Red Velvet Cupcakes

This is a decadent dish that is perfect for a cool autumn evening.

Red Velvet Cupcakes

Red Velvet Cupcakes


Courtney Dixon
Producer & Director




½ cup (1 stick) salted butter
2 ¼ cups of cake flour
2 oz red food coloring
1 Tbsp white vinegar
1 ½ cups sugar
½ tsp salt
2 Tbsp cocoa
1 tsp baking soda
2 eggs
1 cup buttermilk
1 vanilla bean

  • Preheat oven to 350°F (175°C)
  • Cream together butter and sugar until fluffy.
  • Add in eggs and continue to mix.
  • In a separate bowl, make a paste of cocoa and red food coloring, scraping vanilla from pod into mixture.
  • Pour the mixture into the bowl with the batter base.
  • In a separate bowl, sift together salt and flour. Alternate flour and buttermilk to batter base.
  • Mix together baking soda and white vinegar (this will fizzup so do it over the batter).
  • Give it a final mix.
  • Use an ice cream scoop to add in one scoop per cupcake tin.
  • Bake for 25-50 minutes.


To Decorate
  • Mold marzipan into bee bodies.
  • Use black food dye to make stripes on the bee. Use sliced almonds for the wings.
  • Decorate with dried flowers and hemp seeds for pollen.