Red Velvet Cupcakes

This recipe makes 12 cupcakes.


  • 115g Unsalted butter (softened)
  • 115g Self Raising Flour
  • 115g Caster sugar
  • 2 Free range eggs
  • 2tbsp Milk
  • 1tsp Vanilla extract
  • 1tsp Red food colouring
  • For the Buttercream:
  • 250g Icing Sugar
  • 80g Unsalted Butter (softened)
  • 25ml Milk
  • 1tsp Vanilla extract



  1. Preheat the oven to mark 5 or 190 degrees celsius and line a muffin tin with Β muffin cases.
  2. Using an electric whisk blend the butter, sugar, flour on a low speed until the mixture looks like breadcrumbs.
  3. In a separate bowl whisk the eggs by hand.
  4. Then add the milk, vanilla extract and red food colouring and mix together.
  5. Pour the mixture into the dry ingredients and combine until smooth and thick.
  6. Spoon the mixture into the muffin cases until 1/2 full and then bake in the oven for 18-20 minutes. Once cooked leave the cupcakes to cool.

For the Buttercream:

  1. Using an electric whisk, slowly whisk the icing sugar with the butter.
  2. Once well mixed add the milk and vanilla extract and whisk until soft and fluffy.
  3. You can top the cupcakes using a palette knife or use a pipe bag with a nozzle to make pipe swirls.
  4. You can leave the cupcakes in the fridge to set the buttercream or if you can’t wait… indulge.

Enjoy πŸ™‚