Sifted Bake King Top Flour - 320g

Bake King Baking Powder - 1 tsp

Salt - 1 tsp

Bake King Cocoa Powder - 3 tbsps

Bake King Red Food Colour (28ml) - 1/2 bottle

Unsalted butter, softened - 113g

Bake King Caster Sugar - 300g

Eggs, room temperature - 2 eggs

Vanilla Essence - 1 tsp

Buttermilk - 1 cup

White Vinegar - 1 tsp

Bake King Bicarbonate of Soda - 1 tsp


Buttercream Frosting

Butter, softened - 150g

Icing Sugar - 250g

Vanilla Essence - 1tsp

Hot Water - 2 tsp



Red Velvet Cupcakes

Preheat oven to 180C/350F degrees. Line muffin trays with cupcake cases.

Sift together the top flour, baking powder, and salt into a medium bowl and set aside. In another smaller bowl, mix food coloring and cocoa powder to form a mixture, making sure that there are no lumps.

Beat sugar and butter together in an electric mixer until light and fluffy for about 3 minutes. Beat in eggs one at a time, then beat in vanilla essence and cocoa powder and food colouring mixture. Don't forget to scrape the side of the bowl with a spatula while mixing. Add one third of the flour mixture to the butter mixture, beat well, and then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, scraping down the sides of the bowl with a spatula.

In a small bowl, mix vinegar and bicarbonate of soda. Be careful that it doesn't fizz overr. Add vinegar mixture fo the cake batter and stir well. Fill cupcake cases with batter up to 3/4 full.

Cool the cupcakes on a wire rack for 10 minutes until they completely cool before frosting.


Buttercream Frosting

Beat butter and sugar with electric beater.

Once combined, add vanilla and water. Beat until smooth and creamy.

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