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Before you jump to Eggless Red Velvet Cupcake With Buttercream Icing recipe, you may want to read this short interesting healthy tips about Treats that provide You Power.

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If you are looking for a fast snack, you can’t go wrong with a whole grain one. A bit of whole wheat toast, for instance is a great snack in the morning hours. Eating on the run can be more healthy with whole grain chips and crackers. Whole grains are usually better than refined grains included in white bread.

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We hope you got benefit from reading it, now let’s go back to eggless red velvet cupcake with buttercream icing recipe. To cook eggless red velvet cupcake with buttercream icing you only need 18 ingredients and 12 steps. Here is how you do it.

The ingredients needed to make Eggless Red Velvet Cupcake With Buttercream Icing:

1. Get For Eggless Red Velvet Cupcake
2. Use 1.5 cup all purpose flour maida
3. Provide 2 tbsp custard powder or cornflour
4. You need 1 tbsp cocoa powder
5. Use 1 tsp baking soda
6. Get 1/4 tsp salt
7. Use 2 tsp vinegar I have used apple cider vinegar
8. Take 1 tsp vanilla essence
9. Prepare 2 tsp red liquid colour
10. Prepare 1 cup milk lukewarm
11. You need 3/4 cup sugar I have used raw sugar
12. Use 1/2 cup oil any flavorless oil
13. Use 12 oreo I have used red velvet oreo. I have cut 8 into halves and then crushed remaining oreo in grinder or put them in a ziplog bag and crush with a help of rolling pin
14. Take For Buttercream Icing-
15. You need 3 cup icing sugar or confectioner's sugar. Sift the icing sugar to avoid any lumps
16. Prepare 200 grams butter
17. Prepare 1 tsp vanilla essence
18. You need 2 tbsp full cream milk` approximately, or whipping cream

Steps to make Eggless Red Velvet Cupcake With Buttercream Icing:

1. For Eggless Red Velvet Cupcake - Take lukewarm milk in a bowl and add vinegar to it. Keep it aside to curdle. Meanwhile sift 3-4 times the dry ingredients - all-purpose flour, custard powder, cocoa powder, baking soda and salt. The dry ingredients are ready. Keep them aside.
2. The curdled milk is ready.
3. In a big bowl add oil and sugar. Mix well till the sugar is dissolved with a hand whisk. Add the curdled milk and mix well.
4. Add red colour and vanilla essence. Mix well. The wet ingredients are ready. Gradually add the sifted dry ingredients in batches to the wet ingredients. Gently mix all the dry ingredients and mix till the entire mixture is lump-free.
5. Line the cupcake tray with cupcake liner and with a help of spoon pour the batter in it. Fill 3/4 th of the cupcake liner. Tap the baking tray 2-3 times gently to remove any bubbles. Bake in a preheated oven @ 180°C for 20-25 minutes or till done. Insert a toothpick if it cleans out clean then the cupcake is ready or bake till done.
6. Remove the cupcake in a wire rack and cool. The soft and moist eggless red velvet cupcake are ready. Let them cool and then do icing on it.
7. For Buttercream Icing - In a bowl take the softened butter. (The butter should just be soft and not melted otherwise the icing will be runny). Beat the butter with the help of an electric beater on low speed for 2-4 minutes till it is light and fluffy. Add gradually sifted icing sugar in it in batches and mix with the beater on low speed. (Do not beat on high speed after adding sugar or else the sugar will blow everywhere). Keep on adding the icing sugar in batches and mix on low speed.
8. Once all the sugar in added and nicely mixed, beat on medium speed for 2-3 minutes. Now add the vanilla essence and mix well. Now add full cream milk a tbsp at a time and beat on high speed till nice soft peaks are formed.
9. The butter cream mixture has started to get soft peak. Beat for 4-5 minutes more. The buttercream will get nice bright white colour and nice stiff peaks. The butter cream icing is ready to use.
10. Now put the piping bag with the nozzle of your choice in an tall glass and fill the piping bag with butter cream icing with the help of a spoon. Press down the butter cream in the piping bag and cut the bottom end of the piping bag with a scissor. Twist the top end tightly and start piping the desired design on the cupcake.
11. The cupcake are ready with butter cream icing on it. Now sprinkle some crushed red velvet oreo on it. Decorate the cupcake with the half oreo as shown.
12. The eggless red velvet cupcake with buttercream icing is ready.

Red velvet has a mild chocolate flavor which comes from adding of cocoa powder to the batter, with a moist and tender crumb which comes from adding buttermilk to the recipe. Eggless And Natural Red Velvet Cupcakes With Cream Cheese Frosting Recipe. It is important to boil the beets with their skin to get maximum colour from them. The best ever eggless recipe that makes moist and fluffy Red Velvet Cake with a tangy creamy cheese frosting! One of the most requested recipe on my blog is a classic red velvet cake, if I had a dollar for every time someone requested me to do an eggless version, I'd be a millionaire.

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