Wednesday, December 1, 2021

Red Velvet Cupcakes - #FoodieExtravaganza

I have not participated in Foodie Extravaganza in aeons but I had to join for this very special one. Today we are celebrating the arrival of Lauren's gorgeous baby girl! Lauren started this group many years ago and it was an absolute pleasure to bake something to celebrate her and her precious little one! Congrats, Lauren!!! Scroll down to see what the other ladies are bringing to this virtual baby shower.

I chose these red velvet cupcakes because I had been eyeing them a couple weeks ago. Deb from Smitten Kitchen promised more chocolate flavour than you'd typically have in a traditional red velvet cake. I am typically not interested in red velvet but I am glad that I tried this. Definitely more flavourful than others that I have tried. And while delicious and moist and all things good, I think I will stick to chocolate. I am too much of a chocoholic to be satisfied by a hint. 

Red Velvet Cupcakes
Adapted from Smitten Kitchen
Yield ~ 9 cupcakes


1 cup plus 2 tablespoons cake flour
3 tablespoons cocoa powder
1/2 teaspoon salt 
1/2  cup oil 
3/4 cup sugar 
1 egg
2 tablespoons red food colouring
1/2 teaspoon vanilla 
7 tablespoons buttermilk
1/2 teaspoon baking soda 
1 teaspoon vinegar


Preheat oven to 350 F. Line a cupcake pan with cupcake wrappers. 

Whisk cake flour, cocoa powder, and salt. 
In another bowl, beat oil and sugar until well blended. Next, beat in the egg. 
Add the red food colouring and vanilla and beat well. 
Scrape down the sides of the mixing bowl. 
Alternate adding the flour and the buttermilk in two batches.
Scrape the bowl again. 
Place baking soda in a small dish then stir in the vinegar. Add immediately to the batter with the mixer running on low. Mix for 10 seconds.
Scoop batter into prepared cupcake pan. 

Bake 15 - 20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean. 

Cool and frost as desired. 


  • I used a lot less oil than the original recipe and was happy with how the cupcakes turned out. You can check out the original recipe and decide for yourself. 
  • I used liquid food colouring. Check out the original recipe for the amounts needed for a gel colour. You would still need to dissolve it in water to avoid moisture loss. 
  • I did not use the traditional cream cheese frosting. This is a simple butter, powdered sugar, vanilla, and milk frosting. Oh, and a splash of rum. It needed a little something!

post signature

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? 


  1. A splash of rum is the ideal addition to a traditional buttercream icing! I love the way you piped the topping. So pretty, Kelly!

  2. Your piping skills are amazing. These are so pretty!

  3. Love the addition of rum to the frosting Kelly. Glad you joined us this month.

  4. Very pretty cupcakes! Love them!