Perfect Red Velvet Cupcake Recipe
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Date: 2019-10-31
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Comments and reviews: 10
Halima Hussain
This recipe is sooo delicious I won't be using any other red velvet recipe in the future. However I did make a few minor adjustments: I love using Stork baking spread instead of butter, it has buttermilk in it and it makes your cakes so soft anf fluffy and delicious so I would recommend this. Also with the cream cheese icing, it halved the amount of sugar because that would be way too sweet for me, I settled for less thick icing instead. I think because in the UK the cream cheese is whipped you need to add so much sugar for it to be icing consistency but I'd rather have taste than nice presentation
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This recipe is sooo delicious I won't be using any other red velvet recipe in the future. However I did make a few minor adjustments: I love using Stork baking spread instead of butter, it has buttermilk in it and it makes your cakes so soft anf fluffy and delicious so I would recommend this. Also with the cream cheese icing, it halved the amount of sugar because that would be way too sweet for me, I settled for less thick icing instead. I think because in the UK the cream cheese is whipped you need to add so much sugar for it to be icing consistency but I'd rather have taste than nice presentation
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Yunah Kwon
I baked red velvet cupcakes for the first time after watching dozens of YouTube videos I put in a bit too much batter in each dip, but they evened out really well and it tasted so good (without the frosting. I had to substitute a few ingredients like buttermilk and decreased the sugar in the frosting by 25%, they were the best cupcakes Ive ever had. Thank you so much for this recipe ahhhh I cant wait to bake some more of these
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I baked red velvet cupcakes for the first time after watching dozens of YouTube videos I put in a bit too much batter in each dip, but they evened out really well and it tasted so good (without the frosting. I had to substitute a few ingredients like buttermilk and decreased the sugar in the frosting by 25%, they were the best cupcakes Ive ever had. Thank you so much for this recipe ahhhh I cant wait to bake some more of these
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AndreaCgzz
Question. can I replace the butter with oil? Also, idk why people keep telling there's too much sugar, I made the recipe just like hers and everybody keeps telling me that's the best cream cheese icing they ever tasted and that is not too sweet. idk why but if I added less amount I doesn't gets stiff and is too loose to frost the cupcakes/cakes. for me work perfect. Love you Jemma
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Question. can I replace the butter with oil? Also, idk why people keep telling there's too much sugar, I made the recipe just like hers and everybody keeps telling me that's the best cream cheese icing they ever tasted and that is not too sweet. idk why but if I added less amount I doesn't gets stiff and is too loose to frost the cupcakes/cakes. for me work perfect. Love you Jemma
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Renu Roy
Tried your recipe and it turned out amazing. By far the simplest way to get the perfect red velvet. Like many others I thought sugar for the icing for too much and used 220 grams and it was just right. thought the consistency was not right, I need some work on my icing: -) Thank you for a recipe that works
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Tried your recipe and it turned out amazing. By far the simplest way to get the perfect red velvet. Like many others I thought sugar for the icing for too much and used 220 grams and it was just right. thought the consistency was not right, I need some work on my icing: -) Thank you for a recipe that works
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Derek Page
Just made these, excellent, thank you. The only things I found was that filling the cases I have to 3/4 I actually only get 18 not 24 so there may be a difference in the sizes of case. Also, the buttercream recipe has produced enough for quite a few batches. so I'll just have to make more cakes now: )
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Just made these, excellent, thank you. The only things I found was that filling the cases I have to 3/4 I actually only get 18 not 24 so there may be a difference in the sizes of case. Also, the buttercream recipe has produced enough for quite a few batches. so I'll just have to make more cakes now: )
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CYNTHIA LEE
Just made a batch of these and they were amazing. So fluffy and moist. Just used half of the sugar for the recipe. Made my own version of cream cheese icing with very little icing sugar compared to the recipe and they still turned out perfectly sweet. Thank you so much for the wonderful recipe: )
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Just made a batch of these and they were amazing. So fluffy and moist. Just used half of the sugar for the recipe. Made my own version of cream cheese icing with very little icing sugar compared to the recipe and they still turned out perfectly sweet. Thank you so much for the wonderful recipe: )
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Angeli Baclig
Hi Jemma i made this recipe. mine turns out a little bit hard. i want to make it smooth and little bit soft. how to do that? You said here it is moist and soft. but mine turn out little bit hard. By the way im using plain flour since self rising flour is difficult to find here in norway.
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Hi Jemma i made this recipe. mine turns out a little bit hard. i want to make it smooth and little bit soft. how to do that? You said here it is moist and soft. but mine turn out little bit hard. By the way im using plain flour since self rising flour is difficult to find here in norway.
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B R
Hi Jemma, I've became addicted to ur videos and I have tried a few of ur recipes and they turned out amazing, thank you. However I would like to try out your red velvet cupcake but i don't have buttermilk, can you suggest if I can make it? Thanks in advance. You are an amazing baker Naailah x
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Hi Jemma, I've became addicted to ur videos and I have tried a few of ur recipes and they turned out amazing, thank you. However I would like to try out your red velvet cupcake but i don't have buttermilk, can you suggest if I can make it? Thanks in advance. You are an amazing baker Naailah x
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sal rehman
Thank you for the recipe Jemma, did this for a coffee morning at work and everyone absolutely loved them. I reduced the icing sugar to 500 grams though, the cream cheese topping went slightly softer so I just put it in the fridge for a couple of hours and it worked a treat.
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Thank you for the recipe Jemma, did this for a coffee morning at work and everyone absolutely loved them. I reduced the icing sugar to 500 grams though, the cream cheese topping went slightly softer so I just put it in the fridge for a couple of hours and it worked a treat.
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Tyrin Marquez
I made these today, so delicious and so so fluffy. The creme cheese frosting I just add sugar to taste. I never really measure the sugar because I have tried in the past and its been to sweet for my family and I. Thank you so much we have enjoyed this so much.
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I made these today, so delicious and so so fluffy. The creme cheese frosting I just add sugar to taste. I never really measure the sugar because I have tried in the past and its been to sweet for my family and I. Thank you so much we have enjoyed this so much.
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