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Red Velvet Cupcakes

I have recently discovered Nigella’s red velvet cupcake recipe and it’s SO good – and easy. I’m planning to use this (ex the red food colouring) for a basic cupcake mixture because it’s so moist and delicious.


  • 250g plain flour
  • 2 x 15ml T cocoa powder, sifted
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 100g soft unsalted butter
  • 200g castor sugar
  • 1 heaped 15ml T red food colouring
  • 2 tsp vanilla extract
  • 2 eggs
  • 175ml buttermilk
  • 1 tsp cider vinegar or other vinegar


  1. Preheat oven to 170°C and line two muffin trays with paper cases
  2. Combine the flour, cocoa, baking powder and bicarb in a bowl
  3. In another bowl, cream the butter, and sugar until light and fluffy
  4. Beat in the food colouring and the vanilla
  5. While still beating, add one spoonful of dried ingredients, then one egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients
  6. Beat together the buttermilk and vinegar
  7. Fold into creamed mixture
  8. Spoon the batter evenly into the cases
  9. Bake for 20 mins or until cupcakes spring back when lightly touched
  10. Transfer to a wire tack to cool down completely before decorating


buttery cream cheese icing


  • 400g icing sugar, sifted
  • 125g cream cheese
  • 125g soft unsalted butter
  • 1 tsp cider vinegar or lemon juice


Beat all of the above ingredients together until smooth.

To decorate I piped the icing on top of each cupcake and sprinkled on red glitter.

Nigella’s tips:

-          The cupcakes can be baked 2 days ahead and stored, un-iced, layered with paper in airtight containers

-          Icing can be made 1 day ahead: cover with glad wrap and refrigerate; remove from fridge 1-2 hours before needed; beat briefly before using

-          You can use all butter rather than half-butter and half-cream cheese for this icing

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