There’s just something about a fluffy red velvet cupcake. My youngest loves them; it’s her favourite flavour. Adding the hint of lemon, just gives that cream cheese frosting the little zing it needs.
Whenever I make these, I just can’t stop staring at the way the red food colour and oil combine. It’s like one of those school art projects where you drop colours in water, and drape the paper through. It’s memerising. I know, I’m a little kooky!
These take about 25-30 minutes. A fairly long time for cupcakes, but don’t let that fool you, these are some of the most moist cuppies I’ve ever tried.
And this frosting, well, it’s a huge favourite around here. And we try a lot of frostings, let me tell you..
Hi Vanessa.. It says in your recipe “In a medium bowl, combine the sugar, flour, baking soda, baking powder, and salt.”
There is no baking powder listed in your recipe box. or is it meant to read cocoa powder?
yes, cocoa, sorry, just added.
Can i use the same recipe to make a round cake instead of cupcakes.
sure can! I make 3 6″ layers with one batch. Thin layers, because that works best with this recipe.
Rachel R says
Australian ounces are the same all around,like in the U.S.? Or do I still need to convert to U.S? Thank you, I’m planning on using this recipe tomorrow for a birthday cake!
ounces are the same, we use don’t use that to measure, we use grams.