16th May 2021

Eggless Red Velvette Cupcakes with Cream Cheese Frosting

Eggless Red Velvette Cupcakes with Cream Cheese Frosting

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.

Notes:

  • Use red colour food colour powder which is available in markets specially to make red velvette cakes.

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