(Not so Red) Velvet Cupcakes 


I’m always looking for quick & yummy treats to whip up when having people over for morning tea or play dates & you really can’t go wrong with cupcakes (well you can & I do sometimes- I can stuff up packet mixes! I’m not much of a baker, but I’m trying) but kids & adults both love them, so they’re an obvious choice to please the crowd.  

So when I found a recipe for Red Velvet Cupcakes in the Thermostruck cookbook I thought it looked super easy, even for me, (yes the girl who cannot bake) & because I could use my Bellini (that I lovingly refer to as “the poor mans thermomix”) it would make it even quicker & easier too. 

However upon searching my cupboards I realized I didn’t have any red food coloring. Which by the way I was surprised to find is what made just a humble chocolate cake or cupcake “red velvet” I thought when people went on about how good red velvet cakes were they must have something super special about them, but really it’s just chocolate cake with colouring… Who knew? 

Anyway, as I didn’t have the colouring I dubbed them “Velvet Cupcakes” & to substitute the red colouring I decided to add choc chips, because that’s a suitable replacement isn’t it? Besides, everyone knows most things taste better with choc chips or sprinkles, am I right?

So here’s my adaptation of the Thermostruck Red Velvet Cupcake recipe 

My (Not so red) Velvet Cupcakes suitable to make in any thermo cooker.

Makes 16


1/3 cup butter – cut in cubes (80g)

400g can condensed milk

1 cup self raising flour

1 egg

2 tablespoons cocoa powder (16g)

1/2 cup or a big handful of dark or milk choc chips (depending on taste)


Preheat oven to 180•c Line cupcake tins with papers or silicon moulds. 

Place all ingredients except choc chips into the thermo bowl. 

Mix on speed 4 for 2 minutes or until well combined. 


Add choc chips & gently stir through with a spatula or spoon. 

Spoon the mixture into cupcake cases & bake for 15 mins. Stand for 2 minutes & then transfer to a wire rack to cool. 

We ate ours as is & they were delicious, but you could ice them with cream cheese frosting or any chocolate icing if you wish. It might pretty them up a little & help hide the cracks, if you get any (see, still not quite nailing this baking thing yet 😉 


However you have them, Enjoy.

                               Lozzie x

What’s your “go to” recipe for quick & easy entertaining over a cuppa? What’s your favorite type of cupcake? Did you know food colouring was what made Red Velvet, red? Do you have any baking fail stories to share? 

Tell me, tell me… Leave a comment here on the blog, over on Instagram or Facebook


16 thoughts on “(Not so Red) Velvet Cupcakes 

  1. Wow! I had no idea it was just the food colouring that made them red velvet. Really! Mind blown! I have a Bellini too and love her. Hubby has affectionally named her the “thermomox” or for short just “the mox”. Recipe looks great, might have to try this and see if I can make them red! xx


    1. Ha, Love mox 🙂 it’s such a simple one to whip up, you should definitely give it a go. A few drops of red colouring added would make them “red velvet” so let me know how you go… But don’t forget the choc chips, because…yum!


    1. Sometimes less is more, but not when we’re talking about chocolate! 🙂 & yep unless someone can tell me differently I’m thinking you can make any chocolate cake “red velvet” just by adding s few drops of colouring 🙂


  2. Everything tastes better with choc chips! I have become a bit afraid of food colouring, after I turned my teeth blue after licking the batter of a blue cake (that will teach me!) Luckily, it was only temporary but I’ve been a little less heavy handed with the food colouring ever since! As for the cracks, it doesn’t matter how it looks, it’s how it tastes that counts and I bet these babies were cake-tastic!


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