Red Velvet Cupcakes

Print | Print without image

Aug 11, 2013

Red Velvet Cupcake

These were a big success with my fiancĂ© – and me. A delicious spongy chocolate cupcake with cream cheese frosting. Mmm! The recipe is from Carrot Top Mum.

I left out the red colour. I didn’t see the necessity.

24 large or 30 medium cupcakes.


  • 530 ml flour
  • 110 ml unsweetened cacao powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 230 ml butter, room temperature
  • 530 ml sugar
  • 4 eggs
  • 230 ml sour cream
  • 110 ml buttermilk
  • 0,29 ml red food colouring
  • 4 tsp vanilla extract

Make 1 1/2 times this recipe if you want a “high” layer of frosting on your cupcakes)

  • 226 g cold cream cheese
  • 60 ml cold butter
  • 2 tbsp sour cream
  • 2 tsp vanilla extract
  • 450 g icing sugar, shifted


Preheat the oven to 175C.

Mix flour, cacao powder, baking soda and salt. Set aside.

Beat the butter and sugar in a large bowl at medium speed until it is light and fluffy. Add the eggs, one at a time. Mix in sour cream, milk, colouring and vanilla. Gradually add the flour mixture at a low speed until it’s just incorporated. Don’t overbeat.

Fill up the muffin tins 3/4. Bake for 18-22 minutes. Check with a wooden skewer whether they are finished. Carefully, take them out of the oven – they can collapse. Place the muffin tin on a rack and let the cupcakes cool off in the tin.

Frosting: Mix cream cheese, butter, sour cream and vanilla until it is light and fluffy. Add icing sugar little by little. When it has been mixed into the frosting, turn up the speed high and beat for 5 minutes. Refrigerate the frosting for a minimum of 20 minutes before decorating your cupcakes.

Post your comment

Formatting help


You can use textile markup to format your comment

You write You see
something *bold* something bold
something _italic_ something italic
something +underlined+ something underlined
"Google": Google

Please answer the following question to prove you are human.