Eggless Red Velvet Cupcakes

Ingredients

For CupCake batter

1. Milk (at room temperature) - 2 cups + 1/2 cup

2. Lemon juice - 3tbsp

3. All purpose flour - 3cups

4. coco powder - 1/4 th cup

5. powdered sugar- 2 cups

6. Milk powder - 1/2 cup

7. Baking powder- 2tsp

8. Baking soda- 1 tsp

9. Salt- 1/4 tsb

10. vanilla Extract - 2tsp

11. Muffin cups -12

12. Red food gel color

13. Vegetable oil - 1cup

For Cream cheese frosting

1. Butter (salted)- 1 stick or 125 gms

2. Cream cheese - 225gms

3. Icing sugar- 3cups

4. Vanilla Extract- 1tsp

Insructions

For Eggless Red velvet cup cakes

1. Add 3 tbsp. of lemon juice in 2cup of Milk.

2. Mix well and leave it for 10 minutes . Buttermilk would be ready.

3. Arrange paper cupcakes in Cupcakes baking tray.

4. Take a mixing bowl and add 3 cups of all purpose flour.

5. Add 2 cups of powdered sugar, milk powder , baking powder, baking soda, salt.

6. Seive the mixture properly so that no lumps should be left. keep the mixture a side.

7. Take another Mixing bowl and add prepared buttermilk.

8.Beat it well and add 1 cup of oil , vanilla extract & mix well.

9.Now add dry mixture to this wet mixture and mix well .Add milk to make smooth batter.

10. Divide the batter in two equal parts.

11. Now add few drops of red food gel color in One half and mix well.

12. Add 1/4th cup of coco powder in other half and few drops of red food gel color . Mix everything well.

13. Now Fill the cupcake liners about half way and tap the tray so that air bubbles may remove.

13. Bake cup cakes for 15 to 20 minutes in pre heated oven at 375°F (180°C) until a toothpick comes out with a few moist crumbs.

14. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

Preparation of Butter creamcheese Frosting

1. Soften the butter at room temperature. Now add butter in stand mixer and beat it at high speed for 3 minutes until it becomes creamy and fluffy.

2. Now add icing sugar in parts and beat the mixture at high speed until sugar and butter are well mixed.

3. Add cream cheese and vanilla extract and beat the mixture at high speed until stiff peaks appear.

4. Frosting is ready. Referigerte it for 30 minutes before decorate cup cakes.

5. Take out frosting from refrigerator and fill it in piping bag.

6. Now decorate cup cakes with frosting.

7. Decorate all cup cakes with frosting. I added some more different food colors in frosting to make it more attaractive. You can also add colors of your own choice in frosting.

8. Eggless Red velvet Cupcakes with Mouth watering Butter cream cheese frosting are ready to serve.

9. Enjoy these beautiful cupcakes with your Family and Friends.

Notes

1. I have used salted butter for frosting . But if you have unsalted butter you may also use it.

2. You can use any vegetable oil of your choice to make batter.

3. Always soften the butter at room temperature before use. You don't need to microwave or heat it. Otherwise it will get too soft and not good for making frosting.

4. Always preheat oven at 350°F (176°C) .

5. Do not over bake cup cakes otherwise they will be no more spongy.

6. For making colorful frosting add food gel color along with vanilla extract in mixture.

7. While doing frosting of cup cakes make sure your cup cakes have cooled down properly at room temperature otherwise frosting will be ruined.

8. These cup cakes are good outside for 2 to3 days if u are not using frosting. But after doing frosting refrigerate them. They are good in refrigerator for 5 to 6 days.