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