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  • Jessica’s Delicacies

Red velvet cupcakes!

Updated: Aug 3, 2020

After I made the big red velvet cake I just knew I had to make the mini version! These are much more easier to cook and look super fun and cute. They taste great too!



Ingredients -

(Cupcake batter):

190g unsalted butter

200g plain flour

200g golden caster sugar

3 medium eggs

1/4 tsp bicarbonate of soda

1 1/2 tsp baking powder

A pinch of salt

1 tsp vanilla extract

150ml buttermilk

3 tbsp cocoa powder

1 tsp red food colouring (I use this paste - https://amzn.to/2EPYCON)

(Cream cheese icing):

200g icing sugar

100g unsalted butter

250g cream cheese

1 tsp vanilla extract

(Decoration):

Cupcake crumbs


Directions -

  1. Preheat your oven to 180 degrees conventional.

  2. Cream together the butter and sugar until smooth.

  3. Add in the 3 eggs separately and stir to combine.

  4. Add in the vanilla extract and buttermilk, stir to combine.

  5. Sift the dry ingredients into a separate bowl, then add slowly to the wet ingredients. Stir slowly as you pour.

  6. Add in the red food colouring and mix to combine.

  7. Pour the cupcake batter into your cupcake cases. Try to fill them evenly.

  8. Cook in the oven for 15-20 minutes.

Buttercream -

  1. Mix together the icing sugar and softened unsalted butter until smooth and thick.

  2. Add in the vanilla extract and cream cheese. Add 1-2 tsps of whole milk if the buttercream is too thick.

Decoration -

  1. Either pipe on the cream cheese icing or spread it with a knife.

  2. Crush one of the cup cakes and sprinkle the crumbs on top.

  3. Enjoy!

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