Cupcakes in red…

I had a most delightful evening the other night with my fellow ladies of theology… and I got to make some fancy pants cupcakes to take!

I have been perusing food blogs for quite some time now but have been quite surprised at the American domination… When I went to America even their pesto came as a “just add water” mix and frosty came in a jar, tub and spray can… so I was surprised to find so many wonderful baking blogs! And these little darlings just popped up all over the place…

and they are just as tasty as they look… It’s a very unusual recipe with a very unusual name… Red Velvet Cake doesn’t sound that appealing…

I couldn't help myself...

the shocking thing!? It actually had a velvety texture… surprisingly delightful… curious now aren’t you? Unfortunately I sent the last few of these cute little sweeties with Adrian to share with his friends…

I’m sure those boys are going to love little red cupcakes with love hearts on top!

Red Velvet Cupcakes with Cream Cheese Frosting

(I pinched this recipe from Willow Bird Baking)


2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Cream Cheese Frosting
450g cream cheese, softened
220g butter, softened
1 teaspoon vanilla extract
4 cups sifted icing sugar


Preheat the oven to 180 degrees. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.


In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Frost the cupcakes with a butter knife or pipe it on with a big star tip.

NOTE: Makes uber amounts of frosting so pop the leftover in the fridge and stayed tuned for a killer carrot cake to finish it off with!

Happy Baking!