Red velvet

Red velvet

Georgia Glynn Smith


Quantity Ingredient
120g unsalted butter, softened
320g caster sugar
1/2 teaspoon salt
1 vanilla pod, seeds only
or 1 tablespoon vanilla extract
2 large eggs
275g plain flour
2 tablespoons cocoa powder
260g buttermilk
7 teaspoons red liquid food colouring
1 1/2 teaspoons white wine vinegar
1 1/4 teaspoons bicarbonate of soda
Basic cream cheese frosting, vanilla variation


  1. Preheat the oven to and line two 12-hole muffin trays with cases.
  2. Place the butter, sugar, salt and vanilla in a bowl and cream until pale and fluffy. Lightly beat the eggs in a jug and slowly add to the butter mixture while beating the quickly. if the mixture starts to separate or curdle, stop adding the egg and beat in 2–3 tablespoons of flour. This will rebind the batter.
  3. In a separate bowl, sift together the flour and cocoa. In a jug mix the buttermilk and food colouring. Mixing on low speed, add half the flour mix to the cake batter, followed by half the buttermilk, then the remaining flour and lastly the rest of the buttermilk. Be careful not to over-mix the batter. In a small bowl, mix together the vinegar and bicarbonate of soda. Fold this quickly but lightly through the cake batter. Using a piping bag or tablespoon, fill the cases until two-thirds full.
  4. Bake for 15–20 minutes, depending on your oven. They are cooked when the tops look dry and spring back to the touch. If in doubt, insert a knife or skewer into each sponge; it should come out clean. Leave to cool a little in the tray before placing on a wire rack to cool completely.
  5. To decorate, use the vanilla cream cheese frosting and top with some red velvet cupcake crumbs.
Peggy Porschen Parlour
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