This was my first time to make anything red velvet so I was really nervous about the outcome. I’ve read a lot of recipes, but they seem, I dunno, kinda intimidating to make. What if they don’t turn out red? What if they don’t taste right? What if they come out too hard or gummy or something?

Since I got good results on my Double Chocolate Chip Cookies from Kiss The Foodie, I figured his recipe for Red Velvet Cupcakes should be pretty doable as well. It helped a lot that there were in-process pictures so there was less uncertainty if I’m going about the procedure correctly. And here’s the result:

wpid-15-10-27-23-10-44-530_deco.jpgMy first ever red velvet cupcakes! 😀

What I used:

  • 1 cup brown sugar
  • 1/4 cup + 2 tablespoons vegetable oil
  • 1 egg, room temperature
  • 1/2 cup buttermilk (substituted with 1/2 tbsp. vinegar + milk)
  • 1 tsp. Ferna clear vanilla flavoring
  • 1 tbsp. McCormick red liquid food coloring
  • 1/4 cup hot water
  • 1 tsp. Datu Puti white vinegar
  • 1 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tbsp. Bensdorp unsweetened cocoa powder, sifted

What I did:

  1. Preheat oven to 165ºC.
  2. In a large bowl, mix together oil and sugar with a wire whisk until well combined.
  3. Add egg, and mix until well combined.
  4. Add in buttermilk, vanilla flavoring, and food coloring. Mix until well combined.
  5. Mix in hot water and vinegar, stir to combine.
  6. Whisk together the flour, baking soda, baking powder and salt until combined evenly.
  7. Slowly add the flour mixture into the wet mixture. Mix well until batter is smooth and well combined.
  8. Sift in cocoa powder and mix thoroughly, just until all ingredients are well combined and the mixture is smooth.
  9. For easier distribution, transfer to a large measuring cup.
  10. Pour the cupcake batter divided evenly into 12 silicon cupcake molds.
  11. Bake for 20-23 minutes, checking at the 20th-minute mark. Use the toothpick/skewer method to check for doneness.
  12. Remove from oven and let cupcakes sit on the pan for 5 minutes.
  13. Remove from the pan and transfer to a cooling rack to cool completely.


  • This is an adapted recipe. I had to substitute brown sugar for the white because that’s what I had at the moment. Maybe that’s the reason why the cupcakes turned out a darker red than the cupcakes I tried to emulate?
  • I should have used a muffin tray for this, but since I only have a lone 6-muffin tray and 10 silicone cupcake molds/liners, I opted to bake 10 cupcakes sans muffin tray. Yes, I just placed them cupcake liners on the drip tray/cookie sheet and baked them there. Then afterwards proceeded to eat 2 cupcakes, clean out the silicone liners and bake the remaining batter in them. Fun. 😀
  • There should have been cream cheese frosting to pair this with, but I did not have any cream cheese around. Instead I whipped together a little bit of buttercream frosting. Turned out too sweet though. 😛
  • I have some leftover chocolate ganache in the ref, which I have half a mind to whip and frost the remaining cupcakes with. But I feel too lazy right now, so, no.
  • I actually enjoyed making these lovely red velvet cupcakes and will definitely make more in the very near future. 😀

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