• thumbnail image 1
Print to PDF

Print recipe

Raspberry Red velvet cupcake



24 portion(s)

  • 230 grams SR flour
  • 15 grams cocoa powder
  • 250 grams caster sugar
  • 3/4 teaspoon salt
  • 270 gram unsalted butter
  • 4 large eggs
  • 3 tablespoons Butter Milk, I made it following recipe in edc. Milk and vinegar
  • 1 teaspoon Red food colour paste
  • 1 teaspoon Vanilla Exract
  • 1/2-1 teaspoon Raspberry esscence
  • 3/4 teaspoon Bi Carb Soda
  • 1.5 tablespoon white vinegar

Recipe's preparation

  1. Pre heat oven to 170 deg

    1. Add sr flour, coco powder, caster sugar, salt  and seive (I just put my basket in before weighing and sieved it through the holes as I don't have a seive)

    2. Put butterfly attachment in Add softened butter and eggs mix gradually from sp 1-4 when at sp 4 mix for 1 min

    3. add butter milk and food colouring, vanilla and raspnerry

    4. speed 5 for 20 seconds turn down to speed 1

    5. While still storing. Mix bi carb and vinegar in seperate container it will fizz a bit just give it a bit o a mix then add to tmx bowl turn up to sp 3 for about 10 seconds finish by hand if need be don't over mix!

    6. Fill up 3/4 of muffin tin sized cupcakes cases and bake in oven for 22 minutes.

  2. Describe the preparation steps of your recipe


Accessories you need

  • Butterfly
    buy now
  • Simmering basket
    Simmering basket
    buy now
  • Spatula TM31
    Spatula TM31
    buy now
  • Measuring cup
    Measuring cup
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • There are no comments at the moment.