Was so skeptical about this recipe, and couldn't believe someone who has her own shop would be so generous in sharing their recipe. But still, I went ahead with it. I have to say this is the best red velvet cupcake I've ever made or had!
CupcakeJemma Hi jemma, just want to let you know everyone loved your red velvet recipe and I've made it 3 times over the weekend, even making it into a cake.. :) instagram.com/p/wRSBpwIQXI/
rianzwong I was in Soho London last week and tasted it. Today I made it, and OMG it tasted the same. Jemma has my loyalty and respect forever - she's so genuine!
I made this shortly after the video came out and still to this day it is THE BEST red velvet cupcake recipe I've come across! I'm making it this Tuesday too~
I just watched this now and I am inlove with almost all of your baking. Thank you so much Jemma. I really wanted to go to a baking class but watching all your videos I feel like I'm in a class with a very effective teacher. Love! love ! love!
Thank you for the recipe Jemma, did this for a coffee morning at work and everyone absolutely loved them. I reduced the icing sugar to 500 grams though, the cream cheese topping went slightly softer so I just put it in the fridge for a couple of hours and it worked a treat 😋.
I have tried a couple of other red velvet cupcakes recipes before and while they've been OK they haven't wowed. Anyhow tried Jemma recipe today and they turned out really well, I'm thrilled. Thanks Jemma
I baked red velvet cupcakes for the first time after watching dozens of TH-cam videos! I put in a bit too much batter in each dip, but they evened out really well and it tasted so good (without the frosting). I had to substitute a few ingredients like buttermilk and decreased the sugar in the frosting by 25%, they were the best cupcakes I’ve ever had. Thank you so much for this recipe ahhhh I can’t wait to bake some more of these
Just made this recipe for my father’s birthday tomorrow. The red velvet cupcakes are delicious. I used ordinary vinegar instead. I also use an ice cream scoop for measuring. Just the icing to do. Love your channel. Cx
Absolutely bloody perfect! Supplying cupcakes for a wedding in November and every single recipe we’ve tried so far has been a total flop or completely underwhelming. You are a godsend!!!
Hi Jemma! Thank you soooooo much for all your wonderful videos. I plan to try some of your recipes very soon. I hope to also try some of your decorating tips as well. Please keep on posting these great videos and thanks again for sharing your beautiful talent weigh all of us!
I tried this recipe and it was perfect!! The cupcake was soft and fluffy and the cream cheese icing was perfect! It wasn't too sweet either! Thank you so much for this recipe. 😭❤️
Tried this out with your updated version of the cream cheese frosting and it turned out perfect!! Icing wasn't too sweet and the cake was really moist! Had so many amazing feedbacks👍👍 thank you so much for the recipe!!!💖
Hello! Your videos really inspire me to get into baking business, and I'm in love with the way you perform your recipes. You are so adorable! Thank you for sharing tips to us through these videos. Hopefully, sooner or later I will also manage my own cupcake store and I'll definitely dedicate it to you! So please don't stop inspiring! - Maryan, Philippines
Me and my 2 year old son made your Victoria sponge cake last week and now we've just made these, we used liquid red colouring so they arnt as colourful as yours but both cakes have come out amazing. Thank you Jemma 😀
Yan Vast hiya, I'm from London so I used a stores own brand of self raising flour, but if you only have plain flour add a tea spoon of self raising agent Or bicarbonate of soda. It does a similar thing :)
I made these cupcakes yesterday and they were soo good! Mine and my boyfriend's fam really enjoyed them as well. I ended up with 17 cupcakes (slightly bigger than the ones she makes in the video). I used 1/4 teaspoon of salt (vs 3/4 tsp) because my self rising flour had salt in it already but I think I could have gotten away with using a tad more (maybe just under 1/2 a tsp). I had super concentrated food colouring gel so I used about 1/4 tsp and the colour was beautiful. For the icing, I used lightly more cream cheese and butter and about 600 grams of icing sugar, added a splash of vanilla and a pinch of salt, to make it more to my preference.
