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Red Velvet Cupcakes with Cream Cheese Icing


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Ingredients

24 portion(s)

Red Velvet Cupcakes

  • 120 g unsalted butter
  • 300 g sugar
  • 2 eggs
  • 20 g cocoa powder, 70% cocoa
  • 40 g Red food colouring
  • 1 tsp vanilla extract
  • 240 g buttermilk
  • 300 g plain flour
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 3 tsp white wine vinegar

Cream Cheese Icing

  • 375 g cream cheese, cubed
  • 75 g Butter, cubed
  • 465 g icing sugar
  • 1.5 tsp vanilla essence
  • 6
    45min
    Preparation 20min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9
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Recipe's preparation

    Red Velvet Cupcakes
  1. Set oven to 170°C.
    Insert butterfly whisk Closed lid. Add butter and sugar 2 mins, speed 2.
  2. Scrape , repeat 2 mins, speed 2.
  3. Lightly whisk eggs in a jug. Set 1 min, speed 3, add the eggs slowly over first 30 secs.
  4. Add cocoa, vanilla and red food colouring. 30 secs, speed 2. Scrape down .
  5. [size= 10.5pt; line-height: 107%; font-family: 'Verdana',sans-serif; color: black; background: white]Set speed 2 add 1/3 of the milk followed by 1/3 of the flour, increase speed to 3.5 ensuring flour incorporated from the sides for 10 seconds. Repeat twice more until milk and flour incorporated. Allow to beat for a further 30secs on speed 2 until a smooth even mixture is achieved.[/size][size= 10.5pt; line-height: 107%; font-family: 'Verdana',sans-serif; color: black]
    [/size]
  6. [size= 10.5pt; line-height: 107%; font-family: Verdana, sans-serif; background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial]Set Gentle stir setting add the salt followed by the bicarbonate of soda and then the white wine vinegar.[/size]
  7. [size= 10.5pt; line-height: 107%; font-family: Verdana, sans-serif; background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial]Increase speed to 2 and whisk for 30 seconds.[/size]
  8. Spoon mixture into paper cases until half full and bake at 170°C for 20-25 minutes or until the sponge bounces back when touched.
  9. Cream Cheese Icing
  10. Put all of the ingredients in the bowl, 30 seconds, speed 6.
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Accessories you need

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Tip

Made in the TM5 but should work in other models.
Make the cream cheese icing whilst the cupcakes are cooking. You may need to refridgerate for a small time before icing. To cover use a Wilton large 2D piping nozzle and run a line of coloured gel longways up the pipping bag.


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.

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