Red Velvet Cupcakes


Serves 8

Preparation Time 20 mins

Cooking Time 15-20 mins


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

Cream Cheese Icing:

  • 300g light cream cheese
  • 75g butter
  • 1 tsp vanilla extract
  • 3 ½ tbsp SPLENDA®   



  1. Preheat the oven to 180°C / gas mark 4. Line a muffin pan with 8 cases.
  2. Place the flour, bicarbonate of soda and SPLENDA® into a mixing bowl and stir to combine.
  3. 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.
  4. 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!
  5. Lastly, add the vinegar stirring it in thoroughly then immediately spoon the cake mixture into the 8 cases.
  6. Bake for 15 minutes until springy to the touch. Cool completely before icing.

Cream Cheese Icing:

  1. Mix together the cream cheese and butter until smooth. Pour in the vanilla and add the SPLENDA®. Beat with a fork or spoon to make a delicious icing.
  2. 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!
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