Recipe by: Stephanie Maas

Source: adapted from Magnolia Bakery’s Red Velvet Cupcakes

Makes 12 cupcakes @ 50 g each


  • 85 g unsalted butter at room temperature
  • 210 g caster sugar
  • 205 g cake flour
  • 2 heaped Tbsp of cocoa powder
  • ¾ cups of buttermilk
  • ¾ tsp salt
  • ¾ tsp vanilla extract
  • 1 ½ eggs
  • 1 tsp of red gel food coloring (Americolor brand)
  • ¾ tsp cider vinegar
  • ¾ tsp bicarbonate of soda


Preheat oven to 175 C (350 F)

  • Line cupcake tin with cupcake papers
  • Sieve the flour and cocoa powder together in a bowl
  • In a separate bowl add the vanilla extract into the buttermilk.
  • Use electric mixer and beat butter and sugar until white and fluffy
  • Add eggs to butter mixture – one at a time- , until incorporated
  • Then add the flour in 3 parts, alternating with the buttermilk
  • Do not over mix!
  • Add the red food coloring
  • Mix the bicarbonate of soda and the cider vinegar and stir into the mixture using a rubber spatula
  • Add 50 g of the cupcake mixture into each cupcake liner and bake 20-25 min or until cooked.
  • Remove the cupcakes from the tin and let it cool.

Download PDF here: American Red Velvet Cupcakes Stephanie Maas