Red Velvet Cupcakes – From The Table Top

Find the recipe below and visit

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Credit: From The Table Top
Screen shot 2015-09-18 at 12.22.08 PM
Credit: From The Table Top
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Credit: From The Table Top



Cupcake Batter:

4 tbs unsalted butter

3/4 cup granulated sugar

1 egg

2 1/2 tbs unsweetened cocoa powder

3 tbs red food colouring

1/2 tsp vanilla extract

1/2 cup buttermilk

1 cup + 2tbs all purpose flour

1/2 tsp baking soda

1 1/2 tsp white vinegar


150g cream cheese (room temp)

2 1/2 cups icing sugar.



– Preheat oven to 180 degrees. Line muffin tines with liners.

– Cream butter and sugar on medium until light and fluffy. Add in the egg and beat until incorporated well. (Ensure the egg is room temperature to avoid curdling)

– In a separate bowl mix cocoa, vanilla extract and red food colouring to make a paste. Add this paste to the butter mixture and ensure it is mixed well.

– Reduce mixer speed to low and add half of the buttermilk in alteration with half the flour. Mix remaining milk and flour in. Be sure not to over mix.

– On slow, add in the salt, baking soda and vinegar. Mix until smooth.

– Divide mixture between liners and bake for 20 mins. Allow to cool before frosting.

Frosting Method: 

– Cream softened cream cheese and icing sugar together until smooth, light and fluffy. This will take around 2-3 minutes.

– Ice according to preference – piping bag/ spread with butter knife and enjoy!