Jemma, love everything you bake and you always keep it real! The measurement of salt that flashes on the screen when you say 3/4 tsp says 1/4. Just wanted you to know in case something can be done to fix it😊 Sending huge cupcake love to C&D peeps from the Great White North here in Canada! Big fan!!❤️
the reason why red velvet is red is because of a chemmical reaction of unprocessed natural cocoa to vinegar, since now a days this cocoa is practically imposible to get a hold of we add red food colour. just a fun fact
+abdulmoti diab she's actually right , and I don't think I have ever came acroos a red velvet recipe which uses morello cherry and I have seen many videos which actually say that cocoa powder and vinegar and also acidic ingredients like buttermilk react together to get the red colour
Hii cupcake jemma... This is very special thankyou message for you.. I have been seeing many videos of cakes, cupcakes when I was as a learner and one fine day I found your video of basic vanilla cupcake and followed same because vif your confidence in teaching and about ingredients from your video, and it was an hit receipe and now in Singapore and many people are appreciating the cupcakes, you are my saviour, my best teacher in baking industry, I used to thank you Everytime I learn from your new videos... seriously a customer asked me redvelvet cake and i haven't done it before but I agreed to customer that I will make a cake and directly searched your video for redvelvet receipe and i did as you shown in video, thank you Soo much it came Soo nice and moist, fresh, spongy, perfect red color and am very very Happy, I salute you from here Singapore...
Hi Jemma! I have made this a few times and it's such a good easy recipe :) AND i also adapted it to make a red velvet cake which works out really well, I just adjusted the cooking time :) Love all your recipes!
The reason its red is because back in the day cocoa powder, more specifically the anthocyanins that were in it reacted to vinegar and buttermilk creating the velvet color. Now a day anthocyanin has been replaced with different ingredients which no longer creates the reaction, thus enter food coloring.
aimstheotter This is a tricky question. Simple answer, we can't say for sure. First off there are 2 types of food colorings, All natural ones and Artificial ones. The latter, containing chemical compounds, are used for a variety of mass produced processed food and has been up for debate for a quite some time. All natural ones on the other hand use certain vegetables, fruits and other plants for the colors they naturally contain. (Beats = red) I would stick to them. There has been some debates as to the chemicals used to extract the color, and that some people that are super sensitive and have allergic reaction should talk with their doctors before diving head in....but I won't go into all that. Its gonna get waaayyy too long. Continue reading for a bit more info. There are conflicting reports on the safety of the chemicals used in Artificial food colorings. While the FDA says its safe the CPSI insists they aren't. Some test results point out children with ADHD might be better off avoiding them. Where you live and how your local government regulates food safety might change how much you are actually consuming it. For example, In the United States the strawberry sauce from McDonald's sundaes are made with Red 40 (Artificial Food Coloring), but in the United Kingdom, they use real strawberries. You might want to check the labels or kindly ask the baker for some info.
April Renee I don't think I'm qualified to give you a clear cut YES or NO answer. Search "food coloring cpsi" and "food coloring fda" for more info. I guarantee you, its gonna be some time well spent.
Tried your recipe and it turned out amazing. By far the simplest way to get the perfect red velvet. Like many others I thought sugar for the icing for too much and used 220 grams and it was just right... thought the consistency was not right, I need some work on my icing :-) Thank you for a recipe that works !!
Hi Jemma, I have tried so many red velvet cupcake recipes but thi recipe is by far the best .. with this recipe, i did blue, pink, purple and green relvet cupcakes. 😄😄 kids loves it. Lots of love from Singapore🇸🇬
I made these today, so delicious and so so fluffy. The creme cheese frosting I just add sugar to taste. I never really measure the sugar because I have tried in the past and it’s been to sweet for my family and I. Thank you so much we have enjoyed this so much.
I tried & loved this recipe! For anyone new to this video, she has an improved cream cheese frosting (with less icing sugar) if you think it's too sweet. Thank you, Jemma!
Mine were v tasty. But mine had a 'crispy' top with a dome. Wonder what happened? Couldn't fit 24 cupcakes on the centre shelf and adjusted shelf positions with a slightly lower temperature. Maybe thats what was wrong but they still tasted fab.
just tried this and the cakes were AMAZING i couldn't stop eating them!!! super fluffy and also moist. didn't hv cider vinegar so i swapped out for some white wine vinegar n it was more than fine! only problem was that i overfilled the liners so most of the cakes overflowed.... but i had a lot of fun eating those extra bits :-D
Just made a batch of these and they were amazing. So fluffy and moist. Just used half of the sugar for the recipe. Made my own version of cream cheese icing with very little icing sugar compared to the recipe and they still turned out perfectly sweet. Thank you so much for the wonderful recipe :)
That's because, in this video, Jemma is working from her cupcake store, so they have all the decorations for the store. She films some videos from her own kitchen too.
