Red Velvet Cupcakes anyone!? I am guessing everyone would love some😉 They are eggless too! Perfectly spongy, soft and super moist.
They are pretty easy to whip up & can be perfect for Valentine’s too❤️…
I followed a straight forward, no-fuss recipe and it gives me perfect results each time ☺️ ….lets get started…
Yield: 8-10 cupcakes
Equipment: a mixing bowl, measuring cups/ spoons, a wired whisk, cupcake tray, liners, cooking rack.
1/2 cup + 2 tbsp Maida (APF)
1 tbsp cocoa pwd
1/2 cup powdered sugar
1/4 tsp each Baking powder & Baking soda
1/4 tsp salt
1/2 cup milk at room temp.
2 tsp vinegar
5 tbsp oil
Red food colour as needed to make a bright red batter
1 tsp vanilla essence/ extract
Pre-heat the oven at 180’C. Prepare the cupcake tray with the liners and set it aside.
Sift together all the dry ingredients in a mixing bowl including the powdered sugar. Give them a mix & set it aside.
In another bowl, add the milk and vinegar. Mix them well and let it stand until the milk curdles. It will take about 5-6 mins. Then add the oil, red colour & vanilla essence to the curdled milk. Whisk them well.
Next, add the wet ingredients to the dry and mix well for about a minute. Do not over mix as that will give very heavy cupcakes. Fill the cupcake liners with 1 tbsp of the batter or up to 3/4th of the capacity of the cupcake liners. Bake @ 180’C for 20 mins or until a toothpick inserted in the centre of the cupcake comes out clean. (Baking time may vary as every oven works differently).
Cool the cupcakes on a cooling rack for 30 mins before frosting/ icing them.
I frosted the cupcakes with some melted white chocolate (Morde) and sprinkled some crumbs and sugar balls over them. Or serve them plain! They taste good anyway 😃
Do try them soon….
Adapted from The Chef in Me.