Eggless Rainbow Cupcakes with Cream Cheese Frosting

The recipe for the Eggless Rainbow Cupcakes with Cream Cheese Frosting is similar to the recipe of Eggless Red Velvette Cake. And like the Red Velvette, these too will be relished by people of all ages and kids. They look very attractive and can be made for kiddy parties too. You will need a little more time to make these as compared to the Red Velvette.

Serves: 6 to 8 Cupcakes

Prep. Time: 30 Mins.

Baking Time: 20 to 25 Mins

For the Muffins:

[ Standard Measure : 1 cup = 250 ml ]

• Maida [APF] – 180 gms
• Castor Sugar – 160 gms
• Cocoa – 1 tsp.
• Milk – ½ cup
• White Vinegar – 2 + 1 tsp.
• Oil (neutral taste/odour) – ¾ cup
• Soda-bi-carb – ½ tsp.
• Vanilla Essence – 1 tsp.
• Food Colour Gel – various – as needed
• Salt – ¼ tsp.

For the Cream Cheese Frosting:

• Cream Cheese – 50 gms
• Butter (soft) – 15 gms
• Icing Sugar – 100 gms
• Lime Juice – ⅓
• Vanilla Essence – a drop.

Step 1:     Line a 6 to 7 muffin cups with paper liners and keep aside.

Step 2:     Sift the maida, SBC, cocoa and salt in a bowl. Add the castor sugar to this and give a mix. Keep aside.

Step 3:     Add the 2 tsp. vinegar to the milk and stir. Leave aside for 5 to 10 minutes to curdle.

Step 4:      When ready, set your oven to pre-heat at 180°C for 15 minutes.

Step 5:     Add the oil, vanilla essence and the remaining vinegar to the curdled milk. Whisk with an electric blender for a minute till well blended.

Step 6:     Add the wet ingredients to the dry ingredients and fold in till a smooth batter is formed (Do it lightly and don’t over mix). Add 3 to 4 tbsp. of milk and fold in if you feel the batter is dry.

Step 7:     Divide the batter depending on the number of colours you want to use. Then add a drop each of the different food colours to each portion and mix.

Step 8:     Spoon about ½ tbsp. of each coloured batter into the muffin liner cups. Then go back and take the next coloured batter and spoon in with a clean spoon. Do this for all the different coloured batters.

Step 9:     Bake in the pre-heated oven at 180° C for 20 to 25 minutes or until a toothpick inserted into the muffin comes clean (middle rack, both coils on). Then remove from the oven and cool completely before you top them with the cream cheese frosting.

Step 10:     For the cream cheese frosting, sieve the icing sugar to remove lumps if any.

Step 11:     Take the sieved icing sugar, the cream cheese and butter and whisk using an electric beater on low speed.

Step 12:     Add the vanilla essence and lime juice and beat until creamy and fluffy on medium high speed.

Step 13:     Take the frosting in a piping bag with a nozzle of choice inserted and pipe over the cooled cupcakes. Decorate with colourful sugar sprinkles.