Best red velvet cupcake recipe

February 8, 2012

For my birthday recently, the good people at Sasko Flour sent me a box of red velvet cupcakes complete with Hello Kitty decorations – perfection!

They were divine, especially the icing, and were bright red too (my previous red velvet cupcakes have always been more pink than red). And I have THE recipe… enjoy! They’re easy to make. Don’t forget to send some my way for quality control purposes…

Here goes…

1 cup buttermilk
1 teaspoon vinegar
1 cup sugar
1 1/4 cup Sasko Cake Flour
1/3 cup oil
2 Tablespoon cocoa powder
1- 2 tablespoons liquid red food colouring (can adjust to your desired colour)
2 teaspoons vanilla essence (or one teaspoon vanilla extract)
1/2 teaspoon Moir’s Baking Powder
1/4 teaspoon almond extract
3/4 teaspoon baking soda
1/4 teaspoon salt

Preheat the oven to 180 degrees.
Combine buttermilk and vinegar in a bowl and set aside.
Combine sugar, oil and extracts/essences in a large mixing bowl. Add the buttermilk mix and combine thoroughly.
Add the rest of your dry ingredients, mix until all lumps are gone. Lastly add your red liquid food colouring. Mix thoroughly
Fill cupcake liners 2/3 full.
Bake for 17-19 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
Wait at least 30 minutes, or until completely cool to frost.

Recipe will make 12 regular-sized cupcakes, or 24 mini cupcakes.

Butter cream icing
75 Grams butter
3-4 cups icing sugar, sifted
2-3 Tablespoons milk
1 Teaspoon vanilla essence

Cream butter, milk and vanilla essence. Gradually add icing sugar until smooth and creamy and forms peaks. Decorate cupcakes as desired.

Previous Post Next Post

You may also like


  • Tennille

    OMW!!! Those look and sound DIVINE!!! Thanks for the recipe will be giving it a go tomorrow 😉

    February 8, 2012 at 12:27 pm Reply
    • Tanya

      Let me know!!!! 🙂

      February 8, 2012 at 6:30 pm Reply
      • Shaheedah

        Would love to know how yours turned out:)

        March 11, 2012 at 7:10 am Reply
  • TJ

    Those look awesome and I was so excited about the recipe – Only to read “almond extract” . Is that a must? or what subsitute can a nut allergy sufferer like me use?

    February 8, 2012 at 6:21 pm Reply
    • Tanya

      I’m pretty sure you’ll be okay without the almond extract. Most red velvet cupcake recipes I’ve seen don’t have it in.

      February 8, 2012 at 6:30 pm Reply
  • Shaheedah

    So excited when I saw this recipe, have been searching for an easy velvet cupcake recipe and I’m happy to have found this one, gonna try it out today. Hope it looks as good as yours, lol

    March 11, 2012 at 7:08 am Reply
    • Tanya

      These are seriously divine. Please send some over if you bake them 🙂

      March 11, 2012 at 11:22 am Reply
  • I Baked A Cake « Life Or Something Like It!

    […] went with a red velvet cake recipe which I found off Rattle & Mum and it really came out so nicely, from there I covered the cake in caramel, covered it in black […]

    March 27, 2012 at 12:17 pm Reply
  • Liezel

    Hi Tanya! This recipe looks great, definitely want to try it! Just one question… Are there no eggs required for this type of cup cake? Thanks!

    May 5, 2012 at 7:42 pm Reply
  • Best peanut butter biscuits | Rattle and Mum

    […] For more recipes, go to Sasko’s website. If you missed what’s now becoming the famous red velvet cupcake recipe, click here […]

    October 29, 2012 at 6:41 am Reply
  • Leave a Reply