Red Velvet Cup- Tarts | How to make Red Velvet Cup- Tarts

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By Simran Oberoi Multani
Created on 14th Jan 2016
  • Red Velvet Cup- Tarts , How to make Red Velvet Cup- Tarts
Red Velvet Cup- Tarts by Simran Oberoi Multani
  • Red Velvet Cup- Tarts | How to make Red Velvet Cup- Tarts (10 likes)

  • 0 reviews
    Rate It!
  • By Simran Oberoi Multani
    Created on 14th Jan 2016

About Red Velvet Cup- Tarts

A lovely innovative mix of cupcake baked inside a tart shell! This recipe has been inspired from joyofbaking.com with minor modifications.The recipe of the all butter tart has been inspired from Ovenderful’s.

Red Velvet Cup- Tarts , a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Red Velvet Cup- Tarts is just mouth-watering. This amazing recipe is provided by Simran Oberoi Multani. Be it kids or adults, no one can resist this delicious dish. How to make Red Velvet Cup- Tarts is a question which arises in people's mind quite often. So, this simple step by step Red Velvet Cup- Tarts recipe by Simran Oberoi Multani. Red Velvet Cup- Tarts can even be tried by beginners. A few secret ingredients in Red Velvet Cup- Tarts just makes it the way it is served in restaurants. Red Velvet Cup- Tarts can serve 5 people. So, the next time you have a get together or a party at home, don't forget to check and try out Red Velvet Cup- Tarts .

  • Prep Time20mins
  • Cook Time30mins
  • Serves5People
Red Velvet Cup- Tarts

Ingredients to make Red Velvet Cup- Tarts

  • 1 and 1/4 cups (125 grams) sifted flour
  • 1/2 tbsp baking powder
  • 1/4 teaspoon salt
  • 1 and ½ tablespoon cocoa powder
  • 60 grams butter
  • 3/4 cups white sugar
  • 1 large egg
  • 1/2 teaspoon vanilla essence
  • 1/2 cup Buttermilk
  • 1 tablespoon liquid red food coloring (natural is preferrable)
  • 1/2 teaspoon white distilled vinegar
  • 1/2 teaspoon baking soda

How to make Red Velvet Cup- Tarts

  1. Preheat the oven to 175 degrees C and line a 12 greased muffin tins with the butter crust prepared earlier. You can also use tart tins with the crust inserted. Sift together the flour, baking powder, salt, and cocoa powder.
  2. Beat the butter until it is soft, then add the sugar and beat until it is light and fluffy. Add the egg and beat until it is incorporated. Add the vanilla extract and mix well. Then whisk the buttermilk with the red food colouring.
  3. Alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour, while mixing slowly.
  4. Take a small cup, combine the vinegar and baking soda together. Allow this mixture to fizz and then quickly fold into the cake batter.
  5. Pour this batter evenly among the 12 muffin cups and smooth the tops.
  6. Bake them in the preheated oven for approximately 25-30 minutes or until a toothpick inserted in the center of the cupcake comes out clean and the tart is crisp and baked through.
  7. You may choose to prebake/blind bake the crusts prior to inserting the filling.
  8. Serve them warm for best taste.

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