In this video tutorial I show how how to bake this small batch of red velvet cupcakes without buttermilk.

Ingredients for 6 red velvet cupcakes

135 grams self-raising flour

15 grams cocoa powder

80 grams unsalted butter, melted

30 ml vegetable oil

90 grams sugar

1 teaspoon vanilla extract

2 tablespoons plain yoghurt or 4 tablespoons milk

half teaspoon baking powder

1 large egg

2 tablespoons milk (optional, to loosen the batter a bit if too stiff)

To decorate the red velvet cupcakes

You can choose from the following

Vanilla buttercream icing (half of it)

Cream cheese frosting (half of it)

Sprinkles to decorate

Method 6 red velvet cupcakes

Pre-heat oven to 180 Celsius, prepare a 6 cupcake tray with cupcake cases and put to one side.

Put the oil, butter, vanilla extract and sugar in a bowl and whisk together.

Add in the egg and whisk

Sift the flour and baking powder into the bowl

Add the buttermilk, red colouring gel and mix until smooth

Divide the mixture into the cupcake tray

Bake in the oven for about 15-18 minutes. Test with a toothpick after 15 minutes. If it comes out clean they are ready. Remove them from the oven, leave in the tray for 5-10 minutes. Remove and put on a cooling rack to cool completely

While the cupcakes are cooling make half of this vanilla buttercream icing which you will use to decorate the cupcakes.

Depending on how you pipe you may need more icing. If you do, just make more.

When the 6 red velvet cupcakes have cooled, pipe the buttercream on top and put some sprinkles