The recipe for my Red Velvet Cupcakes:



500g Red Velvet Pre-mix
5 eggs
225ml Water
60 ml Oil
Few drop of Apple Cider Vinegar


250g Cream Cheese, room temperature
125ml Butter, room temperature
5 cups Icing Sugar
30 ml Vanilla Essence


  1. Preheat the oven to 180 degrees Celsius.
  2. Add the eggs one at a time to the pre-mix while mixing.
  3. Add the water and the oil and mix for 5 minutes.
  4. Add a few drop of Apple Cider Vinegar and mix for another minute.
  5. Scoop out dollops of batter to about 3/4 of the way up the cupcake liner. Bake for 25- 30 minutes until well risen and springy to the touch.

To make the icing:

  1. Whip the butter and cream cheese for a couple minutes. Gradually mix in the icing sugar and vanilla essence.
  2. Beat the entire frosting mixture again for another couple of minutes to make sure it’s nice and creamy.

(Props to for the frosting recipe).

Published by Nadia Hoffmann