Cupcakes…it’s almost always a gesture of love. And the red and white display of these, adds more fervour into that sentiment. The fluff and moisture of each bite, is crafted to pamper the taste buds of one and all. The frosting is another story in itself. It boasts of the pure but is sinfully addictive in its appearance and taste. This mini version of the red velvet cake is a mega pleaser for kids and adults alike. Seduce a loved one with them on Valentine’s Day or create them for your little tots at the drop of a hat. There’s no time that’s wrong for these tiny delights. Thinking of whipping up batch? Try our five star recipe and you won’t regret it.


PREP 40 mins

SERVES 24 (if each one eats one)


1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 cups vegetable oil
1 cup buttermilk
2 large eggs, room temperature
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
2 tablespoons red food colouring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sugar


Begin by preheating the oven to 176 degrees C.

Take 2 muffin pans (with 12 cups in each) and line them with cupcake papers. Set aside. Sift the flour, sugar, cocoa powder, baking soda and salt in a large mixing bowl.

Set aside. In another large bowl, beat the oil, buttermilk, food colouring, eggs, vanilla, and vinegar with a mixer.

Now add the first sifted ingredients to the second beaten mixture and mix together until completely merged.

Now, bring out the lined muffin pans and pour the batter in each cup (with only 2/3 of the cup filled) and bake in the oven for 20-25 minutes. The way to test if the cupcakes are ready, is by poking it with a toothpick and when pulled out the toothpick should come out clean.

Once done, remove from the oven and allow to cool completely.

Now to the Frosting:
Take a large bowl and beat together the cream cheese, vanilla, sugar and butter until smooth in texture. Please note that the butter and cream cheese should be completely soft before beating. Now, increase the speed of the mixer to make the mixture creamy and fluffy.

Pour the mixture into an icing bottle and ice each cupcake generously. Garnish with the left over crumbs from the muffin pan.

Serve and watch your guests eat away!

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