Red Velvet Cupcakes



Red Velvet Cupcakes are generally adored by all but the thought of adding that much red food colouring (up to 2 tbsp!) makes me a little nervous. So, I went in search of a natural red food dye and did not come up with anything in my local city except beet root powder. The batter turned out a nice deep red color but once baked the cupcakes turned a light brown due to the reaction of the beet root while baking. So while you were eating them you were envisioning eating a chocolate cupcake and not a red velvet cupcake and it didn’t quite add up.

So, I decided to make them with red food colouring. (Adding 3 tbsp of cocoa powder helps darken the red without adding the usual amount of food dye.) I may make another attempt with the beet root powder or real beets down the road after some more research. It is not like I will be making these every week anyway so this will only be a very rare treat. This eggless recipe works great!

Red Velvet Cupcakes

Mix together:

  • 2 cups flour
  • 1 and 1/2 cup sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp cocoa powder

Then mix together wet ingredients and add to dry and mix together really well with a stand or electric mixer.

  • 3/4 cup canola oil
  • 1/2 cup plain unsweetened yogurt
  • 3/4 cup milk mixed with 3 tsp vinegar
  • 1/4 cup water
  • 2 tsp vanilla

Then add in red food colouring as desired and mix well. The food colouring you use, gel or liquid. varies in the amount required.

Bake 350 degrees F for approx 20 minutes in paper lined muffin tins. Makes 15.

Cream Cheese icing:

  • 1 block cream cheese 250g
  • 1/4 cup softened butter
  • 3 and 1/2 cup icing sugar
  • 1 tsp vanilla
  • pinch salt

Cream together the cream cheese and the butter. Then add the vanilla, pinch of salt and the icing sugar. Beat until fluffy.




8 Comments Add yours

  1. Anonymous says:

    Hi, I have a doubt, adding 3 tbsp cocoa powder sure doesn’t result in dark brown colour? And also you’re using liquid or gel food colour?

    1. You can add less cocoa powder if you don’t want a reddish brown colour. 1 and 1/2 or 2 tbsp will take out some of the brown colour. Since I have written this recipe I have switched to Wilton Intense food colouring, so I use a lot less than the liquid food colouring this recipe was originally written with. I have edited the recipe to reflect that.

  2. Anonymous says:

    Thank you so much! Can’t wait to try these 😁

    1. You are welcome! Happy Baking!

  3. Anita says:

    Hi what type of flour did you use? Thank you 🙂

    1. I use all purpose flour. Thanks for checking out my blog!

  4. H says:

    Hi can we use wheat flour? Thanks in advance 🙂

    1. If you mean whole wheat flour, then yes I think it would be worth a try!

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