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Red Velvet Cupcakes

The smoothest of frostings paired with a deliously velvety sponge - this Red Velvet Cupcake recipe is sure to go down a treat with all your friends!

12 cupcakes

Medium 40 Minutes



For the recipe  Red Velvet Cupcakes

For the Cupcake:

90 g Unsalted Butter
165 g Caster Sugar
125 ml Buttermilk
Dr. Oetker Red Extra Strong Food Colour Gel (7.5g / 1.5tsp)
5 ml Dr. Oetker Madagascan Vanilla Extract (1tsp)
2.5 Dr. Oetker Bicarbonate of Soda Sachets (0.5tsp)
2.5 - 2 ml White Wine Vinegar (0.5tsp)
200 g Plain Flour
1 g Salt (Pinch)
15 g Dr. Oetker Fine Dark Cocoa Powder (1tbsp)
12 Dr. Oetker Muffin Cases
1 Egg Large, At Room Temperature
90 ml Sunflower Oil

For Icing:

about 400 g Dr. Oetker Cream Cheese Style Icing




Preheat oven to 180 degrees C.


Line a 12 hole muffin tray with the Muffin Cases.


Add the egg, Vanilla Extract and Cocoa Powder and mix well.


Add the Red Food Colour Gel and mix until the colour is even and well incorporated.


Sift the flour into a bowl, then add half to the cake mixture along with half the buttermilk and a pinch of salt.


Mix until smooth and then add the remaining flour and buttermilk and mix again.


In a bowl mix together the bicarbonate of soda and vinegar then add to the cake mix stirring it in by hand until it is all incorporated.


Spoon the mixture into the Muffin Cases and bake in the oven for 35-40 minutes until an inserted skewer comes out clean.


Allow them to cool for 15 minutes then remove from the tins and place on a cooling rack to cool completely.


Once cooled, crumble one cupcake to use to decorate the cupcakes. Place the buttercream in a piping bag and cut the end of the piping bag to create a 1cm hole. Pipe a swirl of buttercream onto each cupcake and sprinkle with the reserved sponge. You cupcakes are now ready to enjoy!

Nutritional Information for the recipe Red Velvet Cupcakes

Per Serving Per 100 g / ml
Energy 1637kJ
Fat 19.62g 20.87g
Carbohydrate 50.22g 53.43g
Protein 2.53g 2.70g