Red Velvet Cupcakes

Red Velvet Cupcakes

  • Makes8 servings
  • Prep Time20 min
  • Cook Time20 min
  • Total Time40 min
  • Calories255
  • Made withSplenda Granulated Sweetener


    • 150 g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 large egg
    • 125 ml buttermilk or low fat yogurt
    • 75 ml neutral oil like groundnut or mild olive oil
    • 1 teaspoon vanilla extract
    • 2 tablespoons cocoa
    • 2 tablespoons red food colouring
    • 1½ teaspoons vinegar
    • 5 tablespoons SPLENDA® Granulated

    For the cream cheese icing

    • 300 g light cream cheese
    • 75 g butter
    • 1 teaspoon vanilla extract
    • 3½ tablespoons SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy255 kcal326.92%
    • Total Fat13.80 g17.69%
    • of which saturates8.10 g2.95%
    • Total Carbohydrate23.40 g8.51%
    • of which sugars4.00 g1.45%
    • Fibre2.00 g7.14%
    • Protein9.20 g18.4%
    • Salt0.30 g0.11%



    Preheat the oven to 180°C. Line a muffin pan with 8 cases.


    Place the flour, bicarbonate of soda and the Splenda Granulated into a mixing bowl and stir to combine.


    Whisk together the egg, buttermilk, oil and the vanilla until smooth then pour into the flour mixture, stirring everything really well to make a thick cake batter.


    Next, stir together the cocoa and food colouring to make a paste then spoon into the batter. Mix well, turning everything a splendid shade of red!


    Lastly, add the vinegar stirring it in thoroughly then immediately spoon the cake mixture into the 8 cases.


    Bake for 15 minutes until springy to the touch. Cool completely before icing.

    Cream cheese icing


    Mix together the cream cheese and butter until smooth. Pour in the vanilla and add the Splenda Granulated. Beat with a fork or spoon to make a delicious icing.


    Ice the cupcakes! Either spoon the icing into a piping bag fitted with a plain or star nozzle or just simply spread with a knife!

    Made with

    Splenda Granulated Sweetener

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