Eggless Red Velvet Mini Cake

The recipe uses yogurt and water. If you have buttermilk, you could easily use it. And of course skip the yogurt and water then. If you have none, here is how to make buttermilk in a jiffy.Take 200 ml of milk and add 3 tbsp vinegar to it.

Preheat your oven to 170 C. Prepare your muffin tin with cupcake liners.

Sift together the flour, cornstarch, cocoa powder, salt and baking soda. Do not skip this step.

In a separate mixing bowl, combine, oil, yogurt, water, vinegar, red colour, and vanilla extract. Now add in the sugar and mix well.

Gradually add in the sifted flour mixture a spoonful at a time. Combine well but do not over mix - else you will have a dense cake. Scoop this batter into the prepared cupcake liners.

Bake them in the oven for 20 to 22 minutes until a skewer inserted comes out clean. (Since I baked in a sheet pan, it took me approx. 28 mins.)

Cool in the pan for about 10 minutes and then transfer them on the wire rack to cool. (If you have used a sheet pan, level the top using a serrated sharp knife and cut out discs using a guide or disc cutter.)

For the frosting, I use a cheat's way by avoiding butter and directly combining the cream cheese and icing sugar. Once well combined, add the milk and vanilla extract. (This frosting is not stiff enough to hold its shape but good enough to layer.)

Once the cupcakes have cooled, pipe cream cheese frosting on top of the cupcakes or just dollop it on top with a spoon.

Serve and enjoy.