red velvet hand

red velvet hand

This was the first ‘scientific’ cake I knew. The red velvet cake uses buttermilk and vinegar to create the soft velvety texture unique to the cake. To me, it is simply delicious. I love my red velvet slightly moist on the inside and in this version, I added rum to the cream cheese icing.

Red Velvet Cupcakes

Red Velvet Cupcakes


170g or 3/4 cup Butter (soften)

1 cup Caster Sugar

2 large Eggs

1 Tbsp White Vinegar

Dry ingredients

2 1/4 cups Plain Flour

1 1/2 teaspoon Baking Soda

3 tsp Dark Cocoa Powder

A pinch of Salt

Wet ingredients

1 cup Buttermilk

1 Tbsp Red colouring

1 tsp Vanilla Extract

Cream cheese Icing

240g Cream cheese (soften)

120g Icing sugar

1 1/2 tsp Rum or Vanilla extract

Soft Fruits like berries (optional)


  1. Preheat the oven at 175°C.
  2. Sift the dry ingredients together.
  3. Mix the wet ingredients together.
  4. Cream the butter and sugar until light and fluffy.
  5. Emulsify the eggs into the cream, one at a time.
  6. Add 1/3 of the dry ingredients and 1/2 of the wet ingredients into the mixture and mix well.
  7. Add another 1/3 of the dry ingredients and the rest of the wet ingredients and mix well.
  8. Add the final 1/3 of dry ingredients, scrap through the bowl and mix well. Do not overbeat.
  9. Divide the batter into 15 paper cups in a muffin tin.
  10. Bake in the oven for 15-20 minutes, or when pressed, the cake springs back.
  11. Cool.
  12. Decorate
  13. Beat the cream cheese until soft and add the icing.
  14. When smooth, add in the rum, and mix well.
  15. Slice off the top of the red velvet cupcakes and decorate as desired.