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Red Velvet cupcake recipe

I can’t believe it that Ma’ Cake has more than 1400 likers in the Facebook fan page… It’s such a big deal to me..  Thank you everyone who has helped me along the way.. As I promised and as been voted by the Ma’ Cake likers…  the Red Velvet recipe..  This recipe was originally taken from Magnolia bakery recipe in New York..  Magnolia Bakery was made famous by the Sex and the City tv series..  Gosh I love that series very much and I can’t wait for the SATC 2 to come… Ok back to the red Velvet, boy oh boy… does the American like their cupcake very sweet..  Certainly YES…  I have to adjusted the sugar quite a lot in order to make it less sweet..  Here it is guys, my interpretation of the Red Velvet….

Red Velvet Cupcakes (makes 30 cupcakes)


3 ¼ cups of plain flour

150 gr unsalted butter, softened

2 cups castor sugar

3 large eggs, at room temperature

2 1/2 tbsp red food coloring

3 tbsp unsweetened cocoa

1 1/2 tsp vanilla extract

1 1/2 tsp salt

1 1/2 cups full cream milk

1 1/2 tsp plain yoghurt

1 1/2 tsp baking soda


Preheat oven to 175°C.

In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food colouring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the milk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the yoghurt and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing.

Cream Cheese Filling


300g cream cheese at room temperature (spreadable cream cheese or mascarpone are both fine)

75 gr unsalted butter, softened

1 teaspoon vanilla extract

2 cups icing sugar, sifted


With an electric mixer, blend together cream cheese and butter until smooth. Pour in icing sugar and vanilla extract. Turn mixer on high and beat until light and fluffy. Make a 1cm diameter hole in the middle of the cupcake about 3/4 depth and fill using a piping bag.

White Chocolate Buttercream Icing

80ml cream.

150g white chocolate

200g unsalted butter, softened

80g icing sugar


Bring some water (about 2cm depth) to boil in a small saucepan. Remove from heat. Place a stainless steel bowl over the pan ensuring it does not touch the water. Add the cream and chocolate and stir until smooth. Set aside to cool a little.

Beat 200g of unsalted butter until light and creamy then slowly beat in sifted icing sugar until thick and white. Beat in the cool chocolate mixture.

Pipe the icing onto the cupcake using a star nozzle by holding the nozzle vertically approximately 1cm from the cupcake, starting in the middle then working around the outside before returning to the middle to create the peak.

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  1. Cherie

    OMG! i have been wanting this recipe forever! thanks so much for sharing! love your work! x

  2. mandy

    thank you so much for sharing this recipe i am so grateful giving it a go tonight

  3. Sharna

    Ohhh wow….that is so much different to mine….love the surprise of the cream cheese filling. Yum!!

  4. suzan

    hi girl! surely i’m gonna try it…. i’ll let you know result….:) thank you for posting it…

  5. Green and Bloom Flowers

    Thanks for sharing – I will have to try this next week when I have a free moment!!

  6. Cath

    yummy yummy yummy I made these tonight to take to work tomorrow wow I am going to be popular!!!!! Thanks so much for the recipe 🙂

  7. Melissa

    Thanks for sharing one of your amazing recipes, very generous of you, cannot wait to try these out….. keep up your amazing work

  8. Clare

    Thanks for sharing! Do you think you can use this recipe to make a cake instead of cupcakes?

  9. Hi Clare,

    You certainly can make it as a cake instead of cupcakes.. Happy baking and don’t forget to let me know how you go.. 🙂


  10. Karyn Homewood

    Thanks for the recipe! I had success with making it into a cake, really impressed with the outcome. 🙂
    Thanks again!

  11. Christine

    Ma’cake, i do have a question. I see different name of sugar that shown in this recipe. Castor sugar, powdered sugar and icing sugar. Can you explain the differences between them? Thanks.

  12. Hi Christine,

    Castor sugar is very finely granulated sugar. Powdered sugar and icing sugar are the same. I’ve just change the recipe from Powdered Sugar to Icing sugar to make it easier. I didn’t realised the typing when I did it… All of these sugar can be found in supermarket.

    Good luck and happy baking.. 🙂

  13. Liz

    Hi 🙂

    Thanks for sharing this recipe 🙂

    I was just wondering how it would go as a cake?

    Liz xx

  14. Hi Liz,

    You definitely can turn it into a cake. Good luck..


  15. Juny Lie

    Hi Leony,

    I tried this recipe with my sister in law. It was heaps fun doing it together. The final product–>> DELICIOUS 🙂 hehe.. 2 thumbs up for u.

    Thank you so much for sharing it.

  16. lia

    hi Leony,
    i plan to make redvelvert cupcake for my son bday.
    if i make it on friday and i put it in the fridge for saturday..is that ok?
    do you think the frosting will be harden?

    how bout buttercream?can i put in the fridge as well after i pipe in the cupcake?


  17. Stacey

    This recipe is delicious everyone that had some of this delectable cake had no complaints whatsoever, it was a HIT!! Thanks for sharing =)

  18. m'leigh

    That sounds positively evil!! I didn’t realise it was filled with the cream cheese as well as the white chocolate buttercream on top. My diabetes is gonna have to deal, i’m making these on the weekend.

  19. Sel

    Hi Leony
    Thank you for sharing your recipe. Can I please check if the red food coloring you used is the liquid supermarket type, or the gel paste type like Wilton or Americolor? Thank you.

  20. Hi Selena, It’s just the liquid bought one from the supermarket. Leonyxx

  21. nicole

    Hi thank you for sharing your recipe. i so love red velvet i have a question in regarding the mixture i made a batch yesterday and they came out dry can you give me some idead to stop if for happening again. thankyou nicole

  22. Hi Nicole,

    I never have that problem before. However if it’s too dry to your liking you can try to substitute some of the butter with some vegetable oil. It should moisten the cupcake. Good luck.


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