I've made these twice now and they do not disappoint. They're light as air, hella moist and delicious. I did notice that I had a LOT of icing left over after the first go around. The second time, I halved the cream cheese buttercream recipe and still had some left over so from now on I'll go with the 1/2 recipe on the frosting (or double the cupcakes)
@@ZarnabAhmed Hi, too make self raising flour, for 1 cup (125g) of flour put 1 teaspoon of baking powder. In this recipe, Jemma use 235g self raising flour, which is 2 cups flour (250g) minus 15g of cocoa powder. So, for 235g flour you can add 2 teaspoons of baking powder. I hope this help you.
6:10 - every single cupcake perfectly flat along the edge of the paper, after being scooped in by hand using 2 spoons. The experience of thousands of cup cakes shining through, hah. Neat.
I made 48 cupcakes which i doubled the recipe given. They turned out supeeer amazing. Theyre light and fluffy and taste way better than the ones Ive baked using other recipes. 100% recommend you to try this one!
Omg i couldn't even believe that it was almost 7 years ago! I've been watching this since when i was 7 yrs old and now im a teen. What a masterpiece video!♡
First time making these. Came out amazingggg..Soft, fluffy, moist! I used red color gel, worked fine. I did not use her creamcheese frosting recipe used my own.
Sooo, I had to come over from the red velvet cake recipe because you said these were asked for and so fabulous. Honestly, I think you look great here. You have a very young and vibrant appearance in this video! Cheers!
I've made these cupcakes twice now and they're amazing. I don't use Jemma's frosting though. I make a vanilla frosting with 125g butter, 60g trex (it just makes it a little lighter/ fluffier), 1tsp vanilla and 350g icing sugar.
I've made this, and it's delicious! Fluffy a bit, not to dense. But I reduce the sugar and used only 215 gram (I always reduce the sugar when I want to top with icing. Don't fancy too sweets). I can't fill 3/4 in cup, it will rise too high tho. So I've to reduce the batter a bit - not a problem. This taste amazing. Thank you Jemma! The basic icing is good. But I can't put all of the icing sugar, it's already too sweet for me when I just only put 250 gram. Although I didn't get that right consistency - can hold on the shape thang -, but I'm just afraid to add up more icing sugar on it. It's kind of dilemma, either beauty first or the taste first lol
Actually you can store it in refrigerator. You just have to let it sit in the room temperature about 10 minutes before serve :) If you want to store it outside, make sure it is covered (both with icing or without). And mine without icing can last at room temperature about 2 days after making (I put the icing later when i want to eat - the icing i store in refrigerator). Hope this helps ;)
Yum love these cupcakes I make them all the time! But I use a different icing recipe with a lot less butter and sugar and also put a little lemon zest in there. Much more tangy and light. Goes great with the cup cakes. Thanks for sharing!
E Dalusung hey! I use the icing sugar recipe from this recipe: www.taste.com.au/recipes/28927/red+velvet+cupcakes. It goes really well with Jemma's cupcakes. I also add some lemon zest as well. So good.
made this yesterday! the cupcake itself is AMAZING. I only added about 300g of icing sugar for the frosting tho .... it was still quite sweet. idk how is it even possible to add in 840g of icing sugar to be honest
María José Rico Marin Hi i followed the video description... its almost the same as the description below but i used 1/4 tsp of salt & 300g of icing sugar instead :)
@@suh5402 it depends on the icing sugar sometimes you use that can also make it sweeter and gritty. I began using silver spoon or Tate and lyle and sieving the sugar through once or twice helps with the grittiness and I’ve realised I don’t know how it’s not as sweet. Since I found this technique for 2/3 years my buttercreams and other frostings turn out fine. I also add a bit of salt. I guess it also depends on how much of a sweet tooth you have. As I also sell cakes and usually if I’m making buttercream the quantity is also double the butter. It can be a lot but with buttercream the double cream reduces the sweetnes too in my opinion I add more than other state to
Jemma jus a quick question I noticed u normally mix all your ingredients together. There's no creaming of butter and sugar. Does it make any difference as I'm so afraid of over mixing thanks!!
