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Red Velvet Cupcake

The Meat Men

Fluffy and moist, you are going to love these buttery red velvet cupcakes!


Servings: 12


  • 60 grams unsalted butter
  • 150 grams plain flour sifted
  • 2 tablespoons red food coloring
  • 1 teaspoon cocoa powder
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon white vinegar
  • 1/2 teaspoon Bicarb soda
  • 120 milliliters Milk
  • 1 egg
  • 150 grams sugar
  • 250 grams cream cheese
  • 125 grams unsalted butter
  • 60 grams icing sugar

Let's get Cooking...

  1. Preheat oven to 170℃.
  2. Cream butter with a mixer, add caster sugar and mix well.
  3. Add an egg into the batter and mix well.
  4. In a separate bowl, add in cocoa powder, red colouring and vanilla extract, stir until the ingredients are well mixed then add to the batter from Step 1.
  5. Sift the plain flour and add a bit at a time, mixing well.
  6. Add milk a bit at a time to the batter and mix well.
  7. Add bicarb soda to the batter, pour in white vinegar and fold into the batter. The white vinegar will dissolve the bicarb soda and is normal for you to hear a bit of sizzling sound.
  8. Lay cupcake liners on the baking tin. Divide the batter into liners. The batter should fill around 3/4 of the height of the liner.
  9. Put the cupcake tin into the oven and bake for 20 to 25 minutes.
  10. Test the cake with a skewer. The skewer will be clean if the cake is cooked.
  11. Set aside the cupcakes to cool.
  12. Add in butter and cream cheese in a mixer and mix well.
  13. Add sugar and mix until smooth.
  14. Scoop the cream cheese frosting into a piping tube.
  15. Pipe frost on the cupcake and it is ready to serve.