Red Velvet Cupcakes with Buttercream frosting (#eggless, #vegan)

                                       HAPPY VALENTINE DAY TO ALL OF YOU

Valentine Day according to me must be celebrated with all people close to our hearts. Yep, Husbands are first, then kids, parents, friends ……

There is only one happiness in life: to love and be loved.

                                                               – George Sand, Author

Celebration starts with desserts, Valentine Day And Red Velvet cake is so closely interconnected. We cannot think of any one without other😊. So I thought of baking Eggless Red Velvet cupcakes with Buttercream frosting.

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These are called Red Velvet cake because of super red color and soft texture. Red color can be derived from food color available in gels or liquid form. I have tried with natural color of beetroot. But I should have mixed more beetroot juice, They are not perfect red velvet color but taste and moistness is perfect. Next time I will add more beetroot for perfect red color.

Why is baking soda and vinegar added ?

Baking soda and vinegar react with each other because of an acid-base reaction. It takes a harmless chemical reaction to make a cake fluffy and light. Baking powder is mixed with vinegar to produce carbon dioxide. This gas is harmless when eaten. As it becomes hot in the oven the gas expands and makes bubbles in the cake mixture.

There are more eggless muffins and cake recipes if you want to check, click on below links —-

INGREDIENTS:

  • 11/2 Cup plain flour/maida
  • 3 tsp Cocoa Powder
  • 1/2 tsp + 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/8 tsp Salt
  • 1 Cup powdered Sugar
  • 1/2 Cup { 1/4 cup Oil & 1/4 cup Butter}
  • few drops of Vanilla extract
  • 1/2 Cup Milk ( Note: use less milk, if needed add after beetroot puree)
  • 3/4 Cup beetroot puree
  • 1 tsp + 2 tsp white vinegar

Buttercream vanilla frosting

This frosting is good for 12 -15 cupcakes.

  • 1/2 cup or one stick of unsalted butter
  • 1.5 cup of powdered sugar
  • 1/4 cup of milk/ whip cream
  • 1/8 tsp of salt
  • 2 tsp of vanilla extract

Eggless Red Velvet Cupcakes with Buttercream frosting : You can bake a cake in 7- 8 inch tin with these measurements.

Method:

  • First if you want natural colour, then grate beetroot. I took a medium fist size of beetroot for this recipe.
  • Then with help of strainer and spoon, separate the juice by pressing with spoon.
  • I collected 1/2 cup of juice but try with 3/4 cup for nice red color.
  • I used the left of beetroot as salad.

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  • Preheat oven at 180°C or 350 degree f. Oven should be warm and ready for cupcake tray to go in.
  • Line cupcake liners in your tray or silicon cupcakes
  • In half cup of milk ( any —  non dairy/ dairy ) mix 1 tsp of vinegar and keep on side undisturbed. This is process of making buttermilk.
  • Then sift the flour — In 1.5 cup of plain flour add salt, 1/2 tsp baking powder, 1/4 tsp baking soda, 3 tsp cocoa powder. Sieve it nicely to incorporate air and get rid of any lumps.

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  • Use butter at room temperature. I have used oil and butter both for perfect moistness in cupcakes.
  • I have used electric hand mixer, feel free to use whisk or spatula. It makes no difference in recipe. So mix both butter and oil for few seconds.
  • Then add powdered sugar, mix nicely.
  • Add buttermilk to help dissolve sugar nicely.
  • Finally add vanilla essence and mix to combine altogether.

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  • Now add dry ingredients to wet one.
  • Add in batches flour to wet ingredients and mix, scrap the sides of bowl and mix.
  • Now add beetroot juice 3/4 cup or more. When using more beetroot juice reduce the buttermilk quantity accordingly.  I have used 1/2 cup so, color is not perfect red. Mix it nicely.

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  • Now add 1 tsp of baking powder and to activate add 2 tsp of vinegar.
  • You have to be quick after adding this stage. Take care to mix altogether but don’t overmix at this stage.
  • Quickly pour in prelined moulds. Here i have used silicon moulds. I was able to fill 12 cups. Fill half way or 3/4 otherwise they will overflow.

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  • Bake for 18- 20 minutes or till toothpick comes clear in center.

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  • For frosting — Remember to take butter at room temperature, not melted one. It should be soft to make an impression.
  • You will need hand mixer or stand one for this. Beat the butter for 5 minutes or till fluffy and soft. It should become little white and light.
  • Then slowly add sugar in batches. Mix and incorporate first batch then add second one.
  • Add 1/4 cup milk or whipping cream. Also some vanilla extract.
  • Stir nicely till it comes to be soft, light buttercream.

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8 Comments Add yours

  1. Megala says:

    Oooh! This looks yummilicious!! Love the addition of beetroot puree in here.

    Liked by 1 person

    1. Rita says:

      Thank You Megala very much ❤

      Liked by 1 person

  2. Looks delicious Rita. Hope you had a great Valentines Celebration!

    Liked by 1 person

    1. Rita says:

      Thank You Vidya very much ❤
      Happy valentines day to you too!

      Like

  3. Holly says:

    Hi. The recipe is not vegan with butter. Do you have a substitute you recommend? Thanks.

    Liked by 1 person

    1. Rita says:

      Hi Holly, Ya for cupcakes I have given the option sorry for frosting.
      Vegan substitute for butter, you have few options–
      – dairy-free soy margarine
      – Earth Balance brand vegan butter
      They make nice vegan buttercream frosting.

      Like

  4. This is super yummilicous

    Liked by 1 person

    1. Rita says:

      Thank you ☺️
      Easy and goodness of beetroot.

      Like

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