There is a video out there of her in which she said in cupcakes she didn't want to over mix the batter so that it will not become airy. She just throw all ingredients and mix but its perfect I have tried her some recipe they are great.
Was so skeptical about this recipe, and couldn't believe someone who has her own shop would be so generous in sharing their recipe. But still, I went ahead with it. I have to say this is the best red velvet cupcake I've ever made or had!
rianzwong wow thanks! x
CupcakeJemma Hi jemma, just want to let you know everyone loved your red velvet recipe and I've made it 3 times over the weekend, even making it into a cake.. :)
instagram.com/p/wRSBpwIQXI/
rianzwong I was in Soho London last week and tasted it. Today I made it, and OMG it tasted the same. Jemma has my loyalty and respect forever - she's so genuine!
Her business probably depends on the fact that most people are too lazy to make it themselves lol
@@kittenbath6630 Doesn't ANY business?
Is anyone else totally jealous of all those shelves of decorations? Lol
lulu Gregory omg ikr
🙋♀️
ohhhhh I love it
lulu Gregory me
Me
Still the best recipe that I have found and used, 5 years later! Thank you Jemma x
this has been my comfort video for 5 years 😭
I made this shortly after the video came out and still to this day it is THE BEST red velvet cupcake recipe I've come across! I'm making it this Tuesday too~
@@deathdiablo22can we use salted butter instead of unsalted butter for the cupcake?
Not that I'm an expert but I do, and mine taste great to me... But I'm not a professional so..... 😅@@Dipsys12
I am blown away by the library of sprinkles sitting behind you!!! X_X its heaven for any baker!
I made these for church two days ago and everyone loved it, thank you for sharing and being such an awesome teacher.
I just watched this now and I am inlove with almost all of your baking. Thank you so much Jemma. I really wanted to go to a baking class but watching all your videos I feel like I'm in a class with a very effective teacher. Love! love ! love!
Thank you for the recipe Jemma, did this for a coffee morning at work and everyone absolutely loved them. I reduced the icing sugar to 500 grams though, the cream cheese topping went slightly softer so I just put it in the fridge for a couple of hours and it worked a treat 😋.
Omg!!! Finally a red velvet cupcake recipe without oil 😍😍😍 I'm so exited to make these, thank you ❤
your energy is so positive and contagious!! love It!
I have tried a couple of other red velvet cupcakes recipes before and while they've been OK they haven't wowed. Anyhow tried Jemma recipe today and they turned out really well, I'm thrilled. Thanks Jemma
I baked red velvet cupcakes for the first time after watching dozens of TH-cam videos! I put in a bit too much batter in each dip, but they evened out really well and it tasted so good (without the frosting). I had to substitute a few ingredients like buttermilk and decreased the sugar in the frosting by 25%, they were the best cupcakes I’ve ever had. Thank you so much for this recipe ahhhh I can’t wait to bake some more of these
I was in London this weekend and i went to the C&D shop; i ate this cupcake... Amazing!!!!!! ❤
Just made this recipe for my father’s birthday tomorrow. The red velvet cupcakes are delicious. I used ordinary vinegar instead. I also use an ice cream scoop for measuring. Just the icing to do. Love your channel. Cx
Absolutely bloody perfect! Supplying cupcakes for a wedding in November and every single recipe we’ve tried so far has been a total flop or completely underwhelming. You are a godsend!!!
I made these cupcakes today and they turned out the best cupcakes I have ever made . They are soooo soft and have a lovely flavour
It's truly an AMAZING recipe ! Tried it myself and fell in love! Thank you 😊
Hi Jemma! Thank you soooooo much for all your wonderful videos. I plan to try some of your recipes very soon. I hope to also try some of your decorating tips as well. Please keep on posting these great videos and thanks again for sharing your beautiful talent weigh all of us!
I tried this recipe and it was perfect!! The cupcake was soft and fluffy and the cream cheese icing was perfect! It wasn't too sweet either! Thank you so much for this recipe. 😭❤️
This recipe is absolutely perfect and delicious I have tried it many times at the cafe that I work at and I get many many compliments thank you!
The best red velvet cup cakes ever👍🏼Made them today and everyone loves them.Thank you Gemma for presenting my go to red velvet cupcake recipe 🤗🤗🤗
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This recipe is amazing. I tried it and my cupcakes turned out really well. Thank you.
