Red Velvet & W Choc Cupcakes
Member recipe

Red Velvet & W Choc Cupcakes

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(16 ratings)

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Serves 1 - 24 Cakes

Red in colour but chocolatey to taste with a white chocolate cream cheese frosting. A very popular cupcake.

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  • For the cupcakes:
  • 2 1/2 cups sifted cake/ supreme sponge flour (sainsburys sell supreme sponge flour)
  • 1 heaped teaspoon baking powder
  • 1 teaspoon salt
  • 3 1/2 tablespoons unsweetened cocoa powder
  • 1 bottle (38 ml) red food colouring
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, at room temperature
  • 1 small teaspoon white vinegar
  • 1 small teaspoon baking soda
  • For the frosting:
  • 150 g unsalted butter (don't use spreadable butter)
  • 250 g cream cheese (mascarpone is best)
  • 1 - 2 cups royal icing sugar, sifted (to taste and consistency preferred)
  • 200 g Nestle Milky Bar (2 large bars)


    1. Preheat oven to 180 degrees Celsius. Line two 12-cup muffin tins or silicone pans with cupcake liners.
    2. Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a smaller bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside
    3. In a large bowl, using a hand mixer or electric mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
    4. In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don't do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full. Place muffin tins in your preheated oven. Bake for approximately 20, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete. Or you can insert a toothpick into the center of a cupcake in the center of the tin and if it comes out clean they are done.
    5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.
    6. Make sure all of your frosting ingredients are at room temperature.
    7. Melt the white chocolate in a bowl over boiling water stirring regularly to ensure it doesn't burn. Once melted remove from heat and allow to cool to room temperature
    8. In a mixing bowl, mix butter on medium speed until light and creamy. Add cream cheese and mix until fluffy. Add the cooled melted white chocolate and mix until combined.
    9. Slowly add the sugar, one cup at a time until you have the consistency and taste that you prefer.
    10. Use to cover the cooled cupcakes. The icing can get a little soft while using. If so put the iced cup cakes in the fridge until the icing has set.

Comments, questions and tips

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11th Sep, 2018
Really disappointing given I followed the recipe exactly. Cupcakes come out brown and bland, despite the WHOLE bottle of red food colouring. Horrible taste. Will not use this recipe again. Certainly do not recommend
laura's bakes's picture
laura's bakes
24th Mar, 2016
cant print off just prints a date and that's it HELP!
Adnan khan
20th Feb, 2015
One of the best and easy recipes for my gf bday...Thank for sharing this delicious recipe.... Red Velvet Cupcake
7th Jan, 2013
I made these for the first time and they turned out perfect, i did exactly what the recipe said. I also bought a set of cup measurements from the Range(cheap) I will be making these again and again
15th Nov, 2012
looking for a red velvet recipe, but was put off by the lack of conversion on a BBC website. I checked the comments and was very disappointed to note that people have been asking for a conversion for over a year but nothing has been done... any comment from the BBC??
alisonjane64's picture
22nd Oct, 2012
I made this receipe into a cake. I found that I needed to add some water to the food colouring as there was not enough fluid in a full bottle of food colouring to make a smooth mix with the cocoa. My son wanted this cake for his birthday cake but did not want cream cheese frosting so I used buttercream instead. The cake looks and tastes really moist.
4th Sep, 2012
this recipe seems like it was changed. Please can i have the original one with the original ingredients and amounts
29th Aug, 2012
AadiMahomed If you use Beetroot Juice they will not come out as red, it is just a way of making them reddish but using natural colour. Red Velvet cakes originate from when unprocessed cocoa was used for chocolate cakes in the old days because when it re-acted with the baking soda it turned a reddish colour. Probably more like what you get when you use beetroot juice. If you use natural red colouring it is never as red a colour either. It just depends whether you want to make them slightly healthier or redder. The modern really bright red colour is due to modern red food dye.
14th Jul, 2012
Ive made the recipe exactly as it is using beetroot juice, but it came out the colour of a carrot muffin (brownish). The batter itself is a maroonish colour. Any idea why it didnt come out red?
13th Jul, 2012
Amazing - baked them for the Jubilee, and I'm no regular baker! These came out a treat, got no end of compliments.


16th Mar, 2014
Hi, can you please tell me what size measuring cups to use for this recipe Thanks
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