the Breville Test Kitchen

Red Velvet Fairy Cakes

Name: Red Velvet Fairy Cakes
Cook time: 2700 s
Total time: 11400 s
Yield: Makes 18
Ingredients: 2¾ cups (405 g) plain flour; ¼ cup (25 g) cocoa powder; 1½ tsp baking powder; ¼ tsp salt; 185 g unsalted butter - at room temperature, chopped; 1½ cups (300 g) caster sugar; 2 large eggs - at room temperature, chopped; ¾ cup (180 g) sour cream; 1 tbsp red food colouring; ½ cup (120 ml) buttermilk; ½ tsp bicarbonate soda; 1 tsp distilled white vinegar; 60 g unsalted butter - at room temperature, chopped; 250 g cream cheese - at room temperature, chopped; 1 tsp vanilla extract; 2½ cups (350 g) icing sugar - sifted

With the words ‘red’ and ‘velvet’, you know it’s going to be love at first taste. Mixing, whisking and creaming are all but a turn of the dial for these rich fluffy cupcakes and their whipped silky icing.

3 hrs 10 mins total time

45 mins active time

Medium

Makes 18

Ingredients

Measurements:

2¾ cups (405 g) plain flour
¼ cup (25 g) cocoa powder
1½ tsp baking powder
¼ tsp salt
1½ cups (300 g) caster sugar
2 large eggs
at room temperature, chopped
¾ cup (180 g) sour cream
1 tbsp red food colouring
½ cup (120 ml) buttermilk
½ tsp bicarbonate soda
1 tsp distilled white vinegar

For the cream cheese frosting

185 g unsalted butter
at room temperature, chopped
60 g unsalted butter
at room temperature, chopped
250 g cream cheese
at room temperature, chopped
1 tsp vanilla extract
2½ cups (350 g) icing sugar
sifted

Instructions

1
Preheat the oven to 180°C. Line two 12-cup muffin trays (⅓ cup capacity) with 18 foil or paper patty pans.
2
Sift the flour, cocoa, baking powder and salt onto a sheet of baking paper.
3
Assemble the mixer using the glass mixing bowl and scraper beater. Place the butter and sugar in the bowl. Slowly turn the mixer to LIGHT MIXING setting and beat for 1 minute then increase the speed to CREAMING/ BEATING setting and beat for 2 minutes, or until pale and creamy.
4
Reduce the speed to LIGHT MIXING setting and add the eggs, one at a time, beating well between each addition. Mix in the sour cream.
5
Combine the food colouring and buttermilk in a small liquid measuring jug. Add half the buttermilk mixture to the batter. Beat in half the flour mixture, then repeat with remaining buttermilk and flour mixtures.
6
Combine the bicarb soda and vinegar in a small bowl. Turn the mixer to FOLDING/KNEADING setting and pour the vinegar mixture into the batter. Beat for 20 seconds.
7
Evenly divide the batter among the patty pans.
8
Bake for 20-25 minutes, or until a skewer inserted in the centre of one cupcake comes out clean.
9
Let cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
10
To make the cream cheese icing, assemble the mixer using a glass mixer bowl and scraper beater. Put the butter, cream cheese and vanilla in the bowl. Slowly turn the mixer to CREAMING/BEATING setting and beat for 1 minute, or until combined. Reduce the speed to FOLDING/KNEADING setting and gradually add the sugar. Once all the sugar has been added, increase the speed to CREAMING/BEATING setting and beat until well combined.
11
Spread or pipe the icing onto the cooled cupcakes and serve.