You are|Are|Again} looking for inspiration recipes red velvet cupcake (eggless) that are delicious? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious red velvet cupcake (eggless) should had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of red velvet cupcake (eggless), start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare red velvet cupcake (eggless) good home, because as long as you know the trick, this dish is could become dish special.

Ingredients and seasonings must exist for prepare

1. Take 200 gms refined flour
2. Prepare 150 gms castor sugar
3. Take 1/4 teaspoon baking powder
4. Take 1/4 teaspoon baking soda
5. Prepare 10 gms cocoa powder
6. Prepare 150-180 ml buttermilk
7. Prepare 1/2 teaspoon vanilla essence
8. Prepare 35 gms butter
9. Prepare 35 gms oil
10. Prepare For the cream cheese frosting
11. Prepare 50 gms unsalted butter
12. Take 50-70 gms cream cheese
13. Use 100 gms icing sugar
14. Prepare 150 gms whipping cream
15. Prepare 1/2 tsp vanilla essence

Add in sugar and give it a good stir, till everything mixes well. Here are some tips to help you make the best eggless red velvet cupcakes, every time. Always start by preparing the cupcake liners. Preheat the oven while you prepare them.

How to cook Red velvet cupcake (eggless):

1. Sieve refined flour,baking powder and cocoa powder together.
2. Cream castor sugar,butter and vanilla essence.
3. Mix both the mixtures,add in buttermilk.
4. Mix till we get a ribbon like consistency.
5. Pour the batter ib the cupcake liners until they are filled 2/3rd.
6. Bake at 160 degree celcius.
7. Bake until it's soft and the knife test is passed.
8. Remove the cupcakes from the oven.
9. Cool on a cooling rack
10. By the time the cupcakes are cooling beat butter till it's smooth.
11. Add in icing sugar, cream cheese and beat.
12. Add vanilla essence and whip.
13. Add whipping cream to cold cream cheese icing
14. Whip till stiff peaks.
15. After the cupcakes have cooled with 1/2 round tip nozzle using injection method pipe the cream cheese frosting.
16. Dust the grated red velvet sponge dust
17. Done and ready to serve!

In a mixing bowl sieve all the dry ingredients together - maida, sugar, cocoa powder, salt, baking powder and baking soda. The milk will curdle to form buttermilk. Now add color to this mix. Having making red velvet cupcakes many times, but always with the addition of eggs, I felt a bit shaky when someone asked me for this eggless version. However, I browsed through a few recipes online and decided to go with my gut feeling - using oil instead of butter to lend the softness and not using condensed milk as that may have impacted the delicate balance of cocoa, buttermilk and vanilla.

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