Red Velvet Cupcakes
There’s something special about baking Red Velvet Cupcakes with WEATZERO®Millet Based All-Purpose Flour Blend —the batter comes together effortlessly, and what comes out of the oven is pure joy: soft, moist, beautifully red, and bursting with gentle cocoa flavour. Each bite feels like a little celebration, whether you’re making them for a big occasion or a treat in the middle of the week.
Jump to
Notes
From Experience: Wins, Fails, and What Stuck:
Weigh Your Flour for Best Results: For perfect cookie texture, always weigh your WEATZERO® Millet-Based All-Purpose Flour Blend using digital kitchen scales instead of relying on cup measurements. Don’t Overmix the Batter – For that signature tender crumb, mix your wet and dry ingredients just until combined. Overmixing develops gumminess, even in gluten-free batters, and can lead to dense, heavy cupcakes that feel more muffin than cake. Buttermilk Does the Heavy Lifting – Buttermilk is the secret to that soft, velvety texture. Its acidity reacts with baking soda, giving the cupcakes lift, lightness, and that classic red velvet tang. Always use it at room temperature for best results. Use Room Temperature Ingredients – Bringing eggs and buttermilk to room temperature helps the batter emulsify smoothly. This simple step ensures a consistent texture and more even baking across all cupcakes. Vinegar Enhances Rise and Colour – A small splash of white vinegar helps deepen the red hue and activates the leavening agents in the batter. Even in gluten-free baking, it plays a crucial role in achieving an even rise and soft crumb. Sift for a Smooth, Lump-Free Finish – Sifting your flour, cocoa, and leavening ingredients removes lumps and improves batter consistency. Don’t Let Butter Get Too Soft – For frosting, aim for butter around 18°C, soft enough to mix, but not greasy. Too warm butter (>20°C) can make the frosting too runny. If it feels oily to the touch, chill it slightly before using. Go Bold with Colouring (Or Keep It Natural) – For that signature red velvet look, use liquid red food colouring and add it to your wet ingredients, it blends more evenly and gives your cupcakes that rich, festive hue. Prefer something more natural? Plant-based colours are lovely too, but they’ll create a softer, more muted red, perfect if you’re after subtle elegance over bold drama. Avoid Stains – Food colouring stains fast—hands, benches, everything. Seal the bottle right away and wipe any drips with a damp paper towel to keep things clean.
Ingredients
Dry Mix
- 150 grams WEATZERO® Millet Based All-Purpose Flour – Weigh using a scale
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 2 tbsp Unsweetened Cocoa Powder
- 1/2 tsp Salt
Wet Mix
- 3/4 cup (150 grams) Caster Sugar
- ½ cup (120 grams) Vegetable Oil
- 1 Large Egg – at Room Temperature
- ¾ cup (185 grams) Buttermilk – at Room Temperature
- 1 tsp White Vinegar
- 2 tsp Vanilla Extract
- 2 tsp Red Food Coloring
Cream Cheese Frosting
- ⅓ cup (80g) Butter unsalted – at Room Temperature, softened
- ¾ cup (170g) Cream Cheese Block
- ½ tsp Vanilla Extract
- 1 pinch Salt
- 2 cups (200g) Soft Icing Sugar Mix
Topping/s (optional)
- Edible Rose Petals or lavendar flowers
- Crushed Freeze Dried Raspberries or Strawberries
- Confetti Sprinkles
Red Velvet Cupcake
Method
- Preheat the oven to 180°C (350°F) or 160°C (320°F) fan forced. Position the rack in the center of the oven. Line a 12-serving cupcake pan with paper liners; set aside.
- In a large mixing bowl, whisk together flour, baking soda, baking powder, cocoa, and salt. Sieve the dry mix into a medium mixing bowl to remove any lumps and aerate the flour; set aside.
- In a sepertate mixing bowl, add the sugar and oil and mix with a whisk.
- Then add in the egg, buttermilk, vanilla, and red food coloring and whisk until combined. Stir in the white vinegar.
- Add the sieved dry ingredients to the wet ingredients and mix using the whisk just until combined. Do not overmix.
HOLD
- Hold the batter for 10 minutes for the flour mxture to fully hydrate.
- Scoop the batter evenly into each cupcake well, about ¾ cup per well.
Bake
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Remove the cupcakes from the oven, rest in the muffin/cupcake tray for 5 mins before letting them cool completely on a wire rack before frosting.
Cream Cheese Frosting
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed on a stand mixer or electric hand mixer until smooth and fluffy, about 2 minutes.
- Add the cream cheese and vanilla extract; and beat for a further 1 minute on the same speed until well combined
- With the mixer on low speed, add the Soft Icing Sugar mix in batches (⅔ cup a time). This will ensure sugar mixture is incorporated evenly into the mix.
Icing
- You don’t need fancy tools—a simple butter knife does the trick. It’s perfect for spreading cream cheese frosting in smooth swoops or rustic swirls. Just dip it in warm water and wipe between cupcakes for a clean finish every time.or transfer the buttercream to a piping bag fitted with your choice of tip and pipe large dollops on top of each cooled cupcake.
- Decorate the cupcake with the optional toppings suggested or let your creative style shine.
Storage
- Store in an airtight container at room temperature for up to two days, or in the refrigerator for up to 5 days.