Red Velvet Cupcakes

Red Velvet Cupcakes

0:15 To Prep
0:15 To Cook
12 Servings
Average Rating
Difficulty Medium

Delicious textured and festively coloured mini cakes


  • 100g Butter, softened
  • 180g caster suger
  • 2 Eggs
  • 225g self-raising flour
  • 120ml Buttermilk
  • 15g cocoa powder
  • 1 tsp Vanilla essence
  • 1 tsp red food colouring

Step 1

Preheat oven to 170°C (150°C fan forced oven)

Step 2

Beat the butter and caster sugar together until soft and white. Gradually add eggs, food colouring and vanilla essence.

Step 3

Sieve the flour and cocoa powder together

Step 4

Gently fold both the flour and milk into the beaten butter, a little of each until mixed, taking care not to ‘overwork’ the mixture.

Step 5

Fill Patty Pans with mixture between half and three quarters each (see Chefs Tip).

Step 6

Bake for 15-18 minutes on the middle shelf of the oven. Check after 12 minutes by inserting a skewer into a cupcake. When the skewer is clean, the cupcakes are cooked

Step 7

When cooked, remove the pan from the oven and allow the cupcakes to cool for five minutes. Then carefully remove the cupcakes from the pan and cool completely on a cooling rack.

Chef's Tips

Fill Patty Pans half way to get an even flat shape or fill three quarters the way up to get a dome shape.



I made this recipe on the weekend in mini muffin tins and it worked great. kids loved it.

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