Velour Rouge


Makes 6 muffin size Red Velvet Cupcakes


  • 125g plain flour
  • 1 tbsp cocoa powder
  • 1 1/2 tsp baking powder
  • 50g unsalted butter
  • 100g caster sugar
  • 1/2 tsp red gel food colouring
  • 1 tsp vanilla essence
  • 1 large egg
  • 85 ml buttermilk
  • 1/2 tsp cider vinegar

For the Cream Cheese Icing

  • 225g plain cream cheese
  • 50g unsalted butter
  • 250g icing sugar
  • 1 tsp vanilla essence



  1. Preheat the oven to 170 degrees C and line a muffin tin with 6 muffin size cases
  2. Combine the flour, cocoa powder and baking powder together in a bowl. In another bowl, beat together the butter and sugar until pale and fluffy. Add the food colouring and vanilla essence and mix to combine
  3. Add spoonfuls of the dry mixture to the wet mix while continuing to beat. Add the egg and the rest of the dry mix
  4. Beat in the buttermilk and the vinegar. Divide the batter into the muffin cases and bake in the oven for 20 minutes, until the sponge springs back when touched. Remove the cakes from the oven and allow to cool completely out of the pan on a wire rack before icing
  5. For the cream cheese icing, combine the butter and cream cheese together and beat until creamy and smooth. Mix in the vanilla, and gradually add the sugar and beat until completely combined. Pipe onto the cupcakes and decorate as desired





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