Red Velvet Cupcakes contain eggs usually but many people in Indian don’t even touch eggs. So I always try bake cakes or muffins without cake. These Red Velvet Cupcakes are just amazing. Try this one and I’m sure you will never go back to the normal version of making these yummy cupcakes.
Makes – 9 Cupcakes
Preparation time – 10 mins
Cooking time – 15 mins
Baking time – 20 to 25 mins
Resting time – 15 mins
- All Purpose Flour – 1 Cup +2 Tbsp
- Corn Starch – 2 Tbsp
- Baking Powder – 1/2 tsp
- Salt – 1/4 tsp
- Cocoa powder – 2 Tbsp
- Unsalted Butter (room temperature) – 1/4 cup
- Sugar – 3/4 cup
- Vanilla extract – 1/2 tsp
- Butter Milk – 3/4 Cup
- Red Color – as required
- lemon Juice – ` tsp
- Baking Soda – 1/2 tsp
- Cream Cheese Frosting
- Unsalted Butter (room temperature) – 1 Tbsp
- Vanilla Extract – 1/2 tsp
- Cream Cheese (room temperature) – 2 oz
- Confectionery sugar – 1 Cup
Preheat your oven to 350 F, Line your muffin pan with the cupcake liners.
Sift all purpose flour, baking powder, salt into a bowl and mix again with a spoon till mixed together very well. Set it aside.
In another bowl add butter, sugar, vanilla and cream them together till smooth. Add in flour and buttermilk in three additions mixing well together ending with the flour. Add in color and mix well. Set it aside.
Mix baking soda, lemon juice together add the foamy mixture to the cake batter. Mix gently. Pour the batter into the cupcake liners till every grove is filled 3/4 way.
Bake them for 20 to 25 mins or until the toothpick inserted at the center comes out clean.
Meanwhile prepare the frosting. In a bowl add butter, cream cheese, confectionery sugar, vanilla extract.Cream all these together till thick and creamy.
Transfer this to a piping bag if you want to pipe the frosting. (before frosting always allow the cupcakes to cool down completely)
After the cupcakes are done rest them to cool completely and then pipe according to your choice. Enjoy!