Wednesday, January 21, 2015

Easy No-Beat Red Velvet Cupcakes

With Valentine's Day just around the corner, one of the most popular cakes would be the Red Velvet - rich, red and luxurious and all that signifies romance. Bake some red velvet cupcakes for your loved ones this Valentine's Day. I've got the perfect recipe that's easy and super delicious - just whisk, mix and bake. Some of you might take a look at the recipe and think " butter in a cake?". This recipe uses oil instead, which makes it ultra soft and moist. The previous version of red velvet cake that I made used butter, and although it was delicious, it was relatively richer and denser, compared to this one which was light, moist, soft and fluffy. If you have to make red velvet cake, try this recipe first. It is so melt-in-your mouth heavenly good you'd fall in love with it.

Easy No-Beat Red Velvet Cupcakes
Adapted from

2 cups all-purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
2 Tablespoons unsweetened, cocoa powder
1 1/2 cups sugar
1 cup vegetable oil or canola
2 eggs
1 cup buttermilk
2 teaspoon of vanilla extract
2 tbsp liquid red food colouring
1 teaspoon of white distilled vinegar
½ cup of prepared plain hot coffee

  1. Preheat oven to 170C / 325F. Line muffin pans with paper cases.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
  3. In a large bowl, combine the sugar and vegetable oil.
  4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
  5. Stir in the coffee and white vinegar.
  6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
  7. Pour the batter evenly into each pan.
  8. Bake in the middle rack for 20-30 minutes, or until a toothpick inserted in center comes out clean.
  9. Transfer to a wire rack to cool completely.
  10. Frost the cake with cream cheese frosting.

For cream chesse frosting, please refer to recipe here.