Red Velvet Cupcakes

Helloooooo everyoneeeeeeee

It’s one more day till school reopens. Honestly, I am kinda looking forward to going back to school because staying at home all day is BORING and you know, I can’t possibly bake everyday because I will get damn fat after that. Oops

However, I think it is nice to share with you this Red Velvet Cupcake I had make before. Its so darn delicious. Fluffy, Soft and yum! It’s even better than the Red Velvet Cream Cheese Cake I ate at the 5 star hotel. [Yup, 5 star hotel…..]

This cupcake is so darn good because

  1. One of my friend said that this got to be the best thing I have baked for her
  2. It is beautifully coloured (artificially coloured but still, it didn’t bleed like the one I ate at the restaurant)
  3. It’s made with love! ❤


I got these cupcakes recipe for Sallysbakingaddiction. She’s the reason why I started baking and I love her so much!

So here’s the recipe:


  • 2 large eggs, room temperature and separated
  • 1 and 1/3 cups (160g) all-purpose flour
  • 1/4 cup (32g) cornstarch
  • 1/2 teaspoon baking soda
  • 4 teaspoons (6g) natural unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) canola or vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon distilled white vinegar
  • liquid or gel red food coloring
  • 1/2 cup (120ml) buttermilk, room temperature


  • 8 oz (224g) full-fat cream cheese, softened to room temperature
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners sugar
  • 1-2 Tablespoons (15-30ml) cream or milk
  • 1 teaspoon vanilla extract


  1. Preheat oven to 180°C. Line a 12-count muffin pan with cupcake liners.
  2. Make the cupcakes: With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes.
  3. Sift the flour and cornstarch together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside.
  4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes.
  5. Add 2 egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring– until you reach your desired color
  6. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix.
  7. Fold whipped egg whites in three batches into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick.
  8. Spoon batter into cupcake liners filling 1/2 – 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean.
  9. Don’t overbake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

    Make the frosting: 

  10. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and 1 Tablespoon cream. Beat for 2 minutes. Add the vanilla and 1 more Tablespoon cream if needed to thin out. Beat on high for 1 full minute. Taste the frosting and add a pinch of salt if too sweet. Frost cooled cupcakes immediately before serving.

Milo Cupcakes with condensed milk frosting


Creamy milk frosting. 

Milo flavoured cupcake. 

Heaven and Earth. Perfect Combination.

Presenting to you,

Milo cupcakes with condensed milk frosting. These cupcakes are definitely not healthy. Hehe but they definitely taste good though there is of course, room for improvement.

I baked these cupcakes for my teammates who are going to start their Top 8 competition for the Nationals. Oh My Goodness, they are really awesome right? They have worked really hard and I really hope that they can achieve their Top 4 dream. As I can’t participate in any sports currently, the best that I can do for them is to spur them on with cupcakes. I added Milo which is supposed to be an energizer so that they have more energy to jump high, spike harder and set perfectly.

I was at first skeptical about the frosting but it came out delicious. I could not resist it myself too! As for the milo cupcakes, the taste of the milo wasn’t very strong. Should have increased it to 150g instead of 120g. Highly recommend everyone to use 150g next time!

As for the sugar, I reduced the sugar in this recipe from 200g to 180g. It is only 20g and I don’t think it affected alot. Maybe try adjusting it to your own preference. I guess people still like sweet cupcakes which give it the essence? I don’t know. Haha

The frosting wasn’t meant to be shaped like the picture. It was supposedly to be frosted into a beautiful rose but guess what? I ran out of icing sugar and I added a bit more sweetened condensed milk because it was tasteless at first and tadaaaaa. I didn’t had enough icing sugar to thicken it up but oh wells.

I adapted this recipe from

I’m glad that most of them like it and I will continue to improve on my cupcakes.
SAM_9933 SAM_9924 SAMSUNG CSC See how beautifully they have rose. For the first time, my cupcakes rose perfectly!

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