Red Velvet Cupcakes

  • Yield: 16 servings
  • Prep: 10 mins
  • Cook: 35 mins


1 1/2cups flour
1cup granulated sugar
1teaspoon baking soda
1teaspoon salt
1/3cup cocoa powder
1/2cup oil
1/2cup water
1teaspoon vanilla extract
1tablespoon vinegar
1-- can of stewed tomatoes, drained and lightly mashed with a fork
-- Cupcake liners



  1. Preheat oven to 350 and line muffin pans with cupcake liners.
  2. Combine flour, sugar, baking soda, salt and cocoa powder and stir together. In a separate bowl combine oil, water, vanilla, vinegar and stewed tomatoes. Mix wet ingredients with electric mixer and then add the dry ingredients. Mix until blended.
  3. Pour batter into cupcake liners and bake for 20-25 minutes.
  4. Cool and then frost with your favorite icing.


Note: To make a layer cake, double the recipe and put in 2 round cake pans. Then increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean.

This recipe comes from photographer Robin Jolin. Check out her work here.