Hello everyone the Egg less Red Velvet cupcake recipe is my own tried and tested version so please I request you all to respect my efforts and tag me or my Blog whenever you use this recipe and not to post it as your own recipe. Thank you I appreciate that in advance.
Posting this recipe on demand from all HBGIANS , thank you for liking my recipe and giving so much love. So here is the recipe please do tag me or my blog when you use this recipe. and contact me for any questions I will try to help whenever I can.
Egg less Red Velvet Cupcakes And Cream Cheese Frosting
Ingredients:-
Dry Ingredients
1) Plain Flour 1 and 1/4cup
2) Baking powder 1 Teaspoon
3) Baking Soda 1 Teaspoon
4) Coco Powder 2 Tablespoons
Wait Ingredients
5)Condensed milk 1Tin (398gm/400gm can)
6)Room temperature Unsalted butter 100 grams
7)Vanilla extract 1 teaspoon (If using Red velvet essence make it 1/2 teaspoon or optional)
8)Red velvet essence 1 teaspoon (optional but gives really nice test)
9)soda water 1/2 cup + 2 to 3 tablespoons
10) Americo Super red Colour 1 and 1/2 teaspoons
Directions:-
1) Sift together all the dry ingredients
2) Preheat oven at 170͒ Celsius
3) Mix together butter, Condensed milk in a pot using an electric mixer on low speed first for 1 minute after 1 minute scrape the sides of the pot, add in red colour, and mix it well until red colour,butter and condensed milk are combined well together into a smooth mixture ,it needs only 2 to 3 minutes of mixing on medium speed.
4) First add in half portion of the dry ingredient mix to the Butter and condensed milk mixture
5) Mix it with a spatula, and beat it on low speed for 30 seconds
6) Add in half of the Soda water mix it for another 30 seconds
7) Add in remaining dry ingredient mixture and the soda water (Before adding the last part of the soda water dip the colour spoons to wash the colour stuck on the spoons)
8) Mix on medium speed for 2 to 3 minutes or until well combined into a smooth batter.
( The batter should look velvety and super red, some times it might look a bit curdled but that's fine)
9) Line up the standard sized cupcake tray with cup cake liners and fill the cupcake liners with the batter using an ice cream scoop about 2/3 to 3/4 of the way full , do not over fill other wise your cupcakes will overflow.
10) Bake them on 170͒ Celsius for 15 to 20 minutes or until check by the wooden skewer comes out clean. Enjoy the recipe!
Note:- Try to fill up the liners only in one go,if it happened to add little more batter on top of already filled cupcake liner please mix it well by tapping or with a screwer , pother wise the later added part will be baked separately and the cup cake will bake in two parts)
Cream Cheese Frosting
Ingredients:-
1) Room temperature Cream cheese 125 grams ( I used Philadelhpia Brand you can use any available but make sure used for making desserts)
2) Room temperature Unsalted butter 130 grams
3) Lemon juice 1 teaspoon
4) Vanilla extract 1 teaspoon
4) Icing Mix or Icing sugar 3 to 4 cups ( Adjust the last 1/2 cup according to your taste of sweetness, but 3 to 4 cups is fine according my taste)
Directions:-
1) Mix together butter and cream cheese for 1mintue using an electric mixer on low speed
2) After 1 minute stop and scrape the pot from all sides and mix it for 2 to 3 minutes until the butter and cream cheese are well combined
3) Add in the vanilla essence, and lemon juice mix it for a bit approximately 20 seconds
4) Add in sugar and mix it well for 2 to 3 minutes on medium speed do not over mix and melt the butter. watch it all the time for the consistency and use the mixer accordingly
5) Fill up the piping bag, use whatever nozzle you like and start squeezing on the red velvety cupcakes, sprinkle some red velvet crumble and silver ball sprinklers or any sprinklers you like and Enjoy! Thank you for following my recipe.
(Please refer to the pictures in the following Photo video to get a better idea of the recipe above)
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