Ruby Hens and their Bride-to-Be

Jemma Jemma’s Perfect Red Velvet Cupcakes


For the Cupcakes

  • 235g self raising flour
  • 15g cocoa powder
  • 250g caster sugar
  • 3/4 tsp salt
  • 270g unsalted butter (room temperature)
  • 4 large eggs
  • 3 tbsp buttermilk
  • 1 tsp red colouring paste
  • 1 tsp vanilla extract
  • 3/4 tsp bicarbonate of soda
  • 1.5 tsp cider vinegar

For the Cream Cheese Icing

  • 150g unsalted butter (at room temperature)
  • 240g full fat cream cheese
  • 840g icing sugar



  1. Line 2 cupcake tins with liners and preheat the oven to 170 degrees C
  2. Sieve the flour, cocoa powder, caster sugar and salt together into a mixing bowl. Add the soft butter and eggs to the bowl and mix on a low to medium speed for about a minute
  3. Add the red colouring gel into the buttermilk and mix until well combined. Add the vanilla extract and mix to combine
  4. Add the buttermilk mix to the mixer and beat well on a medium to high speed
  5. Add the bicarb to the vinegar and let it fizz up and pour into the mixture, continuing to beat on a low speed. Finish the mix by folding by hand, do not over mix the batter
  6. Fill the cupcake cases and bake in the oven for 25 minutes. Take them out the oven to cool completely before icing
  7. For the cream cheese icing, beat the butter and cream cheese together until they come together
  8. Sift the icing sugar into the bowl in stages, beating well in-between each addition. The icing will go pale and fluffy, add more icing sugar if its too loose
  9. Ice the cakes with the cream cheese icing and decorate









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