Red Velvet Cupcakes with Hickory Frosting

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The hickory gives a slight smokey coffee falvour to the icing- yum!
Preparation time20 minutes
Cooking time15 minutes
Servesapprox 20


1 1/4 cups vegetable oil
1 cup buttermilk
2 large eggs

2 teaspoons vanilla extract

1 teaspoon red food coloring

1 teaspoon white vinegar
2 ½ cups plain flour
1 ¾  cups sugar

1 tablespoon cocoa powder
1 teaspoon baking soda
¾  teaspoon salt
Buttercream Frosting:

200g butter, softened

1 ½ cups icing sugar

2 tablespoons coffee hickory essence

1 teaspoon sea salt


  1.  Preheat oven to 180c. Line cupcake pan with liners.
  2. Using the scraper beater attachment on speed 5, beat oil, buttermilk, eggs, vanilla, red food coloring and vinegar. Mix until all the color is incorporated.
  3. Combine all dry ingredients. Add the flour in batches to prevent lumps forming.
  4. Divide mixture evenly between cupcake cases. Bake for 15-20 minutes.
  5. Transfer cupcakes to cooling rack and allow to cool completely before icing.
  6. Buttercream: Using the scraper beater attachment on speed 6, beat butter until light and fluffy, about 3 minutes.
  7. Add icing sugar and gradually increase speed until speed 10. Beat for 1 minute.
  8. Add coffee hickory essence and salt. Beat for 1 minute.
  9. Fill piping bag with frosting. Pip frosting over each cupcake. Serve.