Ingredients
- 160 g all-purpose flour
- 15 g unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 egg
- 120 ml Québec maple syrup
- 120 ml buttermilk
- 90 ml vegetable oil
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp natural red food coloring
Method
- Heat the oven to 175 °C and line a 12-cup cupcake tin.
- Sift flour, cocoa, baking soda, and salt; whisk egg, maple syrup, buttermilk, oil, vanilla, vinegar, and coloring.
- Stir the wet ingredients into the dry ingredients just until smooth.
- Divide among the liners and bake for 18–21 minutes; cool completely before icing if desired.
Conversion and rationale
Original sweetener (classic version): 200 g granulated sugar
Conversion used: Replace 200 g sugar with 150 ml maple syrup; reduce the classic buttermilk by 45 ml and bake at 175 °C, 15 °C below the standard 190 °C.
Why Quebec maple syrup: Maple adds a subtle caramel depth beneath the cocoa and tangy buttermilk. It modernizes the sweetener without changing the traditional red velvet balance.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →