Not So Red Velvet Cupcakes

This recipe is one from the Christmas archives, I did so much baking I couldn’t keep up myself! As you know I love making cupcakes and experimenting with new flavours so I thought it was about time I tried to make the fashionable Red Velvet Cupcakes and what better time than at Christmas? With the red and white theme all around I made an attempt;


  • 75g of Plain Flour
  • 25g of Cocoa Powder
  • 100g of Sugar
  • 1tsp of Baking Powder
  • 1/2tsp of Bicarbonate of Soda
  • Pinch of Salt
  • 175g of Butter
  • 3tsp of Red Food Colouring
  • 2 Eggs
  • 4tsp of Vanilla Extract
  • 1 Vanilla Pod
  • 100g of Icing Sugar


Not So Red Velvet Cupcakes
Not So Red Velvet Cupcakes


  1. Preheat the oven to 180C
  2. Prepare your bun tin with your paper cake cases for later
  3. Sift the flour, cocoa, sugar, baking powder, bicarbonate of soda and salt together
  4. Then add 100g of the butter and mix until crumbly
  5. Add the 2 eggs and whisk untill smooth
  6. Finally add 2tsp of the vanilla extract and mix thoroughly
  7. Pour the mixture evenly into the cake cases
  8. Bake in the oven for 20-25 minutes
  9. Once cooked allow to cool thoroughly
  10. Once cool cream the rest of the butter and icing sugar together then add the rest of the vanilla extract and the seeds from the vanilla pod and stir
  11. Then use to decorate the top of the cupcakes, either by hand with a palette knife or use an icing bag

I have written ‘attempt’ as sadly this is what it was, aptly named Not So Red Velvet Cupcakes is exactly what these were! I was a little bit gutted when they came out of the oven a strange purple colour but once iced I was satisfied that although not what I wanted to make they looked pretty damn good. Sadly, I was wrong again, somewhere along the line, maybe my food colouring, I am not really sure, the cupcakes had developed a bitter taste and not even a ‘oh wow rich chocolate’ bitter but just gross bitter. So all in all a pretty big kitchen failure this time around! So if you would like to share a foolproof Red Velvet Cupcake Recipe with me I would love to hear it!


4 Comments Add yours

  1. snati001 says:

    Partly what makes red velvet cake red is the food coloring, but also the traditional ingredient in this cake is buttermilk which contributes to the color. The acidity in the buttermilk reacts with the cocoa to get a natural red tint and when combined with the food coloring, gets you that nice color. Maybe try a recipe with buttermilk. Bobby Flay’s Red Velvet cake is great:
    I’ve seen recipes that use pureed beets as well, which provides nice texture too 🙂

    1. Thank you for the suggestion! I certainly need to try again to prove I can do it!

  2. Teresa says:

    check out my red velvet cake recipe and use it for cupcakes instead. It’s fantastic.

    1. Thank you so much! I so wanted to make them and be happy but this time it was not to be! Will certainly be trying them with your recipe!

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