Eggless Red Velvet Cupcake With Buttercream Icing. Eggless Red Velvet Cupcake With Buttercream Icing is a velvety soft, moist and fluffy red-brown chocolate eggless cupcake with homemade vanilla flavored buttercream icing on it. It is a perfect treat for any celebration. Method: If you're on the hunt for the most delicious and Easy Eggless Red Velvet Cupcake recipe in the universe, look no further, you have found it right here, right now.
These vegan red velvet cupcakes are super moist, perfectly sweet, flavored with a hint of vanilla and cocoa powder, and topped with buttercream frosting is a complete showstopper.
Eggless red velvet cupcakes recipe - very soft, fluffy and moist cupcakes with vibrant red color topped with creamy, luscious cream cheese frosting.
Many readers' have tried my eggless chocolate cake and eggless chocolate cupcakes , some of them were asking if they can adapt those recipes for red velvet cupcakes.
You can have Eggless Red Velvet Cupcake With Buttercream Icing using 18 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Eggless Red Velvet Cupcake With Buttercream Icing
- It's of Eggless Red Velvet Cupcake.
- It's of all purpose flour maida.
- It's of custard powder or cornflour.
- You need of cocoa powder.
- You need of baking soda.
- Prepare of salt.
- Prepare of vinegar I have used apple cider vinegar.
- You need of vanilla essence.
- You need of red liquid colour.
- It's of milk lukewarm.
- It's of sugar I have used raw sugar.
- Prepare of oil any flavorless oil.
- Prepare of oreo I have used red velvet oreo. I have cut 8 into halves and then crushed remaining oreo in grinder or put them in a ziplog bag and crush with a help of rolling pin.
- Prepare of Buttercream Icing-.
- Prepare of icing sugar or confectioner's sugar. Sift the icing sugar to avoid any lumps.
- Prepare of butter.
- Prepare of vanilla essence.
- It's of full cream milk` approximately, or whipping cream.
The best ever eggless recipe that makes moist and fluffy Red Velvet Cake with a tangy creamy cheese frosting! One of the most requested recipe on my blog is a classic red velvet cake, if I had a dollar for every time someone requested me to do an eggless version, I'd be a millionaire. Eggless And Natural Red Velvet Cupcakes With Cream Cheese Frosting Recipe. It is important to boil the beets with their skin to get maximum colour from them.
Eggless Red Velvet Cupcake With Buttercream Icing step by step
- For Eggless Red Velvet Cupcake - Take lukewarm milk in a bowl and add vinegar to it. Keep it aside to curdle. Meanwhile sift 3-4 times the dry ingredients - all-purpose flour, custard powder, cocoa powder, baking soda and salt. The dry ingredients are ready. Keep them aside..
- The curdled milk is ready..
- In a big bowl add oil and sugar. Mix well till the sugar is dissolved with a hand whisk. Add the curdled milk and mix well..
- Add red colour and vanilla essence. Mix well. The wet ingredients are ready. Gradually add the sifted dry ingredients in batches to the wet ingredients. Gently mix all the dry ingredients and mix till the entire mixture is lump-free..
- Line the cupcake tray with cupcake liner and with a help of spoon pour the batter in it. Fill 3/4 th of the cupcake liner. Tap the baking tray 2-3 times gently to remove any bubbles. Bake in a preheated oven @ 180°C for 20-25 minutes or till done. Insert a toothpick if it cleans out clean then the cupcake is ready or bake till done..
- Remove the cupcake in a wire rack and cool. The soft and moist eggless red velvet cupcake are ready. Let them cool and then do icing on it..
- For Buttercream Icing In a bowl take the softened butter. (The butter should just be soft and not melted otherwise the icing will be runny). Beat the butter with the help of an electric beater on low speed for 2-4 minutes till it is light and fluffy. Add gradually sifted icing sugar in it in batches and mix with the beater on low speed. (Do not beat on high speed after adding sugar or else the sugar will blow everywhere). Keep on adding the icing sugar in batches and mix on low speed..
- Once all the sugar in added and nicely mixed, beat on medium speed for 2-3 minutes. Now add the vanilla essence and mix well. Now add full cream milk a tbsp at a time and beat on high speed till nice soft peaks are formed..
- The butter cream mixture has started to get soft peak. Beat for 4-5 minutes more. The buttercream will get nice bright white colour and nice stiff peaks. The butter cream icing is ready to use..
- Now put the piping bag with the nozzle of your choice in an tall glass and fill the piping bag with butter cream icing with the help of a spoon. Press down the butter cream in the piping bag and cut the bottom end of the piping bag with a scissor. Twist the top end tightly and start piping the desired design on the cupcake..
- The cupcake are ready with butter cream icing on it. Now sprinkle some crushed red velvet oreo on it. Decorate the cupcake with the half oreo as shown..
- The eggless red velvet cupcake with buttercream icing is ready..
Remove the second cake from its pan. Place flat side down on top of the first layer. Use remaining frosting to cover top and sides of the cake, if desired. Pour the batter into prepared pans. Let cool to room temperature before frosting.