Red velvet cup cakes

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Prep time:

Cook time:

Serves: 12

By dizzydixies



  • 140g self-raising flour

  • 1/2 tsp bicarbonate of soda

  • 1/2 tsp vanilla extract

  • 170g caster sugar

  • 2 tbsp cocoa powder

  • 110ml buttermilk

  • 12 cherry to decorate

  • 1 large eggs

  • 1 tsp vinegar

  • 60g butter at room temperature

  • 6 tbsp cream-cheese frosting

  • 1 tbsp red food colouring


  1. Preheat the oven to 170C/Gas Mark 3. Line a 12-hole cup cake tin with cases.
  2. In a large bowl, whisk together the flour, cocoa, bicarb and a pinch of salt. In a mug, mix the buttermilk, vinegar, vanilla and red food colouring.
  3. Beat the butter and sugar together until pale and fluffy. Beat in the egg a little at a time. Mix in a third of the flour mixture, followed by half the buttermilk mixture, then another third of the flour, the rest of the buttermilk and finally the last of the flour mixture.
  4. Divide the mixture between the paper cases. Bake for 20 minutes, until risen and springy - don't overcook them.
  5. Cool on a rack.
  6. To decorate, pipe on the frosting and top with a cherry. Enjoy!

Handy Hint

reduce temp/time for fan ovens

Additional Information

  • cake

  • Can Freeze

  • Make Ahead

  • Kids can help

  • Cake/Dessert

  • Vegetarian

  • Nut Free

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