Two sisters just blogging about their passion: halal food!

Red Velvet Cupcakes


Red Velvet Cupcakes

Not too long ago we were craving Red Velvet Cupcakes and our natural instinct was to go pick up some from a bakery. As we were about to act on our instinct, we thought wait a minute… how about we try baking it ourselves and see how it goes. So we started Googling up recipes and decided to go with one that appeared rather simple and didn’t require buying ingredients that would go expire sitting in shelves because they are exclusive to Red Velvet Cupcake/Cake.

So we found a recipe and thought why not give it a try at an upcoming dinner, so we aren’t stuck devouring Red Velvet Cupcakes all by ourselves?

Here’s the recipe that we followed:


  • 1 1/2 cups sugar
  • 2 eggs
  • 1 1/2 cups canola oil
  • 1 cup plain yogurt
  • 2 tablespoons red food coloring
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 1 tablespoon cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon salt


  • 2 cups mascarpone
  • 1 cup icing sugar (confectioners’), sifted
  • 1/2 cup 35-percent whipping cream


  1. For the cake: Preheat the oven to 350 degrees F.
  2. In a food processor, mix the sugar with the eggs, oil, yogurt, food coloring, vinegar, and vanilla. Add flour, cocoa, baking soda, and salt. Blend until just incorporated.
  3. Place paper cupcake liners into a muffin pan, and divide the batter evenly among the cupcake liners, pouring only halfway so the batter doesn’t overflow. Bake, rotating halfway through, for 25 to 30 minutes. Remove the cupcakes and let cool.
  4. For the icing: In a bowl, beat the mascarpone, icing sugar, cream, and lemon zest together until the mixture is smooth. 
Spoon a dollop of mascarpone cream on the cupcakes.

To our surprise, everyone loved the Red Velvet Cupcakes! Happy Baking!

Here’s the URL to the recipe: Red Velvet Cupcakes


Author: HFE

The experiences and adventures of two sisters who happen to be 'halal food enthusiasts'.

2 thoughts on “Red Velvet Cupcakes

  1. Which flour does this recipe use? Plain or self raising?

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