Red Velvet Cupcake, Eggless Red Velvet Cupcake by Tarla Dalal

Red Velvet Cupcake,
Recipe Link :
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Red Velvet Cupcake, Eggless Red Velvet Cupcake
Smooth and velvety in a vibrant red hue, this cupcake is sure to attract everyone’s attention and retain it too! A rich chocolaty cupcake, decorated with a glossy red coloured cream cheese frosting speckled with shiny stars and silver balls, this Red Velvet Cupcake is nothing short of a work of art. Make it on a special day to make a special person feel even more special. Indeed, there is something alluring about this eggless cupcake, which everybody will fall in love with.
Preparation Time: 10 minutes. Cooking Time: Nil.
Makes 9 cupcakes.
Baking Temperature: 180°C (360°F). Baking Time: 25 minutes.
For the Red Velvet cup Cake
1 cup plain flour (maida)
½ tsp baking powder
¼ tsp baking soda
1½ tbsp cocoa powder
½ cup melted butter
½ cup condensed milk
½ tsp vanilla essence
¼ cup curds (dahi)
¾ tsp red food colour
For the Cream Cheese Frosting
¼ cup soft unsalted butter
¾ cup cream cheese
¾ cup powdered sugar
2 to 3 drops of red food colouring
Other Ingredients
½ tsp edible coloured stars
½ tsp edible silver balls
For the Red Velvet Cake
1. Sieve the plain flour, baking powder, baking soda, cocoa powder in a deep bowl and keep aside.
2. Combine the melted butter, condensed milk, vanilla essence, curd, ¼ cup of water and red food colour in a deep bowl and beat it using a whisk till smooth.
3. Gradually add the plain flour mixture and beat again till smooth using an electric beater.
4. Divide the mixture into 9 equal portions.
5. Place 9 paper cups in a muffin tray and fill each cup with the batter using an ice-cream scooper and tap it lightly.
6. Bake it in a pre-heated oven at 180°C (360°F) for 20 minutes. Keep aside to cool completely.
For the Cream Cheese Frosting
1. Combine the butter and cream cheese in a deep bowl and beat it using an electric beater till smooth.
2. Gradually add the sugar and beat again till smooth.
3. Divide the mixture into 2 equal portions in 2 different bowls.
4. Add red food colour in one of the cream cheese mixture bowl and mix well.
5. Take a piping bag, put a star nozzle and fill it with the red coloured cream cheese mixture on one side.
6. Then pour the plain cream cheese mixture on the other side.
7. Cut the tip of the piping bag using a scissor and refrigerate it for 30 minutes.
How to proceed
1. Place all the red velvet cupcakes on a clean dry surface.
2. Remove the cream cheese frosting from the refrigerator
3. Swirl a little cream cheese mixture over each cup cake.
4. Sprinkle it with edible coloured sprinklers and refrigerate till serve.