After the two chocolate cupcakes in a row, here is a different one which is a favourite for most of the people I know. Red velvet is is my favourite too. Even though some are not very keen on the food colour used, I don’t mind tasting this once in a while. But still I need to try a recipe using beetroot for those who wants the all natural cupcake. These red velvet cupcakes are made with oil and so these can be decorated with cream frosting and can be refrigerated without loosing the moistness. And like most of the eggless cakes, this is a one bowl recipe. Mix everything in a bowl and bake.
I used my cream cheese butter cream to frost the cupcake and as you can see, it holds the piping very well. I was so happy with the combination. They tasted so yum together. I have given the link to the frosting at the end of this post. And don’t forget to take a look at the video also. These cupcakes are best for celebrations as they look so grand and out of the world. I hope you try it. These turn out very soft and spongy. Sending this to Kid’s Delight – Cakes and Cookies hosted by Vidya and started by Srivalli.
Makes 12 Cupcakes
Maida / All Purpose Flour – 1 1/3 cup
Sugar – 3/4 cup
Baking Soda – 1/2 tsp
Unsweetened Cocoa Powder – 1/2 tsp
Milk – 1/2 cup
Curd/ Yogurt – 1/2 cup
Oil – 1/2 cup
Vanilla Essence – 1/2 tsp
Tomato Red Liquid Food Colour – 1 tbs
White Vinegar – 1/2 tsp
Preheat oven to 175°C.
Line the muffin tray with paper liners.
In a bowl mix together flour, sugar, baking soda and cocoa powder.
Add oil, milk, curd, vanilla, food colour and vinegar.
Mix to for a smooth batter.
Divide the batter between the liners.
Bake in the oven for 20 minutes or until a tooth pick inserted comes out clean.
Cool on wire rack.
Frost with cream cheese butter cream.
If you like the video, give a thumbs up for the video and please subscribe to my youtube channel. Here are the links to my cream cheese frosting recipe and video.
Read my post at Cream Cheese Frosting Three Ways
And watch the video at https://www.youtube.com/watch?v=oBSZZ9GHm9c
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This is part of the Bake-a-thon 2016