Ingredients
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
Accessories you need
-
Butterfly
buy now -
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
Beat the sugar, butter and vanilla together using butterfly 30 sec speed 4
Add eggs, one at a time,beating well between each addition
Preheat oven to 180 degrees
In a separate bowl combine the buttermilk & red food colouring
Add remainder ingredients including the buttermilk & food colouring mix well 30 sec sp 4 or until combined
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
Beat together cream cheese, butter, vanilla, lemon zest & juice until pale & creamy sp 4-5
Add the icing sugar on 30 sec speed 3
Spread on top of the cooled cupcakes & decorate as desired
Cupcake batter
Cream cheese frosting
Thermomix Model
-
Recipe is created forTM 31
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.
Comments
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.
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.
Halving this makes 24 mini muffins - I cook @ 180 for 12 mins = yummy!
Made as a whole cake and was delicious!
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.
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
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
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.
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.
This might be a silly question but is this suitable to use in cake pan rather than cupcakes?
Are you sure to delete this comment ?