RED velvet cupCAKES



I just love cupcakes because eating them means you have a little cake all to yourself.

And it seems many people join me in my affection for cupcakes because when you google  ’cupcake’  it comes up with more than 83 million results……so indeed  cupcakes are pretty popular.

Apparently the first mention of the cupcake can be traced as far back as 1796, when a recipe mentioned  “a cake to be baked in small cups”.  A New York Times article called the red velvet cake the cake that can stop traffic.   It said:  “The colour, often enhances  by buckets  of food colouring, becomes even more eye-catching set against clouds of snowy icing, like a slash of glossy lipstick framed by platinum blond curls. Even the name has a vampy allure: red velvet.”

So the other day we made these absolutely delicious red velvet cupcakes.  I include my daughter here since she is passionate about baking …. especially sweet things…and is pretty good with doing it as well!  We got this recipe from the Irish magazine for teenage girls, Kiss.


120g butter

290g caster sugar

2 large free range eggs

50ml red food colouring (we used less but it depends on the redness you want to achieve)

25g cocoa powder

1.5 tsp vanilla extract

240ml buttermilk

320g plain flour (sifted)

1 tbsp white wine vinegar

1 tsp baking soda


–          Preheat the oven to 190 degrees.

–          Beat the butter and sugar together until they form a paste, then add the eggs one at a time and beat until the mixture is creamy and pale.

–          In a small bowl stir together the food colouring, cocoa powder and vanilla to form a paste.  Add this to the butter mixture.

–          Pour a third of your buttermilk, followed by a third of the flour.  Keep alternating, making sure you finish with the last of the flour.

–          In the same bowl you make the food colouring paste, mix the baking soda and white wine vinegar.  Be careful as the ingredients will froth and bubble when combined.  Fold this into the mixture.

–          Spoon the mixture into cupcake cases and bake in the oven for 18-20 minutes.  A cocktail stick should come out clean if inserted into the centre of one of the cakes.



50g butter

125g full fat cream cheese

2 tsp vanilla extract

350g icing sugar

–          Beat the butter, cream cheese and vanilla together.

–          Add the icing sugar in two batches and continue to beat for 3-4 minutes on top speed.

–          Spoon into a piping bag and swirl the icing onto the top of the cupcakes.

–          Decorate to your heart’s content….

–          And for those who don’t like cream cheese that much, we also made some icing without the cream cheese, adding a bit of milk.


Enjoy – they are a delicious treat!



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