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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24th Apr, 2012
Worst recipe ever for cupcakes will never try these again
15th Apr, 2012
Easy to follow and the end product was a great success. I have tried the Humming Bird recipe previously - complete flop - so delight to have light and fluffy cupcakes that were a beautiful shade of red (despite only using 38ml of food colouring). I replaced the buttermilk with greek style yogurt and it worked a dream. Thanks so much for this recipe. Amazed that folk are complaining about the cup measurements as so much easier to use than a scale.
19th Feb, 2012
Hey everyone.. im sure you all love baking so join a facebook group called The Bake Exchange and share recipes.. All the perfect recipes in one place.. its a new page so join and help kick it off.. already a few delicious recipes on there..
12th Feb, 2012
The cakes are brown and the icing yellow. And i've used lighter butter which is lighter in colour. Besides the fact that the icing doesn't taste very nice. Too buttery.. you have half of a teaspoon and you are done. The dough is moist and fluffy but overall i'm disappointed with this recipe.
8th Feb, 2012
Liz Mc, you've mentioned you have a nice red velvet cake recipe... any chance you could post it please... I'm looking for a good tried & tested one so it would be great help... Many thanks.
21st Jan, 2012
I can convert to ounces. 10 oz plain flour 4 oz unsalted butter 12 oz sugar 8 fl oz buttermilk The other ingredients are in understandable measures. :) Hope this helps.
6th Mar, 2015
Thanks for this but please note that the conversation for the flour is incorrect... it should be 20.8oz...
14th Dec, 2011
Made these yesterday wasn't sure about cup sizes but as long as you use the same sized cup/mug all tge way through they come out lovely and moist, you'll just end up with a different quantity size depending on the size of cup. To get the frosting white use lurpak butter as its not dyed yellow and beat it for an even whiter result, or add some superwhite powdered dye. The overall verdict is these are delicious :-)
riversidebaking's picture
23rd Jan, 2014
I've made these a number of times and they always come out great. Make sure you use a cheap red food colouring - the natural ones go brown! you can see mine here: I always seem to get more than 12 too so make sure you have a spare case ready! x
27th Nov, 2011
Cake flor is neither plain or self raising, it's a lighter protein flour and hard to find. You can substitute it for this though


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