Do you know a recipe for Red Velvet cupcakes that does not include buttermilk?

You can always make the recipe trying a Buttermilk substitute. Works just as well.

Here is one
The vinegar and the milk equal the same action as buttermilk.

You can also use Saco Buttermilk Powder

My mom was from Louisiana, so I grew up drinking it, first time I went to New Zealand and asked for it, I was told that they fed it to the pigs there.

Thanks you guys, I guess I’ll just have to try it out… see what happens. ;)

When my gramma used the milk and vinegar trick, she would let it sit on the counter and curdle before she used it in the cake. If she used real buttermilk, she told me it had to be at room temperature before you used it.

Here’s another recipe with the substitution noted

For 4th of July she added decorative blueberries and strawberries on top of the cream cheese frosting. You could use that in the UK for the Union Jack.

@seesul is right in a pinch you can use the vinegar and milk method. Just put 1 Tablespoon of vinegar into a 1 cup measure, and fill measure with milk. Let set 5 minutes.(That’s why I always do it first before I start any other prep.)

Brilliant!

@Seesul: I might just do that!

Please, please, please use Seesul’s second recipe link. Real red velvet cake is a chocolate based cake and needs some form of cocoa.

breedmitch…the first link had cocoa in it, but only one tablespoon, it used a mix rather than from scratch, at first I was just trying to find a recipe that used the vinegar/milk mix in it. You are correct, the 2nd one is closer to my Gramma’s. I don’t think I ever saw her use a mix. She always used White Lily, which is much softer. She didn’t use cake flour, she just sifted the WL more. I mail order because her biscuits don’t taste the same without it.

My family’s recipe was really a chocolate cake with a whole bottle of red food colouring.

So it must have really scared you when the red dye number whatever came out. Or did you think you just had a very active family. (text speak spared due to respect)

It just seemed like an extravagance. I mean, I had only ever used a few drops in cake frosrings and such. A whole bottle seemed over the top. As far as dye fears go, I never learned about the hoopla until the red M&M’s were re-introduced. The ignorance was bliss.

Nevertheless, any good southern cook will tell you that a red velvet cake is a chocolate based cake.

LOL! @seesul, that would be my son your talking about. Whew! One drop of red #40 and he’s off till he reaches meltdown. I bet 90% of the kids that they say are ADHD would have the symptoms go away by just cutting that out of their diet. LOL!

My neighbor actually did an experiment like that on her child to prove it to her hubby. The result was a hole in a door that she left there to remind him.

LOL! Been there done that. So to speak.

I found this recipe in a cookbook I got “Cooking with Flavor” by McCormick. It’s also on their website. Red Velvet Cake Not sure if you have McCormick where you are at, but I am sure any brand would work. Enjoy!

Red Velvet Cake with Vanilla Cream Cheese Frosting

2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) Red Food Color
2 teaspoons Pure Vanilla Extract

Vanilla Cream Cheese Frosting
1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tablespoons sour cream
2 teaspoons Pure Vanilla Extract
1 box (16 ounces) confectioners’ sugar

1. Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt; set aside.

2. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pans.

3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.

4. For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Fill and frost cooled cake with frosting.