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Red Velvet Cupcakes


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Ingredients

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Red Velvet Cupcakes (make approx 32)

  • 320 g white sugar, ground to castor sugar
  • 180 g raw sugar, ground to castor sugar
  • 180 g Butter, softened
  • 2 tsp vanilla essence
  • 3 Eggs, Large
  • 480 g plain flour
  • 30 g cocoa powder
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 265 g buttermilk, (if using regular milk, increase vinegar to 20mL)
  • 1/2 tsp white vinegar
  • 1/4 tsp salt
  • 3 tbsp Pillarbox Red food colouring, (optional)
  • 6
    40min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

  1. Preheat the oven to 180 degrees Celsius.

    Beat the sugar, butter and vanilla together 2 minutes, speed 4. After 30-60 seconds of mixing, add the eggs 1 at a time through the hole in the lid.

    Weigh/measure in the dry ingredients.

    With the lid in on, place a measuring jug on the lid and weigh the buttermilk and vinegar (or regular milk and increased vinegar), then add to the bowl.

    Add the food colouring, insert the measuring cup, and mix 30 sec sp 4.

    Scrape down the sides, mix on speed 4 (without the measuring cup) until it looks smooth and well blended.

    Divide batter into cupcake papers or mini muffin moulds.

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

    Turn out onto a rack & leave to cool completely
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Accessories you need

  • Spatula TM5/TM6
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Tip

Delicious with buttercream frosting piped in swirls, or cream chease frostiing


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.

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