One of my very best friends had a birthday the other day . I was in charge of making the cupcakes. I took this as an excuse to try make red velvet cupcakes. There was a simple enough recipe on which is an absolutely fantastic south african blog. I had never made red velvet cupcakes before let alone tried them- so I had no idea how they were suppose to turn out… I know how I like cupcakes and don’t- the defining factor is how soft and moist they are. So many people make dry cupcakes and cover them with too much icing.

So here go the ingredients:

  • 1.5 cups of cake flour
  • 1 cup of sugar
  • 10g cocoa (about 1/8 cup)
  • 1/2 cup of milk
  • 113g butter (at room temperature)
  • 2 large eggs (at room temperature)
  • 1 tsp baking powder
  • red food colouring
  1. Preheat your oven to 180 degrees (Celsius).
  2. Set aside a 12-cup cupcake tray with cupcake liners.
  3. In a large bowl, cream the butter until smooth.
  4. Add the sugar gradually and beat until fluffy and white.
  5. Add the eggs, one at a time, and mix well after each one is added.
  6. Add red food colouring to the milk until the milk is bright red.
  7. Add the dry ingredients in three parts, alternating with the milk.
  8. Then spoon the batter into the cupcake liners. They should be about three-quarters full.
  9. Bake for 20-25 minutes, or until a cake tester inserted into the centre of the cupcake comes out clean

I need to make 15 cupcakes for the dinner- so I just spread the batter a little further. This turned out to work just fine- lucky me. They took about 25 minutes in my oven. The trick to keeping cupcakes moist is to cover them with a cloth the second they come out the oven.

The cream cheese icing is the absolute winner with these cupcakes.


  • 85g butter (at room temperature)
  • 110g cream cheese (at room temperature)
  • 1/8 cup brown sugar
  • 4 cups icing sugar
  • 2-4 tablespoons milk, depending on the consistency you want


  1. Cream the cream cheese with a mixer for about 1 minute.
  2. Add the butter and beat until the two are combined into a smooth mixture.
  3. Add the brown sugar and mix it in.
  4. Add the icing sugar, one cup at a time, mixing after each cup.
  5. Add milk according to your preference.
  6. Ice your cupcakes and EAT THEM 🙂
In my incredibly bias opinion they turned out wonderful- and everyone at the dinner only had good things to say. The tart cream cheese icing was the highlight for me! I made too much- and the heart dish pictured below is the extra icing for anybody who wanted more. I now need to try some more red velvet cupcakes to compare mine to!
Maybe one of my top ten cupcake spots will have some red velvet cupcakes for me to try.

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