Red Velvet & W Choc Cupcakes
Member recipe

Red Velvet & W Choc Cupcakes

  • 1
  • 2
  • 3
  • 4
  • 5
(16 ratings)

Member recipe by


Serves 1 - 24 Cakes

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

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 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

Sign in or create your My Good Food account to join the discussion.
25th Nov, 2011
Hi, does anybody know what cake flour is? Is that plain or self raising? Thanks.
31st Oct, 2011
Such a pain when the recipe is in cups, not grams and ounces. I tried to convert it using the suggestions in these comments and I still get a batch of weired shaped, reddish, tasteless cakes. Come on BBC, stop being lazy and convert the recipe like everyone has been asking!!!
20th Sep, 2011
my cupcakes were sunked and burnt.....this recipe dint suit me...!
16th Sep, 2011
I hope that helps, ladies. I usually only make them by the dozen, but it's simple enough to adjust the recipe to suit your needs.
16th Sep, 2011
- For 12 cupcakes - 150g self-raising flour 2 tbsp cocoa powder 1/2 tsp bicarbonate of soda 100ml buttermilk 1tsp white vinegar 50g lightly salted butter (softened) 100g caster sugar 1 egg 84 ml (3 fl oz) red food colouring - Frosting - 200g full-fat cream cheese 2 tsp vanilla extract 300g icing sugar - Optional - 12 fresh cherries to decorate
2nd Sep, 2011
Can we have this recipe converted from american to english by any chance? not like the BBC......
1st Sep, 2011
how do you get the beetroot juice? am loathe to use red colouring but is it the beetroot cooking water reduced?
9th Aug, 2011
Love these cakes they are so light all my friends and family are bugging me for the recipe
29th Jun, 2011
Liz Mc- Is there any chance of sharing your red velvet cake recipe?
30th May, 2011
I was really disappointed with these. followed recipe to the letter as i have cup measures. Cakes not red...brown. Icing not white....yellow. Icing did a weird thing where it seemed to separate once on the cakes and dribbled down sides. Help please! What did i do wrong? I'm usually a successful baker.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.