Magnolia Bakery's Red Velvet Cupcakes


Red Velvet Cupcakes

even though i said i wasn't gonna make anymore cupcakes, i just couldn't help it, especially not after seeing the luscious red velvet from hummingbird bakery. the only problem was finding the right recipe. two failed attempts in the past left me with rock hard and bland results fit for the trash, adding on to the fact that red velvets are notorious for being "neither here nor there" coz the taste is somewhat between a chocolate and a vanilla cake, i just wanted one from a "reputable source" this time round so i singled out magnolia bakery's and sprinkles cupcakes' recipes. both are well known cupcakeries in the US but i chose the former even though there were mixed reviews.

Red Velvet Cupcakes

i was skeptical at first but i was SO GLAD i made them afterall! they turned out moist, crumbly, not too sweet and were chocolatey enough. in fact i was quite happy to eat them without any frosting. but of coz, they were even better when frosted. seriously for those who gave negative reviews, i dunno where the "too dry" came from. it was so moist & fluffy that the cake crumbled really easily! and y'know, cupcakes are still big in the west. i realised i don't dislike them, i just detest the local ones where they're always adorned with lotsa sugar sprinkles, pearls, quins, fondant butterflies, gumpaste flowers and what-nots. in my opinion, they're ugly and typical. cupcakes from countries like US & UK look absolutely scrummy, edible and extremely classy without all these "unnecessary toppings". so, i'll never be caught dead with using another fondant butterfly in my cupcakes like i used to. never. ever.

Red Velvet Cupcakes

recipe source : various, here's one.

ingredients (makes 36) :

3 ⅓ cups cake flour

375g unsalted butter, room temp

2 ¼ cups sugar

3 large eggs, at room temperature

6 tbsps red food coloring (i used a combination of liquid strawberry red color & wilton's no-taste red color gel)

3 tbsps unsweetened cocoa

1 ½ tsps vanilla extract

1 ½ tsps salt

1 ½ cups buttermilk *

1 ½ tsps cider vinegar

1 ½ tsps baking soda

for the cream cheese frosting :

2x226g packages cream cheese, softened & cut into pcs

6 tbsps unsalted butter, softened

1 ½ tsp vanilla extract

5 cups sifted powdered sugar, or to taste

directions :

1. In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.

2. in a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

3. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.

4. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

5. spoon batter into cupcake liners until 2/3 full. bake in a preheated oven of 170C for 20-25 mins or until a wooden skewer inserted into the center of the cake comes out clean.

6. to make the cream cheese frosting, beat the cream cheese and butter until smooth on medium speed, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.

* if you don't hv buttermilk, you can substitute it with 1/2 cup evaporated milk + 1/2 cup low fat milk and add in 1 tbsp of vinegar for every cup of buttermilk.

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  1. Hi,
    I tried making these today and they are absolutely delicious!!! They were moist and its like wow!! I dun like too much things on cupcakes as well and I ate them without the frosting. Thanks for posting such a wonderful recipe.



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