Red Velvet Cupcakes for Some Special Ladies

At it again. Last Friday, three ladies in my life showed me just how amazingly loyal they were. I am not going into specifics here but it took alcohol, a club, and a douchebag to prove it. I knew I had to bake something special for them and when one of them told me she has never tasted Red Velvet Cupcakes that could triumph Hummingbird Bakery in London, I knew it was a challenge I had to accept. I was so unimpressed with Hummingbird on my last visit to London. The cupcakes were dry and the icing grainy. Nothing beats a New York City cupcake.

Using my trusty Red Velvet recipe, it once again worked wonders. Shame about the Magnolia Bakery Cream Cheese Frosting that could not set in the Singapore humidity. My girlfriends love it!


Red Velvet Cupcakes
(Makes 12 perfect cupcakes or 1 layer cake)

1 1/8 cup all purpose flour
2½ tablespoons cornstarch or corn flour
1 tablespoons unsweetened dutch processed cocoa powder
½ teaspoon salt
¾ cups sugar
1 teaspoon instant coffee granules
¾ cups vegetable oil
1 large egg
3 tablespoons red food colouring (or 1 bottle Bake King’s Cochineal Red)
½ teaspoon pure vanilla extract
½ cup buttermilk OR ½ cup whole fat milk + ½ tbsp white vinegar (mix together and leave aside for 5 minutes to curdle)
¾ teaspoons baking soda
1 teaspoons distilled white vinegar

  1. Preheat oven to 180oC. Line standard muffin tins or baking pan with paper liners.
  2. Combine red food colouring and cocoa powder to form a smooth paste and set aside.
  3. With an electric mixer on medium-high speed, beat together flour, corn flour, sugar and salt.
  4. Slowly add the oil, and beat until well combined and smooth.
  5. Add the egg and beat until incorporated, scraping down sides of bowl as needed.
  6. Add the red cocoa paste and vanilla, and beat until well combined.
  7. Reduce speed to low. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed for 10 seconds.
  8. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes or 45 minutes in the cake pan.
  9. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.



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