Red Velvet Cupcakes by @millsandbuns

≈ 33 min

12 servings

🧈

56 g

Butter

🍬

100 g

Caster sugar

🥚

50 g

Egg

🍦

2.5 ml

Vanilla extract

🌾

100 g

Flour

🍫

6 g

Cocoa powder

🥛

80 ml

Buttermilk

🧴

0.2 ml

Gel food colour

🫙

1.5 g

Baking soda

🍶

15 ml

Vinegar

  1. Preheat

    Preheat the oven to 180°C (350°F) and line a 6-cup cupcake tin with cupcake liners.

  2. Beat
    • butter
    • caster sugar

    Beat the 56 g butter and 100 g caster sugar in a mixing bowl until pale and fluffy.

  3. Add
    • egg
    • vanilla extract

    Add the egg and vanilla extract, then beat until fully combined.

  4. Whisk
    • all-purpose flour
    • cocoa powder

    Whisk the 100 g all-purpose flour and 6 g cocoa powder in a second mixing bowl.

  5. Stir
    • buttermilk
    • red gel food coloring

    Stir the 80 ml buttermilk and 3 to 4 drops red gel food coloring together until evenly red.

  6. Fold
    • all-purpose flour
    • cocoa powder
    • buttermilk

    Fold half of the flour mixture into the butter mixture, then fold in half of the red buttermilk.

  7. Fold
    • all-purpose flour
    • cocoa powder
    • buttermilk

    Fold in the remaining flour mixture and remaining red buttermilk just until the batter is smooth.

  8. Mix
    • baking soda
    • white vinegar

    Mix the 1/3 tsp baking soda and 1 tbsp white vinegar into the batter immediately before baking.

  9. Divide

    Divide the batter evenly among the 6 lined cupcake cups, filling each about two-thirds full.

  10. Bake

    Bake at 180°C (350°F) for 16 to 18 minutes, until a tester inserted in the center comes out clean.

  11. Cool

    Cool the cupcakes in the tin for 5 minutes, then transfer them to a cooling rack until completely cool.

Red Velvet Cupcakes by @millsandbuns

≈ 33 min

12 servings

🧈

56 g

Butter

🍬

100 g

Caster sugar

🥚

50 g

Egg

🍦

2.5 ml

Vanilla extract

🌾

100 g

Flour

🍫

6 g

Cocoa powder

🥛

80 ml

Buttermilk

🧴

0.2 ml

Gel food colour

🫙

1.5 g

Baking soda

🍶

15 ml

Vinegar

Preparation Steps

  1. Step 1/11

    Preheat the oven to 180°C (350°F) and line a 6-cup cupcake tin with cupcake liners.

    🍰cupcake tin
    🍰cupcake liners

  2. Step 2/11

    Beat the 56 g butter and 100 g caster sugar in a mixing bowl until pale and fluffy.

    🧈butter
    🍬caster sugar
    🥣mixing bowl

  3. Step 3/11

    Add the egg and vanilla extract, then beat until fully combined.

    🥚egg
    🍦vanilla extract
    🥣mixing bowl

  4. Step 4/11

    Whisk the 100 g all-purpose flour and 6 g cocoa powder in a second mixing bowl.

    🌾all-purpose flour
    🍫cocoa powder
    🥣mixing bowl
    🥄whisk

  5. Step 5/11

    Stir the 80 ml buttermilk and 3 to 4 drops red gel food coloring together until evenly red.

    🥛buttermilk
    🧴red gel food coloring
    🥣mixing bowl
    🥄whisk

  6. Step 6/11

    Fold half of the flour mixture into the butter mixture, then fold in half of the red buttermilk.

    🌾all-purpose flour
    🍫cocoa powder
    🥛buttermilk
    🧴red gel food coloring
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/11

    Fold in the remaining flour mixture and remaining red buttermilk just until the batter is smooth.

    🌾all-purpose flour
    🍫cocoa powder
    🥛buttermilk
    🧴red gel food coloring
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/11

    Mix the 1/3 tsp baking soda and 1 tbsp white vinegar into the batter immediately before baking.

    🫙baking soda
    🍶white vinegar
    🥣mixing bowl
    🥄rubber spatula
    🥄measuring spoons

  9. Step 9/11

    Divide the batter evenly among the 6 lined cupcake cups, filling each about two-thirds full.

    🍰cupcake tin
    🍰cupcake liners
    🥄rubber spatula

  10. Step 10/11

    Bake at 180°C (350°F) for 16 to 18 minutes, until a tester inserted in the center comes out clean.

    🍰cupcake tin

  11. Step 11/11

    Cool the cupcakes in the tin for 5 minutes, then transfer them to a cooling rack until completely cool.

    🍰cupcake tin
    ✨cooling rack

Composition

Ingredients

Types

Dairy, Baking, Sweetener, Eggs, Flavoring, Chocolate, Leavening

Ingredients

Butter, Caster sugar, Egg, Vanilla extract, Flour, Cocoa powder, Buttermilk, Gel food colour, Baking soda, Vinegar

Notes

Egg (or 50g yogurt as alternative), Vanilla extract (amount not given), Gel food colour (3-4 drops, red)

Allergens

Milk, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

190 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 30g, Sugars: 18g, Fat: 7g, Saturated Fat: 4g, Fiber: 1g

Nutritional Information

Minerals

Calcium: 55mg, Iron: 0.8mg, Potassium: 75mg, Sodium: 95mg

Vitamins

Vitamin A: 85µg, Vitamin B12: 0.2µg, Vitamin D: 0.3µg

Preparation

Time Information

Preparation

15 minutes

Cooking

18 minutes

Overall

33 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, measuring scale, measuring spoons, whisk, rubber spatula, cupcake tin, cupcake liners, cooling rack

Appliances

Oven, Mixer

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Valentine's Day, Party, Celebration, Afternoon Tea

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Velvety, Soft, Tender, Moist, Fluffy

Flavors

Tangy, Sweet, Mild cocoa, Vanilla, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep in a cool, dry place,Use only if unfrosted), fridge : 5 days (Store in an airtight container,Bring to room temperature before serving,Required if topped with cream cheese frosting), freezer : 90 days (Freeze unfrosted cupcakes in an airtight container,Wrap individually to prevent freezer burn,Thaw at room temperature)