Tried this out with your updated version of the cream cheese frosting and it turned out perfect!! Icing wasn't too sweet and the cake was really moist! Had so many amazing feedbacks👍👍 thank you so much for the recipe!!!💖
I love your videos Jemma, thank you so much for being clear and sharing useful hints and tips.
Hello! Your videos really inspire me to get into baking business, and I'm in love with the way you perform your recipes. You are so adorable! Thank you for sharing tips to us through these videos. Hopefully, sooner or later I will also manage my own cupcake store and I'll definitely dedicate it to you! So please don't stop inspiring!
- Maryan, Philippines
People are red velvet cray cray!!! Great vid x
omg donal ! ilysm
Dude. I find you very hot.
Serapia Bonjour to far wow this is awkward just no just that just weird
Serapia Bonjour I do too.....:)
Serapia Bonjour meiqin?
Thanks Jemma! I'm addicted to your videos. Literally. I'm going to try this recipe soon!
I made this over the weekend and my friends loved it!!
Me and my 2 year old son made your Victoria sponge cake last week and now we've just made these, we used liquid red colouring so they arnt as colourful as yours but both cakes have come out amazing. Thank you Jemma 😀
Yan Vast hiya, I'm from London so I used a stores own brand of self raising flour, but if you only have plain flour add a tea spoon of self raising agent Or bicarbonate of soda. It does a similar thing :)
Thank you so very much Jemma !! Your chocolate cupcakes were just awesome
OMG these were SO delicious, at first i thought the cake needed more sugar, but once i added icing the flavors balanced SO well
THank You, Jemma!! I'm lookong forward to making this for my loved ones! I already know they'll love it!
I made these cupcakes yesterday and they were soo good! Mine and my boyfriend's fam really enjoyed them as well.
I ended up with 17 cupcakes (slightly bigger than the ones she makes in the video). I used 1/4 teaspoon of salt (vs 3/4 tsp) because my self rising flour had salt in it already but I think I could have gotten away with using a tad more (maybe just under 1/2 a tsp). I had super concentrated food colouring gel so I used about 1/4 tsp and the colour was beautiful.
For the icing, I used lightly more cream cheese and butter and about 600 grams of icing sugar, added a splash of vanilla and a pinch of salt, to make it more to my preference.
The best red velvet cupcakes I've ever made!
Thank you for sharing your recipe 😘
Thanks Jemma, just made these. They are beautiful. I however used a different icing requiring less confectionery sugar.
Made these today! My husband and kids loved them!! Thanks for sharing :)
Jemma, love everything you bake and you always keep it real! The measurement of salt that flashes on the screen when you say 3/4 tsp says 1/4. Just wanted you to know in case something can be done to fix it😊 Sending huge cupcake love to C&D peeps from the Great White North here in Canada! Big fan!!❤️
Omg I added 3/4 I can taste the salt defo only adding 1/4 next time its needs to be changed its confusing
the reason why red velvet is red is because of a chemmical reaction of unprocessed natural cocoa to vinegar, since now a days this cocoa is practically imposible to get a hold of we add red food colour.
just a fun fact
ohh :o then why do they use cream cheese instead of something else?
No.. because the real red velvet uses Morello Cherry..
+abdulmoti diab she's actually right , and I don't think I have ever came acroos a red velvet recipe which uses morello cherry and I have seen many videos which actually say that cocoa powder and vinegar and also acidic ingredients like buttermilk react together to get the red colour
go and watch how to cook that recipe
+abdulmoti diab Lies
omg, I feel I'm falling in love when watching Cream cheese icing part, Really LOVE red velvet cupcake!!~~
Hii cupcake jemma...
This is very special thankyou message for you..
I have been seeing many videos of cakes, cupcakes when I was as a learner and one fine day I found your video of basic vanilla cupcake and followed same because vif your confidence in teaching and about ingredients from your video, and it was an hit receipe and now in Singapore and many people are appreciating the cupcakes, you are my saviour, my best teacher in baking industry, I used to thank you Everytime I learn from your new videos... seriously a customer asked me redvelvet cake and i haven't done it before but I agreed to customer that I will make a cake and directly searched your video for redvelvet receipe and i did as you shown in video, thank you Soo much it came Soo nice and moist, fresh, spongy, perfect red color and am very very Happy, I salute you from here Singapore...
