Red Velvet Cupcake

Red Velvet Cupcakes

For most of us Malaysian, Ramadan is the month that we strive to improve our relationship with the Quran.  We try our best to fit reading Quran into our busy Ramadan time and hopefully we can maintain this relationship after Ramadan insyaallah. Did you know that reading Quran is something that people here in Kuwait do almost everyday all year round. You can see them reading Quran while waiting for the traffic lights to turn green or while waiting for their spouses go shopping…. even the security guard reads Quran at his post. I’m really fascinated by this culture… even though they are not fond of reading books but reading Quran is something that they do all the time.

If you see them read, it is as if they are reading a story book. Well, I guess it is like reading a story book since they understand everything in it… how I envy them. Last night, while waiting for the Taraweeh prayer, a Kuwaiti lady that sat next to me read the holy Quran and I could not help but to notice the way she flipped the pages of the Quran and the expression on her face … it is as if she was reading a very interesting story… it was amazing!

My Red Velvet cupcake

OK… back to today’s recipe; Red Velvet cupcakes. I have been eying for this cake for quite sometimes already and only few days back that I had the courage to bake it. This cupcake is moist, fluffy, a tiny bit chocolaty, and my little boy loves it… he finished 3 cupcakes in one go.

Red Velvet cake has either a dark red colour, bright red or red-brown colour. It is usually prepared as a layer cake with either vanilla or chocolate flavour and top with creamy white icing or cream cheese frosting. All red velvet cakes have specific ingredients in common: white vinegar, buttermilk, beetroot or red food colouring and baking soda; the reaction of the vinegar to the buttermilk is said to better reveal the red in the cocoa powder.

Care to see the ingredient?


  • 4 tablespoons unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 egg
  • 2 1/2 tbsp unsweetened cocoa powder
  • 3 tbsp red food colouring ( I ran out of red colouring, so I used 2 tbsp red colouring + 1 tbsp water)
  • 1/2 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1 cup + 2 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 tsp distilled white vinegar


  1. Preheat oven to 175C. Line a standard muffin/cupcake pan with liners.
  2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
  3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food colouring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
  4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
  5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
  6. Divide the batter evenly between the cupcake liners and bake for about 15 – 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
  7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.


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