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Photo of Mini red velvet cupcakes by WW

Mini red velvet cupcakes

Total Time
45 min
30 min
15 min
Lightly sprinkle the red sugar on just before serving to keep the vibrant colour from dissolving.


Caster sugar

1 tsp


1 ml, (1 drop red food colouring gel)

White self-raising flour

1 cup(s), (150g)

Cocoa powder

2 tbs

Caster sugar

¼ cup(s), (55g) extra


1 medium


½ cup(s), (125ml)

Reduced fat oil spread

60 g, melted


½ cup(s), coarsely grated

Light cream cheese

150 g, at room temperature

Icing sugar mixture

½ cup(s), (80g)


  1. Place the caster sugar and 1 drop of the red food colouring in a small bowl. Mix until well combined. Transfer to a plate. Spread out and set aside for at least 1 hour to dry.
  2. Preheat oven to 180°C. Line the holes of 2 x 12-hole 1-tablespoon capacity mini muffin tins with paper cases. Sift the flour and cocoa powder into a large bowl. Stir in the extra caster sugar.
  3. Whisk the egg and buttermilk in a small bowl. Stir in the melted spread. Add to the flour mixture. Mix until well combined. Stir in 1-2 drops of the red food colouring until the mixture has a slight red hue. Stir in the beetroot until well combined.
  4. Divide the mixture among the paper cases. Smooth the surface. Bake for 15 minutes or until a skewer inserted into the centre of cakes comes out clean. Transfer to a wire rack to cool completely.
  5. Place the cream cheese in a bowl. Sift in the icing sugar mixture. Use a wooden spoon to beat until well combined and smooth. Spoon the icing mixture into a piping bag fitted with a 1cm plain nozzle. Pipe icing onto the cupcakes in a spiral. Sprinkle lightly with the red-coloured sugar just before serving.