Easter Red Velvet Cupcakes


Ingredients A

  • 21/2 cups cake flour
  • 2 tablespoon cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups sugar

Ingredients B

  • 11/2 cups vegetable oil (oil yields a very moist cake)
  • 1 cup milk
  • 3 large eggs
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
  • 3 tablespoons red food coloring

Cooking Instructions:

  1. Preheat oven to 175degrees Celsius and line your cupcake trays with cupcake liners or Foil cupcake liners.
  2. In a large bowl, sift together cake flour, cocoa powder, baking soda, salt and sugar.
  3. In another bowl beat together the oil, milk, eggs, vinegar, vanilla and food coloring with a handheld electric mixer.
  4. slowly add the ingredients A sifted to ingredients B and mix until smooth and thoroughly combined.
  5. Spoon the batter into cupcake liners about 2/3 filled.
  6. Bake in oven for 12-15minutes for mini size cupcakes, 20-25minutes for regular size and 30-35minutes for large size.
  7. Remove and allow to cool completely before frosting.


Cream Cheese Frosting

  • 250g cream cheese, softened
  • 1/2 stick butter, softened
  • 1 teaspoon vanilla extract
  • 2cups sifted confectioners’ sugar

Cooking Instructions:

  1. Beat cream cheese and butter until light and fluffy.
  2. Add vanilla and beat well.
  3. Gradually add sugar and beat until frosting reaches desired consistency.
  4. Pipe onto the cooled cupcakes. I used Brand Wilton Tip 233 for grass.
  5. Decoration used Brand Daiana Rainbow peanut chocolate for the mini eggs,
  6. Brand Pamler Rabbit chocolate and sugar paste flowers.

Recipe by Sandra Kwan