RED THAT STILLS THE SHOW..PERFECT CAKES FOR ANY BIRTHDAY PARTIES OR FUNCTION...!!
"EGGLESS RED VELVET CUPCAKES"
INGREDIENTS:
1c Plain flour
4tbsp Butter
1/2c Caster Sugar
1-1/2tbsp Cocoa pdr
1tsp Baking pdr
1/2tsp Baking soda
1/2c Buttermilk( i used Nestle curd & thinned it with some water)
1tsp Viola Vanilla essence
2 drops red food colour OR1/8th cup Beetroot puree(i used food color as some ppl who used beet reported the cake tasting slightly weird, others said it was fine. I didnt want to take a chance and so i went with food colour)
METHOD:
1.Line cupcake tins with liners or grease them with some butter & lightly dust with flour & keep aside.
2.Sift together the flour, cocoa, baking pdr & baking soda twice so that its well combined.
3.Beat the butter & sugar till light & fluffy & add in the flour mix & buttermilk. Slowly mix.
4.Add the Vanilla essence & a tsp of water/ milk at a time IF the batter is too lumpy ONLY.
5. Pour batter by spoonfuls into prepared cupcake tins & bake for 20 mins or till a toothpick inserted in the centre comes clean. Cool completely before frosting.
For the Cooked Creamy Frosting:
3tbsp Plain flour
1/2c Milk
1/2c Cream
1c Icing Sugar
1c Butter(i used Amul)
1/2tsp Vanilla essence
Method:
1. In a pan mix milk & cream & add the flour to it & mix really well so there are no lumps & mixture is smooth.
2. Place this pan over low heat on the stove & keep stirring continuously till the mix thickens. (It'll take About a minute).Turn off the stove & let it cool completely.
3. Meanwhile beat the butter & icing sugar in a separate bowl till light & fluffy then to this add the cooked flour mixture & vanilla & whisk well preferably with an electric hand blender till well mixed. You can also add any food cooler of your choice to this.
4. Pour into piping bag & frost. Refrigerate any left over frosting. It'll last well for about a week to 10 days in the fridge.
SOMETHING SPECIAL YOU WANT TO TRY TODAY THEN THIS IS THE PERFECT ONE..!!
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