Hi Jemma! I have made this a few times and it's such a good easy recipe :) AND i also adapted it to make a red velvet cake which works out really well, I just adjusted the cooking time :)
Love all your recipes!
Omg I was thinking of doing the same! Could you please tell me how much you increased the cooking time to? :)
The reason its red is because back in the day cocoa powder, more specifically the anthocyanins that were in it reacted to vinegar and buttermilk creating the velvet color.
Now a day anthocyanin has been replaced with different ingredients which no longer creates the reaction, thus enter food coloring.
Maybe you'll know the answer to this....is it bad for you to have a cake that has that much food colouring in?
Does too much food colouring give you cancer?
aimstheotter
This is a tricky question.
Simple answer, we can't say for sure.
First off there are 2 types of food colorings, All natural ones and Artificial ones.
The latter, containing chemical compounds, are used for a variety of mass produced processed food and has been up for debate for a quite some time.
All natural ones on the other hand use certain vegetables, fruits and other plants for the colors they naturally contain. (Beats = red) I would stick to them.
There has been some debates as to the chemicals used to extract the color,
and that some people that are super sensitive and have allergic reaction should talk with their doctors before diving head in....but I won't go into all that. Its gonna get waaayyy too long.
Continue reading for a bit more info.
There are conflicting reports on the safety of the chemicals used in Artificial food colorings. While the FDA says its safe the CPSI insists they aren't. Some test results point out children with ADHD might be better off avoiding them.
Where you live and how your local government regulates food safety might change how much you are actually consuming it.
For example, In the United States the strawberry sauce from McDonald's sundaes are made with Red 40 (Artificial Food Coloring), but in the United Kingdom, they use real strawberries.
You might want to check the labels or kindly ask the baker for some info.
April Renee
I don't think I'm qualified to give you a clear cut YES or NO answer.
Search "food coloring cpsi" and "food coloring fda" for more info. I guarantee you, its gonna be some time well spent.
*****
Thanks :)
Tried your recipe and it turned out amazing. By far the simplest way to get the perfect red velvet. Like many others I thought sugar for the icing for too much and used 220 grams and it was just right... thought the consistency was not right, I need some work on my icing :-) Thank you for a recipe that works !!
Hi Jemma,
I have tried so many red velvet cupcake recipes but thi recipe is by far the best .. with this recipe, i did blue, pink, purple and green relvet cupcakes. 😄😄 kids loves it.
Lots of love from Singapore🇸🇬
I can't wait to see your version of puffy lemon pie with meringue topping !
A parisian fan of your sweet sweet work
best UK dessert youtube channel! love this
I made these today, so delicious and so so fluffy. The creme cheese frosting I just add sugar to taste. I never really measure the sugar because I have tried in the past and it’s been to sweet for my family and I. Thank you so much we have enjoyed this so much.
You are so funny, sweet and SO VERY talented! Thank you so much for showing us all your ideas!
I tried & loved this recipe! For anyone new to this video, she has an improved cream cheese frosting (with less icing sugar) if you think it's too sweet. Thank you, Jemma!
Where can I find it?
Where can I find it?
Mine were v tasty. But mine had a 'crispy' top with a dome. Wonder what happened? Couldn't fit 24 cupcakes on the centre shelf and adjusted shelf positions with a slightly lower temperature. Maybe thats what was wrong but they still tasted fab.
@@marymccormack8118 they were probably either too long in the oven or too close to the heat source and it got toasted :)
just tried this and the cakes were AMAZING i couldn't stop eating them!!! super fluffy and also moist. didn't hv cider vinegar so i swapped out for some white wine vinegar n it was more than fine! only problem was that i overfilled the liners so most of the cakes overflowed.... but i had a lot of fun eating those extra bits :-D
I tried it they came out perfect 😍 thanks for sharing this recipe
Oh Gemma, you cakes never fail me…. My kitchen smells so good, and the cake is divine ~~~🥰🥰🥰🥰❤️❤️❤️❤️❤️💕
Just made a batch of these and they were amazing. So fluffy and moist. Just used half of the sugar for the recipe. Made my own version of cream cheese icing with very little icing sugar compared to the recipe and they still turned out perfectly sweet. Thank you so much for the wonderful recipe :)
May I know what your recipe is for the cream cheese Icing because i feel like this will be too sweet for my taste 😀
@@romaleeamolic1381 Hi. Sorry I didn’t record the actual proportion of sugar added, maybe half of the sugar in the recipe if not wrong.
