Dd was bugging me to bake some red velvet cupcakes for her as I had not baked any for some time already. To be honest, I was also craving for some myself so I decided to bake half a dozen yesterday.  I ended up with the best batch of moist red velvet cupcakes ever! This recipe is definitely for keeps. I used the recipe from Joy of Baking with some modification.

Ingredients (makes 6 cupcakes)

125 grams plain flour

1/4 teaspoon baking powder

1/4 teaspoon salt

10 grams cocoa powder

57 grams unsalted butter at room temperature

110 grams castor sugar

1 egg

120ml buttermilk

1 tablespoon liquid red food colouring

1/2 teaspoon baking soda



  • Preheat oven to 350 degrees F (175 degrees C) and line 6 muffin tins with paper cupcake liners.
  • In a large bowl sift together the flour, baking powder, baking soda,  salt, and cocoa powder.
  • In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
  • In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
  • Working quickly, divide the batter evenly among the 6 cupcake cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 23 – 28 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.*


* Please note that timing will depend on individual oven and it is crucial to monitor the last 5 mins so that you do not end up with cupcakes that are too dry.

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