We use cookies to help this site deliver the best possible experience.   Remove this notice.

Red velvet cupcakes with vanilla buttercream Recipe

Red velvet cupcakes with vanilla buttercream Recipe
  • 1For the cakes:

    Preheat the oven to 180'C.

    Beat together the sugar and the butter until light, soft and fluffy in consistency. Then add one egg at a time with a spoonful of flour until all of the eggs are combined.

    Once the eggs are all incorporated. Sieve in the flour, baking powder and add the food colouring. Gently fold the mixture until all of the ingredients are completely combined.

    Pipe or spoon the mixture into cupcake cases (only fill them 3/4 full) and bake for 12-14 minutes.

    Remove from the oven and allow to cool.

  • 2For the icing

    Sieve the icing sugar.

    Beat together the icing sugar, butter and the vanilla extract until the mixture is light in colour and soft in texture.

    Place all of the mixture into a piping bag with a star nozzle and pipe on top of the cupcakes.

Chef's tip

«Adding a spoonful of flour with each egg will stabilise the cake mixture and prevent the mix from curdling. »

A quick and simple recipe to make perfect red velvet cupcakes topped with a vanilla flavoured buttercream icing.

Rate this recipe :

(259 votes)

  • Preparation  15mins
  • Cooking time  12mins
  • Rest time  10mins

  • Difficulté  Easy

Ingredients for people

    For the cake(s)
  • Caster sugar : 250 g
  • Self raising flour : 250 g
  • Baking powder : 1 Tsp
  • Unsalted butter : 250 g
  • Whole egg(s) : 4 whole
  • Red food colour powder : 2 g

    For the icing
  • Unsalted butter : 200 g
  • Icing sugar : 150 g
  • Vanilla extract : 3 drop