Eggless Red Velvet Cupcakes Recipe

 
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Eggless Red Velvet Cupcakes
How to make Eggless Red Velvet Cupcakes
  • Chef: Ajay Chopra
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Sweet Siren! Red velvet cupcakes calling, this time with a twist. Get the radiant red colour with an innovative addition of beetroot. Indulge and enjoy.

Ingredients of Eggless Red Velvet Cupcakes

  • 3/4 cup beetroot puree
  • 1 1/2 cups refined flour
  • 1 1/2 Tbsp baking powder
  • 1/4 tsp salt
  • 4 Tbsp cocoa powder
  • 1/2 cup oil
  • 1 cup granulated sugar
  • 1 Tbsp vinegar
  • 1/2 cup milk
  • Sugar sprinklers for decoration
  • Edible sugar balls for decoration
  • Icing sugar for dusting
  • For topping:
  • 1 cup cream cheese
  • 2 Tbsp fresh cream
  • 1/2 cup butter
  • 1/2 cup icing sugar

How to Make Eggless Red Velvet Cupcakes

  • 1.Preheat oven at 180°C.
  • 2.Line a silicon cupcake mould tray with cupcake liners.
  • 3.Combine flour, baking powder, salt and cocoa powder into a bowl and mix well.
  • 4.Take beetroot puree in another bowl.
  • 5.Add oil and sugar and mix well.
  • 6.Blend the mixture till well mixed.
  • 7.Transfer into another bowl.
  • 8.Add vinegar and milk to beetroot mixture and whisk well, set aside for 5 minutes.
  • 9.Sieve the flour mixture into beetroot mixture and fold lightly till well blended into a batter.
  • 10.Spoon the batter into the cupcake liners filling 3/4th.
  • 11.Put the mould in the preheated oven and bake for 14-16 minutes.
  • 12.To make topping, combine cream, butter and icing sugar in a bowl and whisk well.
  • 13.Add cream cheese and whisk well.
  • 14.Remove the mould from oven and cool to room temperature.
  • 15.Remove cupcakes from the mould, pipe out the topping on each, decorate with sugar sprinklers and sugar balls.
  • 16.Dust with icing sugar and serve immediately.

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