#Red Velvet Cupcakes with Cream Cheese Frosting- Eggless

Is it humanly possible to not love a red velvet cupcake with it’s smooth & rich cream cheese frosting? The husband and me don’t think so. When we first entered the land of abundance, USA in 2010, it was mid October and coming from a place like Bangalore in India, the crisp breeze of the fall almost felt like winter . I wasn’t well equipped either and was intently observing people on the streets trying to make some sense of the boots & jackets. I was cold and prefered staying snuggled in the comforts of my blanket rather than explore a new place which unlike me, my husband was eager to do.

On one such cold evening, after much convincing, we ventured into a warm pastry shop in Jersey and happened to try the Red Velvet Cupcake. That was the first time I heard of the name and tasted something so divine and dreamy. We were both instantly smitten. Since then I’ve been making them at home and winter, with good reason becomes magically better…
Red Velvet cupcakes essentially contain chocolate and buttermilk with a red tinge that is derived through the food colour and paired almost always with a luscious cream cheese frosting.
As far the history of the cake goes, in the 1920’s, it was apparently served by a chef at the Waldorf Astoria Hotel in New York. A customer who liked it requested for the recipe. The chef did send the recipe but a big fat 350$ bill along with that. Although it upset her, she paid the bill but in order to get even with the chef, she began distributing the recipe for everyone to know!


RECIPE FOR EGGLESS RED VELVET CUPCAKES (for 12-15 medium sized cupcakes)

1 1/2 cup Self raising flour
1 cup Granulated sugar
1 tsp Baking Soda
5-6 tbsp of Cocoa Powder
6 tbsp oil
1 tbsp white vinegar
1 cup milk + 1 tsp white vinegar to make buttermilk
1 tsp vanilla essence
4-6 toothpick dips of Red gel food colour ( I used Wilton Christmas Red)
4 tbsp of hot water
1.Preheat oven to 350 F and place cupcake liners in the tray.
2.Mix the dry ingredients in a bowl .
3.Add the wet ingredients- oil & vinegar
4.Make buttermilk by incorporating 1 cup milk & 1 tsp vinegar. Add this to the remaining ingredients.Mix the batter well and ensure there are no lumps.
5.Add hot water .
6. Add red food colouring and mix.
5. Fill 2/3 of the cupcake liners with the batter.
6.Bake for 15 – 20 minutes or until toothpick comes out clean.

1/4  unsalted butter at room temperature
227 gms of cream cheese
2-2.5 cups of icing sugar
1 tsp vanilla extract
1/2 tbsp milk (optional and to be used only if the frosting is too thick)
1.Using a hand held mixer in high speed, cream the butter & cheese for about 2 minutes.
2. Add the icing sugar and beat. If too thin then skip the milk. If not add milk & whisk.
3. Add extra milk if needed to thin out.
( If the frosting is already thin, just keep it in the freezer for a few minutes until it firms up to the required consistency and then use it)
4. Once the cupcakes have cooled, transfer the frosting to an icing bag with a long tip and fill the cupcakes.
5.Then. frost the cupcakes & sprinkle some powdered red velvet cake crumbs.

Hope you try this recipe and make your winter special too…

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