THERMOMIX ® RECIPE

1 Strawberry Red Velvet Cupcakes

Recipe's preparation

Cupcake Mix

Preheat fan forced oven to 180 and prepare cupcake cases on a baking tray if using cardboard ones.  If using patty cake cases, put them into a 12 hole muffin tray.

 

Mill raw sugar into castor sugar, 3 seconds speed 9, then add butter (chopped) and mix together, 10 seconds speed 8 so that it is a paste.

NOTE:  As this is not a large quantity of butter, you will need to scrape down the sides of the TM bowl afterwards.

 

Insert Butterfly and cream sugar and butter together for 5 min speed 3 or until light and fluffy.  Scrape down sides of the TM Bowl as necessary.

 

Add egg, pinch of salt, food colouring (if using) and strawberry essence to the TM bowl and beat for 2 minutes speed 1.

NOTE:  The strawberry essence will give the mixture a slight red colour even if you are not using the food colouring.

 

Add cocoa, plain flour and buttermilk and beat for 2 minutes on speed 1.

 

 

Using the MC, mix the bicarbonate soda and vingear so it fizzes up together.  Pour into mixture and beat for a further 1 minute on speed 1.

The mixture should resemble a mousse.

 

Divide the mixutre into cup cake cases and bake for 20 minutes or until cooked through.  Test with cake tester/skewer.

 

Strawberry Frosting

Mill raw sugar to icing sugar 10 sec speed 9.

 

Put all other ingredients into TM bowl and whiz until smooth (approimately 1 min speed 4).