The Eggless Red Velvette Cupcakes with Cream Cheese Frosting are ever popular these days. They are liked by people of all ages including kids. These are also sold at a premium at most outlets. Even though they seem difficult to make – they aren’t and in fact are quite easy – especially if given the right recipe and the steps as I have enumerated here. Try your hand at these soon.

Yield: 6 Cupcakes

Prep. Time: 15 Mins.

Baking Time: 5 Mins.

For the Muffins:

[ Standard Measure : 1 cup = 250 ml ]

Maida [APF] – 90 gms
Castor Sugar – 80 gms
Cocoa – ½ tsp.
Milk – ¼ cup
White Vinegar – 1 + ½ tsp.
Oil – ⅓ cup
Soda-bi-carb – ¼ tsp.
Vanilla Essence – ½ tsp.
Red Food Colour Powder – ⅛
Salt – a pinch

For the Cream Cheese Frosting:

Cream Cheese – 50 gms
Butter (soft) – 15 gms
Icing Sugar – 100 gms
Lime Juice – ⅓
Vanilla Essence – a drop

Step 1: Line a 6 muffin cups with paper liners and keep aside.

Step 2: Sift the maida, SBC, cocoa and salt in a bowl. Add the castor sugar to this and give a mix. Keep aside.

Making of Eggless Red Velvette Cupcakes with Cream Cheese Frosting

Step 3: Add 1 tsp. vinegar to the milk and stir. Leave aside for 5 to 10 minutes to curdle.

Step 4: When ready, set your oven to pre-heat at 180°C for 10 minutes.

Step 5: Add the vanilla essence, oil and the remaining vinegar to the curdled milk. Whisk with an electric blender for a minute till well blended.

Step 6: Add the wet ingredients to the dry ingredients. Also add the red food colour and fold using a whisk in till a smooth batter is formed (Do it lightly and don’t over mix). Add 2 to 3 tbsp. of milk and fold in if the mixture seems to dry.

Step 7: Spoon the batter into the muffin liner cups. Fill till about ¾ full.

Step 8: Bake in the pre-heated oven at 180° C for 15 to 20 minutes or until a toothpick inserted into the muffin comes clean (middle rack, both coils on). Then remove from the oven and cool completely before you top them with the cream cheese frosting.

Step 9: For the cream cheese frosting, sieve the icing sugar to remove lumps if any.

Step 10: Take the sieved icing sugar, the cream cheese and butter and whisk using an electric beater on low speed.

Step 11: Add the vanilla essence and lime juice and beat until creamy and fluffy on medium high speed.

Step 12: Take the frosting in a piping bag and with a nozzle of choice inserted, pipe over the cooled cupcakes. Decorate with colourful sugar sprinkles.