These Thermomix Red Velvet Cupcakes are sure to be a big hit with everyone. Light and fluffy, serve them with a generous swirl of the delicious cream cheese frosting.

Who doesn't love a red velvet cupcake? They are definitely one of the most popular cupcakes out there and this Thermomix cupcake recipe produces a really beautiful version.

Light and fluffy and moist and topped with our yummy cream cheese frosting, these red velvet cupcakes are a real favorite in our house.

Red velvet cupcake ingredients

The red velvet cupcake is quite unique when it comes to cupcakes. It is not just a chocolate cupcake with added red food coloring as a lot of people think.

In fact, I think the best red velvet cupcakes are not too chocolatey, but more of a buttery vanilla flavor with a hint of chocolate.

The other thing that makes these popular cupcakes different from others is the slightly sourness of the batter that comes from buttermilk and vinegar. This red velvet recipe also uses sour cream.

But don't worry - there is plenty of sugar in here to counteract that sourness. If you are tempted to lower the amount of sugar in the recipe, bear in mind these sour ingredients.

A few things to note about these red velvet ingredients.

• Flour - a lot of red velvet cupcake recipes call for cake flour. This is not often easy to get hold of, especially outside of North America, and so this recipe uses a mixture of all purpose flour and cornflour (corn starch), which emulates cake flour. If you have cake flour you can use this instead.
• Cocoa Powder - as mentioned above, I prefer a not-too-chocolatey red velvet cake. If you like your red velvet more chocolatey, you can double the amount of cocoa here.
• Food coloring - the food coloring is what obviously makes these cupcakes red. How much you add depends on how red you want them to be. If you don't like the idea of food coloring, you can leave it out and the cupcakes will still be delicious, just not red!

Freezing cupcakes

This red velvet recipe makes 24 cupcakes, making it perfect for batch cooking and freezing for later. The cream cheese frosting can also be frozen for later.

I prefer to freeze cupcakes without frosting. I pop them in an airtight freezer bag and try to use within 3 months.

If you want to freeze the cupcakes with frosting, then they will be better in an airtight container with a lid - but make sure the dish is deep enough so the frosting isn't squashed by the lid.

If I am freezing these ahead for lunchboxes, I sometimes scoop out the top of the cupcake, fill the hole with frosting and then put the 'lid' back on. Although they obviously don't look so good, this makes them easier to freeze and also easy to put into lunch boxes.

Love making Thermomix cupcakes? You may also like these recipes:

• Thermomix Red Velvet Cupcakes
• Thermomix Whole Orange Cupcakes
• Thermomix Vanilla Cupcakes
• Thermomix Carrot Cupcakes
• Thermomix Lemon Meringue Cupcakes
• Thermomix Buttercream Icing

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