Raspberry Red velvet cupcake

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Raspberry Red velvet cupcake

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Ingredients

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

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6

27h 0min

Preparation 5h 0min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
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Recipe's preparation

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.

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Accessories you need

Butterfly
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Simmering basket
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.