Red Velvet Cupcakes are my FAVOURIITEEE cupcakes in the whole wide world!!
I first fell in love with Red Velvet Cupcakes when I had my first one at the Magnolia Bakery in New York.
Magnolia Bakery NYC
Red Velvet Cupcake from Magnolia Bakery
My first Red Velvet Cupcake Experience!
Ever since, I have tried and tested many recipes for both Red Velvet Cupcakes and the Cream Cheese Frosting. Magnolia Bakery has their Red Velvet Cupcake recipe available online, but it just didn't seem to work out for me and I wasn't happy with it (could be due to the different types of weather, equipment, ingredients here...or my changing tastes).
I have adapted a few different recipes over the years to make this one. These are really heavy, dense and moist cupcakes. I have tried to replicate the bright intense red colour like the Red Velvet Cupcakes from Magnolia Bakery (hence there is a lot of red colouring!).
This is my 'go to' cupcake recipe which I make for birthday cupcakes, parties, my work, and my husband's work as they make a big batch of 24 cupcakes.
I have used this recipe for many years before I had a Thermomix so I have now converted this recipe for the Thermomix.
The 'normal' recipe is in BLUE and the Thermomix Recipe is in RED if you scroll further down the page.
Hope you enjoy this recipe as much as I do!!
Red Velvet Cupcake Recipe ('normal' method without a Thermomix)
CUPCAKE
Ingredients:
2 1/2 cups plain flour
6 tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
225 grams butter, softened and cubed
2 cups sugar
4 eggs
230 grams sour cream
1/2 cup milk
1 x bottle red food colouring
1 tsp vanilla bean paste/essence
Method:
1. Preheat oven to 175 degrees C and place 24 muffin cases into muffin tins.
2. Sift flour and cocoa powder in a medium bowl. Mix in baking soda and salt. Set aside.
3. Beat butter and sugar in large bowl on medium speed for 5 minutes or until light and fluffy.
4. Beat in eggs, one at a time. Mix in sour cream, milk, red food colouring and vanilla.
5. Gradually beat in the flour mixture on low speed until it is all mixed (do not overbeat).
6. Spoon the batter between the 24 muffin cases.
7. Bake 20 to 25 minutes or until wooden skewer inserted into cupcake comes out clean. Set out to cool completely. (VARIATION: Can be made into a cake - approx. 1 hr baking time)
Once cooled, frost with Cream Cheese Frosting:
CREAM CHEESE FROSTING:
Ingredients:
250 grams cream cheese
50 grams butter, softened and cut into small pieces
1 tsp vanilla bean paste/essence
2 1/2 cups icing sugar
Method:
1. In a large bowl, on medium speed, beat the cream cheese and butter approximately 3 minutes or until smooth.
2. Add the vanilla and continue to beat for approximately 1 minute.
3. Gradually add the icing sugar, 1 cup at a time, beating continuously until smooth and creamy.
Tip 1: During warmer summer months, you may need to cover and refrigerate icing for a few hours to thicken before using.
Tip 2: When icing with cream cheese frosting, fill up the piping bag a little bit at a time, as the heat from your hands melts it and changes the texture.
Red Velvet Cupcakes and Cream Cheese Frosting
Red Velvet Cupcake Recipe (Thermomix)
CUPCAKE
Ingredients:
225 grams butter, softened and cubed
400 grams caster sugar
4 eggs
230g sour cream
120 grams milk
1 x bottle red food colouring
1 tsp vanilla bean paste/essence
310 grams plain flour
45 grams unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
Method (with Thermomix):
1. Preheat oven to 175 degrees C and place 24 muffin cases into muffin tins.
2. Beat butter and sugar in the bowl - 1 minute/Speed 4. Scrape down bowl. Beat for another -1 minute/Speed 4.
3. Set it for 2 minutes/Speed 2 - at the start of this time, add the eggs, adding one at a time through the lid hole.
4. Add the sour cream, milk, red food colouring and vanilla - 1 minute/Speed 4.
Batter after Step 4
5. Add flour, cocoa powder, baking soda and salt - 3 minutes/Speed 5.
Batter after Step 5
6. Spoon the batter between the 24 muffin cases.
Battter spooned between 24 cupcakes
7. Bake 20 to 25 minutes or until wooden skewer inserted into cupcake comes out clean. Set out to cool completely. Wash and dry your Thermomix bowl while waiting for your cupcakes to cool. (VARIATION: Can be made into a cake - 1 hr baking time)
Cupcakes cooling on wire trays
Once cooled, frost with Cream Cheese Frosting:
CREAM CHEESE FROSTING
Ingredients:
250 grams cream cheese (cubed)
50 grams butter (cubed)
1 tsp vanilla bean paste/essence
310 grams icing sugar
Method (with Thermomix):
1. Put all cream cheese frosting ingredients in the bowl - 30 seconds/Speed 6.
Tip 1: During warmer summer months, you may need to cover and refrigerate icing for a few hours to thicken before using.
Tip 2: When icing with cream cheese frosting, fill up the piping bag a little bit at a time, as the heat from your hands melts it and changes the texture.
Cupcakes ready to ice with Cream Cheese Frosting
I get the red streak of colouring within the rose piping by painting a bit of red colouring inside the piping bag then filling with frosting and piping as usual
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