Christmas is around the corner and with the Christmas approaching everything turns red. You go anywhere…. To the malls, cinema hall or to the restaurants, everywhere the decor is done with vibrant red and white colour. When everything is held with Christmas fever, how can I stay behind. So made these beautiful red velvet beauties…. Yes, red velvet cupcakes with a swirl of whipped cream.
Traditionally red velvet cakes/cupcakes are frosted with cream cheese frosting. But I was having some leftover whipped cream after making my chocolate caramel cake, so used that only to frost my red velvet cupcakes.
Eggless Red Velvet Cupcakes
In a bowl, whisk together flour, cocoa, sugar, baking soda, baking powder and salt. Keep aside.
In another bowl add vinegar to the milk at room temperature and keep aside for 5 minutes to let the milk curdle.
Once curdled, add oil, food colour and vanilla essence.
Add dry ingredients and whisk to get a smooth lump free mixture.
Pour into the cavities of muffin tray lined with paper liners.
Bake in a preheated oven at 280°C for 20-25 minutes until a toothpick inserted comes out clean.
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