Easiest Red Velvet Cupcakes

Download a printable PDF version of the recipe.




Makes 12 cupcakes

  • 200ml rice milk (or other milk alternative)
  • 4 tsp white vinegar
  • 75ml vegetable oil
  • 3 tsp vanilla paste
  • 2 tsp red food colouring gel
  • 200g plain flour
  • 150g caster sugar
  • 2 tbsp cocoa powder
  • 2 and a half tsp baking powder
  • quarter of a tsp bicarbonate soda
  • white chocolate chips (optional)

For icing

  • 200g icing sugar
  • 100g softened butter (or vegan alternative)
  • 1 tbsp rice milk (or other milk alternative)
  • 1 tsp vanilla paste


  1. Preheat the oven to 180°c (gas mark 4 / 350°f).
  2. In a mixing bowl, add the white vinegar to the milk and leave for 5 minutes. Place cupcake liners into a 12 cup muffin tray.
  3. After the 5 minutes, add the oil, vanilla and food colouring to the milk and stir thoroughly.
  4. Sift the dry ingredients into the milk mix and whisk in until combined and smooth.
  5. Fill each cupcake liner to about three quarters full with the mixture. Add 6-7 choc chips into each cupcake and ensure they are covered with batter. (Leave the choc chips out if making the vegan version.)
  6. Bake in the oven for 15 minutes. A skewer stuck into the centre of a cupcake should come out clean when fully cooked. If not, leave them in the oven for another couple of minutes.
  7. Let the cupcakes cool completely before icing them.
  8. To make the icing, beat the butter and sugar together until smooth. Add the milk and vanilla paste and mix in. Pipe the icing onto the cupcakes.
  9. Optionally, leave one cupcake without icing and crumble it up. Use the crumbs to decorate the top of the other iced cupcakes.

Download a printable PDF version of the recipe.

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Download a printable PDF version of the recipe.