Baking, Recipes


February 13, 2012


No matter where you look this week, all you see is hearts and chocolate. I’m certainly not complaining!

And just in case you’re still looking for that perfect cupcake recipe to wow your loved ones tomorrow, I thought I’d post my favorite Red Velvet Cupcake recipe. This is the recipe I adapted from the original Hummingbird Bakery recipe. I made the cupcakes for my flat mates last night, just in time for Valentine’s Day. They are light and fluffy and totally worth the food coloring. This is in fact the only food coloring recipe that I allow myself to indulge in every once in a while.


Red Velvet Cupcakes

adapted from the Original Hummingbird Bakery recipe

makes 12 cupcakes

For the cupcakes you will need:

  • 60g butter, at room temp.
  • 150g caster sugar
  • 1 egg
  • 10g cocoa powder
  • 20ml red food coloring
  • 1/2 tsp. vanilla extract
  • 120ml buttermilk (also works with regular milk or almond milk)
  • 150g flour
  • 1/2 tsp. baking powder

For the icing you will need:

  • 300g icing sugar, sifted ( I used 200g)
  • 50g butter, at room temp.
  • 125g cream cheese (I used light cream cheese)
  1. Preheat the oven to 170°C.
  2. In a bowl mix the butter and caster sugar using an electric mixer until light and fluffy. Then add the egg and continue mixing.
  3. In a separate smaller bowl mix together the cocoa powder, food coloring and vanilla to a thick paste. Add the paste to the butter-sugar mixture.
  4. Add half of the milk to the batter, then mix, and then add half of the flour. Do the same for the rest of the milk and flour.
  5. Add the baking powder, mix. Scrape down the batter from the edges, mix once again and then (using an ice cream scooper) scoop the batter into a lined cupcake tin.
  6. After 20-25 minutes (or until a skewer comes out clean) remove from the oven and let the cupcakes cool completely.
  7. For the icing mix all of the ingredients together until smooth and add about 1-2 tbsp. of icing per cupcake.


Even though this recipe usually makes 12 cupcakes I only ended up with 9 cupcakes and certainly did not eat the batter for 3 cupcakes….or at least I can’t remember doing so…

Anyhow, no matter which sweet treat you prepare for tomorrow, have a great Valentine’s Day!

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  • Reply Kim @ Eat, Live, and Blog February 14, 2012 at 2:49 am

    I love red velvet cake but never make it from scratch before. I bet it tastes a lot better. Love the chocolate hearts! 🙂

  • Reply Antonia February 14, 2012 at 7:41 am

    Trust me, this is a such a simple and quick recipe that you’re never going to want to have a prepared mixture ever again. I’ve never actually used a cake mix before so I can’t compare them to anything else, but they are very good!

  • Leave a Reply to Antonia Cancel Reply