the Breville Test Kitchen

Red Velvet Cupcakes

Name: Red Velvet Cupcakes
Cook time: 2700 s
Total time: 11400 s
Yield: Makes 18
Ingredients: 2¾ cups (14½ oz) all-purpose flour; ¼ cup (¾ oz) cocoa powder; 1½ tsp baking powder; ¼ tsp salt; 6½ oz unsalted butter - at room temperature, chopped; 1½ cups (10½ oz) superfine sugar; 2 large eggs - at room temperature; ¾ cup (6¼ oz) sour cream; 1 tbsp red food coloring; ½ cup (4 fl oz) buttermilk; ½ tsp baking soda; 1 tsp distilled white vinegar; 2 oz unsalted butter - at room temperature; 8¾ oz cream cheese - at room temperature, chopped; 1 tsp pure vanilla extract; 2½ cups (12¼ oz) powdered sugar - sifted

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

the Bakery Chef™

3 hrs 10 mins total time

45 mins active time

Medium

Makes 18

Ingredients

Measurements:

2¾ cups (14½ oz) all-purpose flour
¼ cup (¾ oz) cocoa powder
1½ tsp baking powder
¼ tsp salt
6½ oz unsalted butter
at room temperature, chopped
1½ cups (10½ oz) superfine sugar
2 large eggs
at room temperature
¾ cup (6¼ oz) sour cream
1 tbsp red food coloring
½ cup (4 fl oz) buttermilk
½ tsp baking soda
1 tsp distilled white vinegar

For the cream cheese frosting

2 oz unsalted butter
at room temperature
8¾ oz cream cheese
at room temperature, chopped
1 tsp pure vanilla extract
2½ cups (12¼ oz) powdered sugar
sifted

Instructions

1
Preheat the oven to 350°F. Line two 12-cup muffin pans (⅓ cup capacity) with 18 foil or paper baking cups.
2
Sift the flour, cocoa, baking powder and salt onto a sheet of parchment 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. Beat in the sour cream.
5
Combine the food coloring and buttermilk in a small liquid measuring cup. 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 baking 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 baking cups.
8
Bake for 20-25 minutes, or until a skewer inserted in center of one cupcake comes out clean.
9
Cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
10
To make the cream cheese frosting, assemble the mixer using 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 frosting onto the cooled cupcakes and serve.