Red Velvet Cheesecake Cupcakes

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

Ingredients

Servings

18

Makes

18 cupcakes

For the cheesecake filling

210

100

1

0.5

0.5

45

For the red velvet cake

310

310

1

1

2

35 , cooled

200

220

3

1

1

1

For the icing

250 , cold

50

1

Utensils

2 Cupcake tin 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.