 2 Large Eggs (at room temp)
  • 2 Tablespoons Red Food Colouring
  • 1 Teaspoon Raspberry Flavouring
  • 1 Teaspoon White Vinegar
  • 1 Teaspoon Vanilla Extract


  1. Preheat the oven to 180°C (350°F). Line two (12 cup) cupcake pans with cupcake papers.
  2. In a medium sized mixing bowl, sift together the flour, sugar, baking soda and salt.
  3. In a large bowl gently beat together the oil, buttermilk, eggs, food colouring, raspberry
  4. flavour, vinegar, and vanilla with a handheld electric mixer
  5. Add the sifted dry ingredients to the wet mixture and mix until smooth and thoroughly combined.
  6. Divide the batter evenly among the cupcake papers, about 2/3 filled.
  7. Bake in oven for 20 - 22 minutes, turning the pans once, half way through.
  8. Test the cupcakes with a toothpick for doneness (insert a toothpick - if it comes out clean the cakes are done). Remove from oven and cool completely before icing.

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