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Red Velvet Cupcakes



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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)

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


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 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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