Red Velvet Birthday


I am the youngest among 12 siblings (think yours, mine and ours) and before me is my sister, G.  As teenagers, my sister and I were not really close and never really shared any secrets. We learned more about each other through the friends we hung out with since we, at one point, were in the same barkada.  It was only when she left for the US and got married that we developed a bond that only sisters can have.

My sister is really the culinary expert in the family and became quite known for it.  Our house was always buzzing with friends that she enjoyed cooking for. Those who came a little too often actually put on a few pounds. G may never admit it but I’m sure this actually made her happy.

On April 5, my sister will blow out 32 candles with her husband and son by her side. She is also expecting to give birth to a baby girl anytime soon. I wouldn’t be surprised if baby L makes her first appearance on the same day. So to my sister, Happy birthday! I wish I was there to celebrate with you. I love you.

Red Velvet Cupcakes with Cream Cheese Frosting

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract


Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Cream Cheese Frosting

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar
  • Chopped pecans and fresh raspberries or strawberries, for garnish

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

* Recipe courtesy of Paula Deen



  1. ginger said

    aww, thank you!! syempre naiyak ako 😛
    funny thing : this was the 1st EVER red velvet recipe that i tried too!!! i will send you this youtube link for REAL buttercream icing …. i have yet to try it myself, but the girl made it look so easy ……… just make sure your bowl and beaters are ICE COLD .. kase i heard mala-hell ang init dyan ngayon 😛

  2. […] in the kitchen baking or cooking, as if making up for lost sister time. I’ve mentioned before that my sister has a lot to do with my ability to cook. I often watched her in the kitchen and most […]

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