Eggless red velvet cupcakes

By admin
05 July 2013

Irresistable. Easy to make. Just do it...

Makes 16

Preparation time: 10 min

Baking time: 15 min

250 ml (1 c) milk

7 ml (1½ t) apple cider vinegar

375 ml (1½ c) flour

250 ml (1 c) caster sugar

30 ml (2 T) cocoa powder

2 ml (½ t) bicarbonate of soda

2 ml (½ t) baking powder

pinch of salt

60 ml (¼ c) oil

15 ml (1 T) red food colouring

5 ml (1 t) vanilla essence

ICING

100 g butter, softened

225 g cream cheese

500 ml (2 c) icing sugar

5 ml (1 t) vanilla essence

2 ml (½ t) red food colouring

1 Preheat the oven to 180 °C. Line 16 muffin tin hollows with paper cases and grease lightly with nonstick spray.

2 Mix milk and vinegar and set aside for 5 minutes to curdle.

3 Sift together the flour, sugar, cocoa, bicarbonate of soda, baking powder and salt in a large bowl.

4 Add the oil, food colouring and essence to the curdled milk and whisk well. Slowly add the milk mixture to the dry ingredients, whisking until well incorporated but not overmixed.

5 Fill each muffin tin hollow just more than halfway. Bake for 15 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool on a rack.

6 Icing: Whisk together the butter and cream cheese and gradually add the icing sugar until smooth and creamy. Beat in the vanilla essence and divide the mixture between two bowls. Add the food colouring to one bowl and chill both in the fridge for 10 minutes.

7 Put the white icing in a piping bag then add the coloured icing. Pipe over the cooled cupcakes and serve.

- Hope Malau

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