Thursday, November 11, 2010

Baking for Dayshift- Red Velvet Cupcakes

I normally try to work night shift but this week I am sticking to my days. These shifts are 13 hours long so there isn't any time for baking in the middle of them. I really wanted to take something to work for one of the shifts so tomorrow was the only option I had but I had to be able to whip it up quickly after school pick up. I have made red velvet cake before when I made Reuben's Friday the 13th birthday cake last year. It actually tastes really good despite looking like it would taste processed because its very red colour. It's kind of like a light chocolate cake but really, it's to be said, the cream cheese icing is really the star that makes this cupcake or cake sublime. The soda, vinegar and buttermilk makes this cake light in texture and the cocoa gives it the flavour. So give it a go...and don't be put off the amount of food colouring you need. If you look on the internet you might find a recipe for one which has beets boiled to get the same colour, but I personally can't really be bothered with the whole drama of adding in that process. You could also use the proper gel colours as you will need less of it but hey, the plain old food colouring from the supermarket does a good enough job and, to me, has no flavour to ruin the cake.

So here is the recipe:

Red Velvet Cupcakes (makes 28)

120 gm butter
1 1/2 c sugar
2 eggs
5 Tbsp cocoa
6 Tbsp red food colouring (basically one whole bottle of the stuff)
1 tsp vanilla
1 c buttermilk
2 1/4 c flour
1 tsp salt (I use salted butter so didn't add this)
1 tsp baking soda
1 Tbsp vinegar

Oven to 170 C and line muffin tins with papers.

Cream butter and sugar until light then add the eggs one a t a time beating well in between each.

In a separate bowl mix the cocoa, vanilla and food colouring to a thick paste. Add to the butter mixture beating well.

Add 1/2 the buttermilk, mix then add 1/2 the flour. Repeat and make sure the mixture is well incorporated.

Add soda, vinegar and salt. Mix well until nice ans smooth but don't overbeat. 

Bake about 20 mins and top with cream cheese frosting.


150 gm butter
150 gm cream cheese (traditional not spreadable)
4 c icing sugar
1 Tbsp vanilla

Beat cream cheese and butter together. Add vanilla then add the icing sugar cup by cup. Beat until fluffy and creamy. I did this in my Kitchen Aid but you could do it in a food processor or with a hand mixer.

Getting ready for the oven

Just baked



  1. Hi Meagan where do you get butter milk and edible glitter from? Thanks Paula

    1. Hi Paula. You can get buttermilk from the supermarket. It's usually with the yoghurts etc. I get my edible glitter from an amazing online site but be will be tempted to buy far more than you thought you ever needed....