Red Velvet Cupcake

45min, Serves: 10


  • 2 cups sugar
  • 600g vegetable oil
  • 6 pcs eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract/flavouring
  • 2 tbsp red food coloring
  • ½ cup hot water
  • 10g white distilled vinegar
  • 450g all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 200g cocoa powder
  • 1g cream cheese
  • 4 tbps Blue Band
  • 2 cups powdered sugar


  1. Preheat oven temperature of 160 °C
  2. Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
  3. In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
  4. Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
  5. Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
  6. Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
  7. For the icing, mix cream cheese, sugar and Blue Band together. Beat until creamy and use to decorate top of cupcakes.

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