Eggless Red Velvet Cuppies with Cream Cheese frosting

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My Achilles heel seems to be red velvet. Always stayed away from it. I attempted it once on my birthday and got a Maroon colour cake with a crusty texture. It was tasty but not the red velvet I wanted

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Tried another recipe today and the taste and texture is awesome but still didn’t get the bright red I am looking for. Maybe I was stringent with the colour, also I reduced the cocoa instead of using the mentioned amount. Next try will stick to the recipe and hope for a lovely bright red.

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The taste and texture of these eggless Cuppies is awesome and with this yum cream cheese frosting I had to to stop my son at 3 ­čÖł.

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Ingredients

1 & 3/4 cup maida
1 cup castor sugar
2 tbsp unsweetened cocoa powder. just make sure you dont use dutch processed
1 tsp. baking soda
1/2 tsp salt
1 cup plain milk
1/2 cup olive oil
1 Tsp vanilla extract
1 Tablespoons white  vinegar
Red gel colour a few drops.

 

  1. Preheat oven to 175 deg C
  2. Line a 12 cupcake tray with paper liners
  3. Sift and mix the dry ingredients together
  4. Whisk wet ingredients (EXCEPT vinegar)
  5. Mix the wet and dry ingredients in 3 increments. Once all together, add the vinegar. whisk to incorporate .
  6. Bake for 15-20 mins. this time depends on the oven.

 

Cream Cheese Frosting

Ingredients:

1 pack of Philadelphia cheese (226 gms)

1 cup of whipping cream

1/2 cup icing sugar

1 tsp vanilla extract

 

  1. Whip the whipping cream till it gets soft peaks.
  2. whisk the cream cheese separately.
  3. Add the vanilla extract, icing sugar and cream cheese to the whipped cream and whisk it till mixed properly.
  4. Keep in fridge.