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I am the master of red velvet. I’ve memorized the recipe I’ve made so many cupcakes and cakes.

I use this Hummingbird recipe.
You will need

60g unsalted butter at room temperature
3/4 cup  caster sugar
1 egg at room temperature
1 tablespoon  cocoa powder
40ml red food colouring
½ tsp vanilla extract
½ cup buttermilk
1 cup plain flour
½ tsp bicarbonate of soda
1½ tsp white vinegar

have your cupcake tray lined and ready to go.

Cream cheese frosting is always delicious with Red Velvet.

For the frosting:
2 cups icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold


1. Preheat your oven to 170°C.

2. In a bowl cream the butter and sugar together until it’s fluffy and light. Add the egg in slowly and beat until its all incorporated.

3. In a small bowl (or I use a cup) mix the red food colouring , cocoa and vanilla together to make a paste. Add to the batter. Pour in half of the buttermilk.

4. Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. once you have a smooth mixture, add the baking soda and vinegar. Beat until well mixed.  Your mixture should look smooth. Once you’re all done, turn off your mixer and start spooning mixture in to liners.

5. Bake in oven for 20-25 mins for standard cupcakes and about 12 mins for mini cupcakes.

6. When your cupcakes are out of the oven, make the frosting but creaming the butter  and slowly adding the icing sugar. Once they’re all mixed, add the cream cheese and mix together. You don’t want to mix this frosting too much or it will go runny.

7. Decorate cupcakes however you want. My favourite icing tip is the Wilton 1M.

These are some halloween cupcakes I made last year.
To make coloured frosting, just put in some gel colours.