The Eggless Red Velvette Cupcakes with Cream Cheese Frosting are ever popular these days. They are liked by people of all ages including kids. These are also sold at a premium at most outlets. Even though they seem difficult to make – they aren’t and in fact are quite easy – especially if given the right recipe and the steps as I have enumerated here. Try your hand at these soon.
Yield: 6 Cupcakes
Prep. Time: 15 Mins.
Baking Time: 5 Mins.
For the Muffins:
[ Standard Measure : 1 cup = 250 ml ]
- Maida [APF] – 90 gms
- Castor Sugar – 80 gms
- Cocoa – ½ tsp.
- Milk – ¼ cup
- White Vinegar – 1 + ½ tsp.
- Oil – ⅓ cup
- Soda-bi-carb – ¼ tsp.
- Vanilla Essence – ½ tsp.
- Red Food Colour Powder – ⅛
- Salt – a pinch
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 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 1 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 10 minutes.
Step 5: Add the vanilla essence, oil 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. Also add the red food colour and fold using a whisk in till a smooth batter is formed (Do it lightly and don’t over mix). Add 2 to 3 tbsp. of milk and fold in if the mixture seems to dry.
Step 7: Spoon the batter into the muffin liner cups. Fill till about ¾ full.
Step 8: Bake in the pre-heated oven at 180° C for 15 to 20 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 9: For the cream cheese frosting, sieve the icing sugar to remove lumps if any.
Step 10: Take the sieved icing sugar, the cream cheese and butter and whisk using an electric beater on low speed.
Step 11: Add the vanilla essence and lime juice and beat until creamy and fluffy on medium high speed.
Step 12: Take the frosting in a piping bag and with a nozzle of choice inserted, pipe over the cooled cupcakes. Decorate with colourful sugar sprinkles.
- Use red colour food colour powder which is available in markets specially to make red velvette cakes.
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