Week 12: Red velvet cupcake

I believe I have found my perfect red velvet cupcake recipe. Well, with just a little tweaking based on the many comments.

Makes 15 cupcakes


For cakes

155 g flour

20 g unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

115 g butter, softened

190 g sugar

2 eggs

115 g sour cream

½ cup buttermilk

½ teaspoon red food color paste

1 teaspoon pure vanilla extract

For cream cheese frosting

8 ounces cream cheese, softened

115 grams butter, softened

1 teaspoon pure vanilla extract

4 tablespoons confectioner’s sugar

1 tablespoon heavy cream


1) Preheat oven to 155C (fan). Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

2) Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, buttermilk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 15 paper-lined muffin cups, filling each cup 2/3 full.

3) Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.

4) For the frosting, place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined and smooth, about 30 seconds.

5) Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.

6) Slowly add the heavy cream, a little bit at a time until desired consistency is met.

To decorate, I used some mini sugared deco and extra cake crumbs. I love how the cake dome perfectly, tasted yummy, and it’s oh so pretty.


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