You've got a lot of toppings and decorations... WOW!!!😘😍
That's because, in this video, Jemma is working from her cupcake store, so they have all the decorations for the store. She films some videos from her own kitchen too.
Absolutley amazing
Soooo soft and most
Has just the righh amount of tartness and chocolate
Made this today and have no regrets! Must try!
I've made these twice now and they do not disappoint. They're light as air, hella moist and delicious. I did notice that I had a LOT of icing left over after the first go around. The second time, I halved the cream cheese buttercream recipe and still had some left over so from now on I'll go with the 1/2 recipe on the frosting (or double the cupcakes)
do you know how to make 235g self raising flour?
@@ZarnabAhmed Hi, too make self raising flour, for 1 cup (125g) of flour put 1 teaspoon of baking powder. In this recipe, Jemma use 235g self raising flour, which is 2 cups flour (250g) minus 15g of cocoa powder. So, for 235g flour you can add 2 teaspoons of baking powder. I hope this help you.
6:10 - every single cupcake perfectly flat along the edge of the paper, after being scooped in by hand using 2 spoons. The experience of thousands of cup cakes shining through, hah. Neat.
i made thesse cupcakes they were so light and fluffy!! im defiantly going to make them again.
Tried for the first time and it turned out Amazing!
She's so pretty I swear
Y a s s s
Jemma! Please do a baking essentials/starter kit video 😊 x
I made 48 cupcakes which i doubled the recipe given. They turned out supeeer amazing. Theyre light and fluffy and taste way better than the ones Ive baked using other recipes. 100% recommend you to try this one!
I had these whilst I was in London two summers back and it was awesome!
no matter how many years have passed that i still come back to this video every now and then
Love all the sprinkles in the background! :)
Omg i couldn't even believe that it was almost 7 years ago! I've been watching this since when i was 7 yrs old and now im a teen. What a masterpiece video!♡
Love your Sprinkle Cupboards ! Going to try these with Swiss Merangue Buttercream.
First time making these. Came out amazingggg..Soft, fluffy, moist! I used red color gel, worked fine. I did not use her creamcheese frosting recipe used my own.
Do you know if I don't use eggs what's the substitute?
Ajita Nawathe She has a vegan recipe too.
OMG thank you thank you so so much really I try it and really is amazing result , and by a way you are so beautiful nature
Sooo, I had to come over from the red velvet cake recipe because you said these were asked for and so fabulous. Honestly, I think you look great here. You have a very young and vibrant appearance in this video! Cheers!
First of all on behalf of ALLLL Texans "We LOVE you Jemma and thank you for this recipe!!!!! It's absolutely FABULOUS!!
Thank you Jemmaaaa.. I made these using ur recipe and they were DELICIOUS! #familyapproved
6:59 I definitely love this sound :D
you are amazing Jemma, and I love red velvet cake!!
I just discovered your channel, and Im SO glad I did. You have such great videos and content!! Keep it up :)
I am going to make this to myself for being a Red Velvet stan for 3 years in August. I am just so proud of myself.
I tried. The cupcakes taste amazing but the topping really sweet. I have to reduce the sugar more than half.
thembitch yeah I was skeptical about the amount she used as well so I did 2 cups instead of 3 cups of icing sugar & it came out perfectly.
thembitch that's a relief..
Same I used half
yes thats true because its very sweet and i put 500 grams of sugar in it
It'll depend on your cream cheese since it's mostly to make sure it's pipe-able, some are softer than others so it'll vary from place to place
This recipe was so easy to follow and went down a treat 👌👌
I've made these cupcakes twice now and they're amazing. I don't use Jemma's frosting though. I make a vanilla frosting with 125g butter, 60g trex (it just makes it a little lighter/ fluffier), 1tsp vanilla and 350g icing sugar.
