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A cut open red velvet cupcake on a pink napkin Tried & Tested

Red velvet cupcakes

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3.172 stars based on 29 ratings

This red velvet cupcake recipe is taken from Eric Lanlard’s book “Home Bake” and is more of a traditional recipe without any food colouring. It also featured on the 1st series of Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
  • Bake:
  • Serves:24
  • Skill level:easy

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Ingredients

  • 75g 2¾ oz Cocoa powder
  • 1½tsp 1½tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 125g 4½ oz Butter (unsalted) softened
  • 250g 8⅞ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 4 4 Egg(s) (free range)
  • 240ml 8⅛ fl oz Buttermilk
  • 1tsp 1tsp Salt
  • 325g 11½ oz Plain white flour (we use Allinson) Plain white flour
  • 1tsp 1tsp Bicarbonate of soda
  • 1tsp 1tsp White wine vinegar

For the chocolate icing

  • 240ml 8⅛ fl oz Milk (whole)
  • 3tbsp 3tbsp Plain white flour (we use Allinson) Plain white flour
  • 1 1 Salt
  • 225g 8 oz Dark chocolate broken into pieces
  • 200g 7⅛ oz Butter (unsalted) softened
  • 300g 10⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 2tbsp 2tbsp Cocoa powder
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (fan 160°C, 350°F, gas mark 4). Line two 12-cup muffin tins with cupcake papers.

  2. Classic mode Step 2

    Sift the cocoa and mix with the vanilla in a small bowl. Set aside. Beat the butter and sugar together in a large bowl, using an electric hand mixer set on medium-high speed, or a free-standing mixer.

    Ingredients for this step

    • 75tbsp 75tbsp Cocoa powder
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey)
    • 125g 4½ oz Butter (unsalted) softened
    • Unrefined golden caster sugar
  3. Classic mode Step 3

    Once the butter and sugar mixture is pale, light and fluffy, add the egg yolks, one at a time, and beat until everything is combined. Add the cocoa mixture and beat well for another minute to combine.

    Ingredients for this step

    • Egg yolk(s) (free range)
  4. Classic mode Step 4

    Stir the buttermilk and salt together and add it to the butter and sugar mixture, a third at a time, alternating with the flour.

    Ingredients for this step

    • 240ml 8⅛ fl oz Buttermilk
    • 1 1 Salt
    • 325tbsp 325tbsp Plain white flour (we use Allinson) Plain white flour
  5. Classic mode Step 5

    Mix the bicarbonate of soda with the vinegar and blend into the batter. Then, with your mixer on high, beat everything together on a high speed for about 5 minutes, until you have a smooth, glossy batter.

    Ingredients for this step

    • 1tsp 1tsp Bicarbonate of soda
    • 1tsp 1tsp White wine vinegar
  6. Classic mode Step 6

    Fill each cupcake case to three-quarters full. Bake for 18–20 minutes or until a skewer inserted in the cupcake centre comes out clean.

  7. Classic mode Step 7

    Cool in the tins on a wire rack for 10 minutes. Remove the cakes and cool completely before frosting.

  8. Classic mode Step 8

    For the icing, whisk the milk, flour and salt in a small saucepan over a medium heat until the mixture thickens and begins to bubble, about 1–2 minutes. Transfer to a small bowl and allow to cool.

    Ingredients for this step

    • 240ml 8⅛ fl oz Milk (whole)
    • 3tbsp 3tbsp Plain white flour (we use Allinson) Plain white flour
    • 1 1 Salt
  9. Classic mode Step 9

    Melt the dark chocolate. Set aside to cool.

    Ingredients for this step

    • 225g 8 oz Dark chocolate broken into pieces
  10. Classic mode Step 10

    Beat the butter, sugar and cocoa (if using) together until fluffy. Add to the cooled chocolate followed by the milk mixture and vanilla extract (if using). Beat together until smooth.

    Ingredients for this step

    • 200g 7⅛ oz Butter (unsalted) softened
    • 300g 10⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 2tbsp 2tbsp Cocoa powder
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey)
  11. Classic mode Step 11

    Spoon into a piping bag with a small plain or star tube. Pipe immediately on to the cupcakes.