Easy To Make Red Velvet Cupcakes

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I love baking! Ever since I could remember I’ve always enjoyed baking and helping my late gran bake cookies and cakes. It was all so intriguing! I have made it my goal to try and bake every Sunday.

A few weeks ago I made some Red Velvet Cupcakes and thought I would share the recipe and method with you guys. As promised here is my Easy To Make Red Velvet Cupcakes.

I am no baking wizard! Sorry been reading Harry Potter and it’s taken me to another world! Can’t seem to put down the book! Going completely off point.

I have always enjoyed being in the kitchen with my late gran, especially when it comes to baking. My gran always made these delicious cakes, cookies, you name it she made it. I was always her little helper, mainly because I got to lick the cake batter from the bowls.

I’ve been wanting to make red velvet cupcakes for the longest time and now that we finally settled in our home I can finally get back into baking, more like learning how to bake. Because I am no pro I usually purchase the kits for the grocery store. It usually has all of the dry ingredients you need it one kit, which means I don’t spend extra money buying all the products which costs me more.

I purchased the Ina Paarman’s Red Velvet Cake kit, which had all the dry ingredients and a step by step process on how to make either a two layered cake of cupcakes. I opted for cupcakes as it’s easier to control how much we consume.

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EGGS: 2 extra large or jumbo eggs

OIL: ¾ cup (180 ml) Canola or Sunflower oil

BUTTER: ¼ cup (60 g) butter, melted

MILK: ¾ cup (180 ml) hot full cream milk


  • 2 x 20 cm or 2 x 22 cm cake pans or 1 x 12 cup muffin pan for cupcakes 7 cm x 3 cm deep
  • Electric beater
  • Spatula
  • OVEN: 180°C.

Adjust oven rack to middle position.
Layer Cakes: Bake for 25 – 30 min at 180°C
Cupcakes: Bake for 12 – 15 min at 190°C


  • Adjust oven rack to the middle position. Preheat oven to 180°C. Butter cake tins generously and line bases with baking paper or spray with a non-stick cooking spray.
  • Beat eggs, oil and melted butter together for 30 seconds on high speed until well blended.
  • Add hot milk and beat briefly on high speed.
  • Add the contents of the pack and gently mix in by hand with a spatula. Mix only until combined. It is important not to over mix.
  • Divide mixture evenly between the two prepared pans, and level the tops with the back of a tablespoon. For cupcakes, fill your cupcake moulds with cake mixture – I used 1 and half table spoon.
  • Place in oven and bake for 25-30 minutes. Cake is done when a thin-bladed knife inserted into the centre comes out clean or cake pulls away slightly from the sides of the pan.
  • Cool cakes in the pans for 10 minutes. Turn out on a cooling rack. Do not ice until cakes are completely cool. Delicious with cream cheese icing – see method below for fool proof recipe.



  • 125g butter
  • 250g cream cheese or cottage cheese
  • 60ml full cream milk
  • 1 x 250g Ina Paarman’s Vanilla Icy Kit


  • Cream butter until soft.
  • Add cream cheese and beat until smooth.
  • Add milk and beat in.
  • Add Vanilla Icy Mix and beat on a slow speed until evenly blended.
  • Fold in a little more milk to soften the icing it it’s too firm.

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