Red Velvet Cupcakes


2 cups all-purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
2 Tablespoons unsweetened, cocoa powder
2 cups sugar (or slightly less if preferred)
1/2 cup vegetable oil and ½ cup butter mixed
2 eggs
1 cup buttermilk
2 teaspoons of vanilla extract
1 teaspoon red food coloring (or more for deeper colour)
1 teaspoon of white distilled vinegar
½ cup of prepared plain hot coffee (don’t skip this ingredient)


  • Preheat oven to 325 (175 degrees celsius)
  • In a medium bowl, whisk together flour, baking powder, cocoa powder and salt. Set aside.
  • In a large bowl, beat together the sugar and butter and vegetable oil and vanilla.
  • Mix in the eggs then beat.
  • Mix buttermilk and red food coloring until combined.
  • Stir in the coffee.
  • Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
  • Finally add in baking soda and vinegar mixed together.
  • Put batter into cupcake cases. Fill three quarters full. Should make 24.
  • Bake in the middle rack for 15-20 minutes, or until a toothpick inserted in center comes out clean. Do not over bake as cupcakes will continue to cook as they cool.
  • Once cooked let the cupcakes cool in tin for 3-4 minutes then cool on racks.
  • Frost the cupcakes with cream cheese frosting when they have cooled completely. (See separate frosting recipe).


Cream Cheese Icing


250 g cream cheese, softened
2 Tablespoons butter
2-3 cups icing sugar
1-2 Tablespoons milk
1 teaspoon vanilla extract


  • Beat cream cheese and butter for 1-2 minutes.Add vanilla, icing sugar and milk.
  • Beat until fluffy and light – 3-4 minutes.
  • If you want a sweeter frosting add all of the icing sugar and milk.
  • For more of the cream cheese taste, add less sugar and milk (to taste).

This icing is particularly nice with red velvet cake or cupcakes and carrot cake.


Chocolate Ganache

Dark Chocolate Ganache


600 g dark chocolate (or mix of dark and milk if preferred)

300 mls cream


Bring the cream to a boil.

Remove from heat.

Add in the chopped chocolate.

Rest for 3-4 minutes.

Stir until the chocolate and cream are mixed.

Ganache should be smooth and glossy.

Stand overnight to firm up and use as a filling or icing.


White Chocolate Ganache


650 g white chocolate

225 mls cream

Method as above for Dark Chocolate Ganache

To make whipped ganache:
Simply use a whisk and beat the pre-made chocolate ganache until it becomes paler in colour and more stiff. This can be used to pipe ganache roses onto a cake.