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.

The Bakery Chef™ Hub

+1 more appliance

Shop

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
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

For the cream cheese frosting

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.

Red Velvet Fairy Cakes

The Bakery Chef™ Hub

+1 more appliance

Shop

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
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

For the cream cheese frosting

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

Preheat the oven to 180°C. Line two 12-cup muffin trays (⅓ cup capacity) with 18 foil or paper patty pans.

Sift the flour, cocoa, baking powder and salt onto a sheet of baking paper.

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.

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.

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.

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.

Evenly divide the batter among the patty pans.

Bake for 20-25 minutes, or until a skewer inserted in the centre of one cupcake comes out clean.

Let cool in the tins for 5 minutes before transferring to a wire rack to cool completely.

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.

Spread or pipe the icing onto the cooled cupcakes and serve.