Red Velvet Cheesecake Cupcakes

Name: Red Velvet Cheesecake Cupcakes
Ingredients: 210 g cream cheese; 100 g icing sugar; 1 egg; 0.5 tsp vanilla extract; 0.5 tsp lemon juice; 45 g plain flour; 310 g plain flour; 310 g golden caster sugar; 1 tsp bicarbonate of soda; 1 tsp fine sea salt; 2 Tbsp cocoa powder; 35 g espresso, cooled; 200 g buttermilk; 220 g vegetable oil; 3 eggs; 1 tsp white wine vinegar; 1 tsp vanilla extract; 1 tsp red food colouring; 250 g whipping cream, cold; 50 g icing sugar; 1 tsp vanilla extract

These fun cupcakes are deceptively easy to make but look impressive. We have used fresh whipped cream to top the cakes, but you could also use a cream cheese icing. Try to use a red food colouring gel for these cakes for a better colour.

Difficulty

Low

Time

55 min

Author

Kenwood

This recipe is prepared with:

Products

Multi Tasker Stand Mixer White KHC30.000WH

Ingredients

Servings

Makes

18 cupcakes

For the cheesecake filling

210 g cream cheese
100 g icing sugar
1 egg
0.5 tsp vanilla extract
0.5 tsp lemon juice
45 g plain flour

For the red velvet cake

310 g plain flour
310 g golden caster sugar
1 tsp bicarbonate of soda
1 tsp fine sea salt
2 Tbsp cocoa powder
35 g espresso, cooled
200 g buttermilk
220 g vegetable oil
3 eggs
1 tsp white wine vinegar
1 tsp vanilla extract
1 tsp red food colouring

For the icing

250 g whipping cream, cold
50 g icing sugar
1 tsp vanilla extract

Utensils

2 Cupcake tins 12-hole, Bowl (medium), Jug, Piping bag, KHC30.000WH, K-Beater, Whisk Tool

Instructions

Step 1

Making the cheesecake filling

Preheat the oven to 180ºC.

Line the cupcake tins with paper cases.

Fit the splashguard, then fit the K-Beater.

Add cream cheese, icing sugar, egg, vanilla extract, lemon juice and flour into the appliance bowl.

Mix for about 2 minutes on speed 3 until combined.

Transfer the filling into a clean bowl and cover.

Chill in the fridge until needed.

Step 2

Making the cupcakes

Clean the appliance bowl, fit the splashguard, then fit the K-Beater.

Add flour, sugar, bicarbonate of soda, salt and cocoa powder into the appliance bowl.

Mix for about 30 seconds on speed Min until combined.

Add espresso, buttermilk, oil, eggs, vinegar, vanilla extract and red food colouring into a jug and mix to combine.

Transfer the mixture into the appliance bowl.

Mix for about 2 minutes on speed 2 until combined.

Step 3

Spoon the batter into the cupcake cases, filling just under half full.

Pipe about 1 Tbsp of filling into the middle of each case.

Spoon over a little more batter to cover the filling, making sure each cupcake case is no more than 3/4 full.

Bake for 25 minutes at 180ºC, until a skewer inserted comes out clean.

Remove from the oven and let cool in the tin for 10 minutes.

Step 4

Making the icing

Clean the appliance bowl, fit the splashguard, then fit the Whisk Tool.

Add whipping cream, icing sugar and vanilla extract into the appliance bowl.

Whisk for about 1 minute 30 seconds on speed 5 until stiff peaks form.

Spoon the icing on the cupcakes and smooth with the back of a spoon.

Serve.