Red velvet cupcakes


Red velvet cupcakes

Cook Time 15 minutes
Total Time 15 minutes
Course Cakes, Slices & Breads
Servings 24


  • 3 cups Self raising flour
  • 1/3 cup cocoa
  • 2 cups Caster sugar (scant)
  • 1 pinch Salt
  • 1/2 cup Vegetable oil
  • 1 tablespoon White vinegar
  • 1 cup Very hot water
  • 3/4 cup Milk
  • 2 large Eggs
  • 1 teaspoon Vanilla
  • 1 tablespoon Red food colouring (scant)


  • Sift flour and cocoa into a bowl add sugar and salt then whisk.
  • In another bowl mix oil, vanilla, milk, eggs, red colouring and vinegar. Add this to the flour bowl mix then add very hot water and mix again to a batter.
  • Spoon cake batter into cupcake or muffin pans with or without papers. Pop in a preheated 175*C oven for about 15-20 minutes or until cooked.
  • Ice if you wish or dust with icing sugar.


Yes you can freeze.
Yes you can make in 2 round cake tins or loaf tins.
I usually dust with icing sugar but occasionally I make a creamy cream cheese topping.
Creamy cream cheese topping is about 100 grams of cream cheese mixed with about 200g of whipping cream a touch of lemon juice and a little icing sugar if you need the sweetness.  This can be piped on top or as a dollop on the side.  Also great with many other cakes and brownies. No real recipe I make it up as I go along.

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