Red Velvet Cup Cakes

Name: Red Velvet Cup Cakes
Total time: 3000 s
Yield: 6 cup cakes
Cuisine: Indian
Ingredients: 125 grams all purpose flour; 100 grams castor sugar; 1 cup curd; 1/4 cup flavourless oil; 1/2 cup milk; 1/2 tsp cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; Pinch salt; 1 tsp vanilla essence; 1 tsp vinegar; Red food colour; For frosting/ icing:; 150 grams whipped cream; 150 grams cream cheese; 60 grams icing sugar

Deepa Rupani @dollopsbydipa

અમદાવાદ

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Red velvet cake is traditionally a red , red brown or crimson coloured chocolate layer cake, layer with cream cheese icing/frosting. The red velvet cake is not just adding red food colour but it is made with cocoa powder, vinegar and buttermilk. The chemical reaction between these ingredients help to give the cake a deep maroon colour, which enhanced by extra food colour. Basically red velvet cake is slightly tart and cocoa flavour cake and the cream cheese frosting gives the perfect flavour.
Red velvet cupcakes are single serve, layer less version of red velvet cake. Instead of layering of cream cheese frosting, cup cakes are topped with cream cheese frosting.
I have followed @alpa majmudar's recipe.

Deepa Rupani @dollopsbydipa

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Ingredients

50 minutes

6 cup cakes

125 gramsall purpose flour
100 gramscastor sugar
1 cupcurd
1/4 cupflavourless oil
1/2 cupmilk
1/2 tspcocoa powder
1 tspbaking powder
1/2 tspbaking soda
Pinchsalt
1 tspvanilla essence
1 tspvinegar
Red food colour
For frosting/ icing:
150 gramswhipped cream
150 gramscream cheese
60 gramsicing sugar

Saved

Steps

50 minutes

1

Add vinegar in milk and keep aside for 5 minutes to curdle milk.
2

Mix oil and castor sugar and whisk it for 2-3 minutes.Further add curd and whisk one more minute. Once it becomes smooth, add baking soda,baking powder, vanilla essence and red food colour and mix well.
3

Sieve all purpose flour, salt and cocoa powder together and add this into above batter and mix. Now add crudled milk vinegar mixture gradually and mix. Prepare lumpfree, smooth, flowing consistency batter.
4

Line muffin tray with muffin liners and add this mixture into them or grease and dust and line baking tin and pour this mixture in it.
5

Bake it for 20-25 minutes on 160℃ in preheated oven. Once bake, let it cool for minimum two hours
6

For cream cheese frosting: Mix icing sugar and cream cheese and whisk it for couple of minutes. Further add whipped cream and mix well with cut and fold method. Fill this mixture in piping bag and top cup cakes with this frosting.
7

Enjoy and relish.