Red Velvet Cup Cakes

Yummy Bakes | 2:27 PM |
I have never eaten nor heard of red velvet cup cakes until recently I saw them at different bloggers' post.  First, of all the color puts me off - I just feel too red and a bit like vampire/dracula color (as what one of my colleague say).  When I read some adding half a bottle of the red coloring .... oh, its a no, no for me to even attempt it. 

But then it has a very interesting name - red velvet.  Such a nice name - so the cake must be quite nice - velvety kind.  As I went on reading further from different blogs, it does has good reviews/feedbacks about this cake being nice.  Then I came upon Lena's sharing using red yeast powder which I feel healthier than adding coloring but this red yeast powder sound very foreign to me.  Where to buy?  Lena solved the problem by kindly sending some to me.  Thanks so much for the recipe and the red yeast powder.
Lena, here's my red velvet cup cakes to share with you ... sorry savour it / feast it with your eyes ... ;)  Do you like it?  I love the frosting with the addition of lemon juice and lemon zest - it really enhances the flavour and its very refreshing.

I shared these cuppies with my neighbour's children and love it very much ... yeah ... so don't be put off by the color.  Its a nice cake. :)

Recipe source from Frozen Wings
makes around 10 cupcakes
156gm cake flour, sifted
1 tbsp cocoa powder
1/2 tsp salt
110gm sugar
1/2 + 1/4 cup vegetable oil
1 large egg
1-2 tbsp regular red food colouring ( i used 2 tbsp of red yeast powder)
1/2 tsp vanilla extract
1/2 cup buttermilk
1/2 + 1/4 tsp baking soda
1tsp distilled wine vinegar ( i used apple cider vinegar)

Cream Cheese Frosting
56gm butter, room temperature
3 oz cream cheese, room temperature
2 cups icing sugar, sifted
3/4 tsp vanilla extract
*1 tbsp lemon juice               ) I added lemon juice and lemon zest
*lemon zest from one lemon)
Method for cream cheese frosting :  beat butter and cream cheese with electric mixture until fluffy, add in vanilla , gradually add in icing sugar, lemon juice and lemon zest and beat till creamy.

Method for cupcakes:
1. Preheat oven to 350F/177C. Line muffin pan with paper liners. Whisk together cake flour, cocoa powder and salt.

2.Using electric mixer, whisk sugar and oil until combined. Add in the egg , beat till well combined, scraping down the sides of the bowl. Mix in red colouring and vanilla.
3.Reduce speed to low, add flour mixture in 3 batches, alternating with buttermilk, whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam), add mixture to the batter and mix on medium speed for 10 seconds.
4.Divide batter evenly among lined cups and bake for 20 minutes or until cake tester inserted in comes out clean. Let cupcakes cool down before frosting.


  1. i agreed with you, the name red velvet sounds gorgeous...
    i'm taking one for tea time, thank you...:)

  2. haha

  3. Your cupcake looks wonderful! Yes, I have seen Lena using the red yeast powder. My kids love red velvet cakes, just as the name implies, the texture is velvety soft!

  4. good evening chris, vampire cupcakes? Not at all!!your colleagues are so funny!yes, that frosting with lemon juice and zest is great, a little tangy..nice! I think yours and mine are about the same colour, maybe your red is a little more prominent than mine. These cupcakes are very nice to eat, they are soft and moist. So i see you managed to use cider vinegar. thanks for the link back once again!

  5. Thanks for the red yeast powder. haha ... I got the chinese vinegar from my neighbour.


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