Name: Eggless Red Velvet Cupcake recipe by Afroz Shaikh at BetterButter
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 1 ¼ cup plus 2 tbs all purpose flour; 1/4 cup cornstarch; 1.5 tbsp unsweetened cocoa powder; 1/4 tsp instant coffee powder; ¼ tsp Salt; 1 tsp baking soda; 1 cup granulated sugar; ½ cup butter; 1 cup thick buttermilk; 2 tsp Vinegar; 1 tsp vanilla essence; 2- 3 tbsp red food; 225 gms cream cheese; 1/4 cup soft butter; 1 tsp vanilla essence; 2 1/2 cup sifted icing sugar; A pinch of salt.

Ingredients Serving: 4

1 ¼ cup plus 2 tbs all purpose flour
1/4 cup cornstarch
1.5 tbsp unsweetened cocoa powder
1/4 tsp instant coffee powder
¼ tsp Salt
1 tsp baking soda
1 cup granulated sugar
½ cup butter
1 cup thick buttermilk
2 tsp Vinegar
1 tsp vanilla essence
2- 3 tbsp red food
225 gms cream cheese
1/4 cup soft butter
1 tsp vanilla essence
2 1/2 cup sifted icing sugar
A pinch of salt.

Instructions

Pre heat the oven to 180 degree C. Grease and line the cupcake tray with liners, and keep it aside. Sieve all dry ingredients in one bowl. Give it a quick mix with a dry spoon .Mix all wet ingredients in another bowl including food color.
Now pour wet ingredients to dry ones and mix with cut and fold method until no lumps, do not over mix . Give a final whisk with the hand mixer. Pour 1/4 cup of batter in each mould. Bake for around 18-20 minutes.
Place the cupcakes on cooling rack. Meanwhile start with the frosting. Please don’t over bake the cupcakes.
In stand mixer add butter and cream cheese, both should be at room temperature. And with paddle attachment beat it at medium speed until cream cheese and butter become light and fluffy.
Add vanilla extract and whisk. Now add salt and icing sugar and start whisking. Once sugar is incorporated frosting is ready. Don’t over work the frosting otherwise it will get soupy and will not hold its shape.
Once cupcake is cooled you can frost them with cream cheese frosting.

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