Red Velvet Cupcakes

Red Velvet Diamond Jubilee cupcakesWhen I think of the Queen’s Jubilee and food I’m thinking tradition, British, Red, luxury and fun. I tried my first red velvet cupcake back at Bite n Write in the autumn and I fell in unconditional love immediately so sooner or later it was a given that I would try and make some. The internet is full of recipes and this is the one I settled on for my first try….

Red Velvet Cupcakes

Ingredients for 12 cupcakes

60g butter
150g caster sugar
1 egg
120ml buttermilk
20ml red food colouring (see comments below to use the whole bottle)
1/2 tsp vanilla extract
1/2 tsp bicarbonate of soda
1 and 1/2 tsp white wine vinegar
150g plain flour
10g cocoa powder
1/2 tsp salt

Cream cheese frosting

300g icing sugar
50g unsalted butter
125g cream cheese


Cupcake cases, decorations

Red Velvet cupcakes diamond jubilee cupcakes



  • Preheat the oven to 170C/325 F/ Gas mark 3
  • Beat the butter and sugar until smooth and creamy (I used my fabulous Cuisinart food processor)
  • Add the egg and beat well
  • In a separate bowl mix the cocoa powder, red food colouring and vanilla extract together until a paste is formed (mine went quite dry so had to use a spatula to get it out)
  • Add to the butter mixture and mix thoroughly, stopping occasionally and scrape down the sides of the bowl with a spatula to make sure all the ingredients are combined
  • Add half the buttermilk and half the flour and mix well
  • Scrape all ingredients down from the side of the bowl and add the other half of buttermilk and flour and mix well again.
  • Scrape down the sides and one final beat making sure it is all the same colour
Red Velvet cupcakes diamond jubilee cupcakes mixture


Spoon the mixture into the paper cases until they’re 3/4 full and bake in the preheated oven for 20 – 25 minutes


Red Velvet cupcakes diamond jubilee cupcakes

Test to see if they’re ready by touching the cakes, the sponge should bounce back under your fingertips


Red Velvet cupcakes diamond jubilee cupcakes

  • Leave to cool slightly and then place on a cooling rack.
  • For the cream cheese frosting beat the icing sugar and butter together until well mixed and then add the cream cheese and beat until it is light and fluffy
  • When the cupcakes are cold spoon over the cream frosting or pipe with a fluted nozzle for a swirl effect
Red Velvet cupcakes diamond jubilee cupcakes

Verdict  7/10

Not red enough: The one I ate at Bite N Write was scarlet but the cocoa powder covers that up and although delicious next time I’m going to try with no cocoa powder. I want it RED ;)

Romanian Mum also has a slightly different Red Velvet Cupcakes recipe to the one I tried.

Red Velvet cupcakes diamond jubilee cupcakes



  1. cafebebe
    May 26, 2012 / 5:19 PM

    Mari…you pretty much use a whole bottle of Dr Oetker Red Food Colouring & then put a teeny bit of water in the bottle afterward, swish it around & add it as well to get every last drop. It takes a LOT of red food colouring. The cocoa powder is ok…just add the whole bottle of food colouring. Seems sick but it works! ;) K xx

    • May 26, 2012 / 5:44 PM

      Now that’s interesting! Thanks for that, I’ll definitely try this recipe again and I need to find my piping bag as I wanted swirls but just couldn’t find it. Thanks for that tip – would the whole bottle disguise the chocolate and give it that deep red I have seen?

      • cafebebe
        May 26, 2012 / 6:23 PM

         Yes…a whole bottle of Dr Oetker red food colouring & then a tiny bit of water to rinse out any residue. I’ve also heard that food colouring as a PASTE is best but Hummingbird Bakery recommends Dr Oetker so I’m sure that suffices. That’s what I did!

        • Cathy
          May 30, 2012 / 8:03 PM

          Dr Oetker Red Food Colouring has been changed and is now a natural food colouring so you will not get the deep red that is required for red velvet. I believe silver spoon red has the required effect but have not tried it yet myself.

  2. Hayley_coomber
    May 26, 2012 / 6:01 PM

    they look lush what cream cheese do u use,i need some icing for some muffins ive not done the cream cheese one before

    • May 26, 2012 / 6:15 PM

      I used Philadelphia light and it worked a treat ;) Finger lickin’ good

  3. May 26, 2012 / 8:16 PM

    I’d say you weren’t generous enough with the red food colouring! Have you tried gel colour? Worked for me, though you still use a LOT.

    • May 26, 2012 / 8:21 PM

      Mmm not tried gel colouring but next time I’m going to tip the whole bottle in like Karin suggested below ;)

  4. london_unattached
    May 27, 2012 / 7:56 AM

    *giggling now* at your ‘not red enough’.  They look fab!!!

    • May 28, 2012 / 10:10 AM

      Did you see the comment below – to use a whole bottle for the red effect, I’ve seen some fabulous pics on Pinterest and was trying to achieve similar. I’ll have another go with the whole bottle next time ;) Thanks for commenting

  5. Cheetahsinmyshoes
    May 27, 2012 / 9:53 PM

    they look absolutely gorgeous and I LOVE your phone box and bus decorations.  They are proper ‘wow-worthy’ thank you for linking them up *drools just a little bit*

    • May 28, 2012 / 10:09 AM

      I bought them! Found them on the supermarket shelf ;) but thanks for your compliments, they were delicious, the last few left for today

  6. May 27, 2012 / 10:29 PM

    These look great. I keep seeing red velvet cakes everywhere but  haven’t tried them – do they taste much different to regular sponge? And will all the food colouring send my kids bonkers?!

    • May 28, 2012 / 10:09 AM

      They don’t taste much different to regular sponge apart from the cocoa added ;) My four year olds twins ate them and they were fine. I used Asda RED natural food colouring which contains anthocyanin which I found on wikipedia which is a plant  extract, paprika extract in this case) I think my two get more of a buzz from a stick of chocolate than they did from one of these red velvet cupcakes Hope that helps x

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