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Red Velvet Cupcakes


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Ingredients

20 portion(s)

Cupcake batter

  • 320 g castor sugar
  • 120 g unsalted butter
  • 1 tsp vanilla essence
  • 2 large eggs
  • 280 g plain flour
  • 20 g cocoa
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 240 g buttermilk
  • 2 tablespoon Red food colouring

Cream Cheese Icing

  • 350 g cream cheese
  • 80 g unsalted butter
  • 1 tsp vanilla essence
  • zest of 1 lemon
  • 420 g icing sugar
  • 6
    45min
    Preparation 15min
    Baking/Cooking
  • 7
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Cupcake batter
  1. Beat the sugar, butter and vanilla together using butterfly 30 sec speed 4

  2. Add eggs, one at a time,beating well between each addition 

  3. Preheat oven to 180 degrees

  4. In a separate bowl combine the buttermilk & red food colouring

  5. Add remainder ingredients including the buttermilk & food colouring mix well 30 sec sp 4 or until combined

  6. Divide batter into cupcake papers or mini muffin moulds. 

  7. Bake for 30 -35 minutes or until skewer comes out clean when tested.  Leave for 10 min to cool slightly

  8. Turn out onto a rack & leave to cool completely

  9. Cream cheese frosting
  10. Beat together cream cheese, butter, vanilla, lemon zest & juice until pale & creamy sp 4-5

  11. Add the icing sugar on 30 sec speed 3 

  12. Spread on top of the cooled cupcakes & decorate as desired

10

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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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Comments

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  • Loved the cake mixture, my

    Submitted by jadeh on 12. February 2016 - 15:59.

    Loved the cake mixture, my icing was a bit too runny, so will have to see where I went wrong with that one next time. 

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  • Good recipe. However, I will

    Submitted by bb_838 on 16. August 2015 - 06:56.

    Good recipe. However, I will halve the icing next time as it made a too much and there was a bit leftover. I ended up making a cheesecake with the leftover so it wouldn't get wasted. 

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  • Halving this makes 24 mini

    Submitted by ThermoC on 26. April 2015 - 23:20.

    Halving this makes 24 mini muffins - I cook @ 180 for 12 mins = yummy!

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  • Made as a whole cake and was

    Submitted by fifit on 15. October 2014 - 20:52.

    Made as a whole cake and was delicious!

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  • Beautiful & delish. I made

    Submitted by NatMc on 3. October 2014 - 21:54.

    Beautiful & delish. I made one large circular cake (took about 50 mins) and sandwiched it with cream cheese icing. Lasted extremely well without drying out. 

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  • My aunty is known for her red

    Submitted by ssgas on 19. September 2014 - 08:19.

    My aunty is known for her red velvet cupcakes and I'm afraid I've now outdone her with this recipe! I only used 250g of sugar (1/2 caster sugar and 1/2 coconut sugar), as I thought that was a huge amount of sugar to use. Next time I will reduce it even more. As for the icing, I just followed the one in the Everday Cooking cookbook and it made exactly enough for the amount of cupcakes I made. Thank you for sharing, it's a winner  Party

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  • This was amazingly

    Submitted by Ali Hammo on 24. July 2014 - 18:32.

    This was amazingly delicious!!! Completely spot on. Loved every single bite!! I made as one cake. I think it took around an hour to cook. 

    FB: Ali Hammo - Thriving with Thermo


    Thermomix Consultant, Caramel Queen and Creator of the Ohhh Emmm Geee recipe series

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  • Yum, and easy to

    Submitted by adawson on 22. July 2014 - 15:46.

    Yum, and easy to make.

    However, this made a lot of cupcakes, and even more icing.  I got 12 regular size cupcakes and 18 mini cupcakes.  There was enough icing to sink a battleship!  I ended up throwing out a good 1/3 of it.  It's a lot of sugar in total too - just under 3/4 of a kilo.

    If you were to make this in a cake pan, you could cut the cake in half and put a layer of icing in between the two cake layers, plus icing for the top.  If I was to make this recipe again, that's probably what I'd do.

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  • Yum! Theses are delicious and

    Submitted by Cookapalooza on 14. June 2014 - 08:42.

    Yum! Theses are delicious and easy, thanks for the recipe. I skipped step 4 and put the buttermilk and colouring in the bowl with everything else in step 5. Also even though I made them last-minute and used butter and eggs straight out of the fridge (so the mix looked slightly 'curdled') they still baked to perfection.  The kids and their friends loved them.

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  • This might be a silly

    Submitted by Lauren shakespeare on 17. March 2014 - 12:02.

    This might be a silly question but is this suitable to use in  cake pan rather than cupcakes?

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  • do you use the butterfly all

    Submitted by shelioni on 20. October 2013 - 06:26.

    do you use the butterfly all the way through the recipe?

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  • Glad you enjoyed.

    Submitted by Thermomanau on 7. October 2013 - 21:28.

    Glad you enjoyed.

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  • These are delicious, thanks

    Submitted by Sili Suz on 5. September 2013 - 21:30.

    These are delicious, thanks for the recipe, so easy as well.  I have also made them into vanilla by just omitting the colouring and cocoa and increasing the flour to 300g

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