Eggless red velvet cupcakes recipe with cream cheese frosting

• Vegetarian

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tbsp Cocoa powder
  • 1 Corn flour
  • 3/4 cup Granulated sugar, White
  • 1 tbsp Liquid red food color
  • 1 Powdered sugar
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla

• Oils & Vinegars

  • 1 tsp White vinegar, White

• Dairy

  • 1/4 cup Butter, unsalted
  • 2 tbsp Butter
  • 6 oz Cream cheese
  • 3/4 cup Milk

Found on spiceupthecurry.com

Description

Directions

• To make curdled milk, take milk and white vinegar in a bowl.
• Let it sit for 10-15 minutes on countertop.
• Within this time, milk will be curdled. Instead of this mixture, you can use buttermilk.
• While the mixture is resting, prepare the muffin pan by lining the cupcake liners. Keep it aside.
• Also preheat the oven to 350 degrees F or 175 degrees C for at least 10 minutes.
• Take all dry ingredients (all purpose flour, corn flour, baking powder, salt and cocoa powder) in a bowl. (NOTE: Instead of all purpose flour and corn flour, you can use 1 ¼ cups of cake flour).
• Whisk it well till everything is incorporated well. Keep it aside.
• In another large bowl, take softened butter. Add white sugar.
• Using spatula, keep mashing and mixing both. (you can use stand mixer with paddle attachment or hand mixer too)
• You will get sand like texture because here we are using less fat compared to sugar.
• Now add vanilla extract and red food color. Again mix well.
• Now add above prepared curdled milk. Using whisk, beat well.
• Now sift the dry flour mixture into the wet mixture bowl.
• Now using the whisk, start mixing it. half way through switch to spatula. Do not overmix it. Beat it till you see everything is incorporated well.
• To make the fizzy mixture, take baking soda and white distilled vinegar. From this step you need to work quickly.
• Add vinegar to the baking soda. It will starts to fizz up, stir once.
• Immediately add to the batter. Quickly mix it into the batter.
• Now divide the batter into prepared muffin pan.
• Bake into preheated oven for 23-25 minutes. Check by inserting a toothpick in the center of the cupcake. If it comes out clean meaning cupcakes are ready.
• Remove it from the pan and keep on cooling rack for 5-10 minutes.
• Then remove them from the pan and arrange them on cooling rack and let them cool completely.
• take softened cream cheese and butter in a bowl.
• If doing by hand like me, use the spatula and start mashing and mixing till you get the smooth, paste like mixture. You can use hand mixer or stand mixer with whisk attachment.
• Now add powdered sugar. Again beat it or mix it using spatula.
• Then add vanilla extract and mix. If you have mixed by hand using spatula, you will notice that frosting is too thick and heavy.
• Now switch to wire whisk. Keep beating vigorously for around 5-6 minutes.
• You will notice the frosting will get soft, smooth and fluffy. It should have spreadable consistency.
• Now fill up pastry bag or ziplock bag and start piping the frosting on cupcakes.