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***PLEASE READ UPDATED OUNCE MEASUREMENTS IN THE DESCRIPTION BOX***
Red Velvet Cupcake Recipe! How to Make The EASIEST and BEST RED VELVET Cupcake Recipe you will find ANYWHERE!
I tried SO many recipes to get this one, and it is perfect for cakes, cupcakes and giant cupcakes. It's the cupcake base recipe you'll see me use throughout our decorating tutorials, and I get lots of comments from people wanting my recipes.
I hope you love my Red Velvet Cupcake Recipe and I would LOVE your feedback on this recipe below 🙂
NOTE: I used Self Raising Flour in this recipe – It's the main flour we use here in Australia but I have just found out it's not so popular in other countries. SO if you are using plain or all purpose flour, just add an additional 2.5 teaspoons of baking powder and a small pinch of salt to this recipe. I'll remember this for next time!
Ingredients:
2.5 cups (11oz) Flour (measure unsifted, then sift) I used Self Raising flour but if you don't have SR Flour MAKE SURE you follow the directions above to make your plain flour rise
1.75cups / 12oz Sugar
1/4 cup (2oz) cocoa
1 cup (8oz) water
200g (7oz) butter
3 large eggs
2tbsp red food colour paste (I love Americolour Tulip Red)
1 tsp vanilla (essence, extract or paste is fine)
2 tbsp olive oil (vegetable or canola oil are also fine)
I cooked in a fan forced oven @ 175 degrees celcius, or 350degrees faranheit for 12-15 minutes.
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XX Happy Cupcake-ing!
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