I've made this, and it's delicious! Fluffy a bit, not to dense. But I reduce the sugar and used only 215 gram (I always reduce the sugar when I want to top with icing. Don't fancy too sweets). I can't fill 3/4 in cup, it will rise too high tho. So I've to reduce the batter a bit - not a problem. This taste amazing. Thank you Jemma! The basic icing is good. But I can't put all of the icing sugar, it's already too sweet for me when I just only put 250 gram. Although I didn't get that right consistency - can hold on the shape thang -, but I'm just afraid to add up more icing sugar on it. It's kind of dilemma, either beauty first or the taste first lol
Actually you can store it in refrigerator. You just have to let it sit in the room temperature about 10 minutes before serve :) If you want to store it outside, make sure it is covered (both with icing or without). And mine without icing can last at room temperature about 2 days after making (I put the icing later when i want to eat - the icing i store in refrigerator). Hope this helps ;)
Thank you for this awesome recipe. You're so cute and cool!!!
I love watching your tutorial videos.
Best cupcakes ever! 🧁 Thanks for sharing this!
Yum love these cupcakes I make them all the time! But I use a different icing recipe with a lot less butter and sugar and also put a little lemon zest in there. Much more tangy and light. Goes great with the cup cakes. Thanks for sharing!
Pearl Faraj hi there, can i ask what kind of icing do you use? I also prefer to having my icing less sweet. Thanks in advance
E Dalusung hey! I use the icing sugar recipe from this recipe: www.taste.com.au/recipes/28927/red+velvet+cupcakes. It goes really well with Jemma's cupcakes. I also add some lemon zest as well. So good.
made this yesterday! the cupcake itself is AMAZING. I only added about 300g of icing sugar for the frosting tho .... it was still quite sweet. idk how is it even possible to add in 840g of icing sugar to be honest
Did you follow the description down the video or the description in the video
María José Rico Marin Hi i followed the video description... its almost the same as the description below but i used 1/4 tsp of salt & 300g of icing sugar instead :)
@@suh5402 it depends on the icing sugar sometimes you use that can also make it sweeter and gritty. I began using silver spoon or Tate and lyle and sieving the sugar through once or twice helps with the grittiness and I’ve realised I don’t know how it’s not as sweet. Since I found this technique for 2/3 years my buttercreams and other frostings turn out fine. I also add a bit of salt. I guess it also depends on how much of a sweet tooth you have. As I also sell cakes and usually if I’m making buttercream the quantity is also double the butter. It can be a lot but with buttercream the double cream reduces the sweetnes too in my opinion I add more than other state to
The sprinkle in the background 😍
😍😍😍😍
Can't wait to try this recipe! Thank you very much!
Tried this recipe today and it's the best red velvet sponge I've ever eaten 😭😭😭😭😍😍😍
Jemma jus a quick question I noticed u normally mix all your ingredients together. There's no creaming of butter and sugar. Does it make any difference as I'm so afraid of over mixing thanks!!
Have you tried to do it this way?
There is a video out there of her in which she said in cupcakes she didn't want to over mix the batter so that it will not become airy. She just throw all ingredients and mix but its perfect I have tried her some recipe they are great.
@@reddraws7551 it turns out fluffy i love mixing everything
can i borrow your wall? i promise i will give it back to you as clean as possible ;)
Berlitz Joseph 😂😂😂😂
How can u take her wall just buy the items at the store
U dumbass
How can you take her wall
@@brendenbruce2357 hahha it's just a joke
Hi
This recipe is accurate. My red velvet cupcake turns out so yummy and fluffy! 💖
those little hearts on top are everything 😍
Gemma! What do you think of using buttermilk in place of vinegar?
i screamed at "840g of icing sugar"
me too 😣
ill half it for a nice, cheesy frosting...
Gravy Bomb did you already try?
yup.... it was very liquid... not whip cream texture... might as well, use a recipe made by yourself..
I used about 400g and the frosting came out delicious.
this recipe worked so so well with me like your other recipes.. thanku 😘
Hi mam, just made these lovely cupcakes and everyone loved it. Thanks a lot for this recipe which is so easy and simple but yet so so so yummy.
The Jessie J of cooking.
Adam Estalane baking to be exact
+Izlatel you get the point :)
Izlatel
No. More like...
The Beyonce of baking.
Best. Comment. EVER!!!!
I made these that are so yummy but I did not have any red colouring so I used blue any I made blue velvet cup cakes LOL !!!
These cakes are superb!!!! Thank you sooo much!!!
I made this today i just lessen the sugar!! It's great!! MERRY CHRISTMAS TO EVERYONE AROUND THE WORLD!!!! 😘✨💞🌹