Red Velvet Cupcakes

Let them eat Cake...

Quite obscure quote from Marie Antoinette, until you read the context, but there is no revolution today there is only sweet red velvet cupcakes, with buttercream frosting and fresh strawberries. I have also added a sweet floral plate, vintage fork, some fresh flowers and a pomegranate dyed cheesecloth.


  • 300g (2 cups) plain flour

  • 30g (1/4 cup) cocoa powder

  • 1 teaspoon bicarbonate of soda

  • 315g (1 1/2 cups) caster sugar

  • 250ml (1 cup) buttermilk

  • 200g unsalted butter, melted

  • 2 eggs, lightly whisked

  • 1 tablespoon white vinegar

  • 1 teaspoon vanilla extract

  • 1-2 teaspoons red food colouring

  • 2 x 250g pkts cream cheese, at room temperature

  • 300g (2 cups) pure icing sugar

  • 120g butter, extra, at room temperature

  • 1 teaspoon vanilla essence, extra


  • Step 1

    Preheat oven to 170°C. Line eighteen 80ml (1/3 cup) capacity muffin pans with paper cases. Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar. Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.

  • Step 2

    Divide the mixture among the lined pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool completely.

  • Step 3

    Use an electric beater to beat the cream cheese, icing sugar, extra butter and extra vanilla until smooth. Spread over cupcakes.

Julie Powell