It seems to me that whatever blog, you visit, you will find red velvet cakes or cupcakes. There must be a reason for this and there is one. They are good and they are attractive. I made the executive decision that this blog must have one, also. Watch, someone is going to tell me, there is already one but all I know, if there is, I have not seen it.

I used The Sweet Melissa Baking Book for my recipe. This is a great book to have, almost as good as Dorie’s. She has lots of recipes and gives lots of tips to make our baking better.

I knew, there was no way, my family was going to eat this cake, the way it was supposed to be eaten, with frosting. Remember, the frostless gang….my guys. Some of the married ones might eat it but then they will look at the red and want to know what mistake I made.

As a result, I made plain red velvet cupcakes and gave them to my class. I made 8 cupcakes, 1/3 of the recipe and we cut them up to share. Even, I got a piece. Actually, it was very good. I would have liked the frosting and so would have the boys. They are lucky, I didn’t make them gluten free.

This was an easy recipe. The only challenge, I think, was how to get it to the right red. Mine look brownish red although my photos came out real red. Go figure. I have one that looks like the true color.

For the Cake Ingredients:
3 3/4 cups all-purpose flour
3 tbsp best-quality unsweetened Dutch-process cocoa powder
2 tsp ground cinnamon
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups buttermilk
1 1/2 tsp vanilla extract
2 1/4 cups sugar
1 1/2 cups vegetable oil
3 large eggs
1 1/2 tsp red wine vinegar
2 tsp red food colouring

For the Classic Cream Cheese Filling and Frosting:
12 ounces cream cheese, softened
3 cups icing (confectioner’s) sugar
3 sticks unsalted butter, softened
2 tsp vanilla extract


Before you start position a rack in the center of your oven. Preheat the oven to 350F. Line cupcake tins.


In a medium bowl, whisk together the flour, cocoa, cinnamon, baking soda and salt.

In a small bowl, whisk together the Rice Milk and vinegar and vanilla.

In the bowl of a mixer fitted with a whip attachment, cream the sugar and oil.

Add the eggs and beat well.

Add the vinegar and food colouring and mix to combine.
Add the flour mixture to the batter in three batches, alternating with the buttermilk mixture. Mix well after each addition. Scrape down the sides of the bowl. Beat well for 10 more seconds.
Divide the batter evenly between the cupcake tins. Bake for 25 – 30 mins or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool for 20 minutes before turning out onto a wire rack to cool .

Please stop by and chat at Comfy Cook and Sweet and Savory. Have a wonderful week.