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You are here: Home / Sweets & Desserts / Cake Recipes / Red Velvet Cup Cake Recipe

July 28, 2018

Red Velvet Cup Cake Recipe

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Total Time: 50 minutes
Red Velvet Cup Cake with wonderful white cream cheese icing layering it

Red Velvet Cup Cake recipe with step by step pictures. What exactly is this Red Velvet Cup Cake? Conventionally, it is a mahogany-tinted cake that has this wonderful white cream cheese icing layering it. Prepared especially for Valentine’s Day or the much-awaited Christmas, these are fluffy, moist and buttery cakes, loved by all.

Red Velvet Cup Cake with wonderful white cream cheese icing layering it

To be honest, I was never a fan of them, until I tried it once at a friend’s wedding anniversary. The one, which I tasted, was a lavish three-layered slice cake that was all buttery and luscious, having a hint of chocolaty flavor. The best thing was its tangy cream cheese frosting complementing the nicely done crumb underneath and as I took a generous bite from it, I instantly fell in love with it.

Red Velvet Cup Cake with wonderful white cream cheese icing layering it

Let me share my experience of baking red velvet cupcakes. For the past 2 years, I have been on a quest to bake this delicious cake but have been a major failure. Of all those cupcakes, which I prepared, unfortunately, none deserved a spot in my archive. However, my efforts did not go in vain, as I learned something or the other on every attempt. It was only last month that I finally nailed it, after working like a mad scientist on it. 😀 You will not believe how amazing it turned out to be! Even my husband, who does not have a fascination for them, relished it.

If you are wondering when to prepare it, I would suggest whipping it up for this Christmas. I am sure these spongy classic cupcakes smeared with cream frosting will definitely turn out to be a delight for those having a sweet tooth. Now imagine all this in just 35 minutes! Such puffy dome-shaped little cupcakes taking merely half an hour sound good, isn’t it? I hope 12 pieces are plenty for your family but if you wish to arrange for a small get-together, you can also bake some more. Lastly, add sprinkles on top for a perfect finishing touch and voila! I’m sure you are going to admire it as much as you would love devouring it.

You Can See Related Videos:

Choco Lava Cake Recipe, Black Forest Cake In Pressure Cooker, Chocolate Cake Recipe In Pressure Cooker

Red Velvet Cup Cake with wonderful white cream cheese icing layering it
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Red Velvet Cup Cake

Red Velvet Cup Cake is a mahogany-tinted cake that has this wonderful white cream cheese icing layering it.
Course Dessert
Cuisine American
Keyword cake, Desserts
Prep Time 15 minutes
Cook Time 35 minutes
Baking Time 20 minutes
Total Time 50 minutes
Servings 12 people
Calories 114kcal
Author Reshu

Ingredients

  • 125 gram Flour All-purpose
  • 100 grams Butter
  • 1/2 Milk/ milkmaid tin condense
  • 2 Beetroot medium-sized
  • Red gel food color as required
  • 2 tbsp. Sugar powdered
  • 1/4 tsp. Baking powder
  • 1/4 tsp. Baking soda
  • 1 tsp. Vanilla essence
  • 3/4 tsp. Lemon juice

For frosting:

  • Whipped cream
  • Sprinklers

Instructions

  • Wash, peel the skin of beetroot and chopped into small pieces.
    Red velvet Cupcake
  • Take a jar and put chopped beetroot and grind into a smooth paste without adding water. Beetroot paste is ready.
    Red velvet Cupcake
  • Now put the paste of beetroot in a strainer and keep a bowl under the strainer to collect the liquid. Now take out the liquid by pressing it with the spoon. Beetroot juice is ready.
    Red velvet Cupcake
  • Take a bowl and add butter, sugar and mix well using a whisk.
    Red velvet Cupcake
  • Now add condensed milk and again mix it well for a few seconds by using a whisk.
    Red velvet Cupcake
  • Take another bowl and add all the dry ingredients- all-purpose flour, soda, baking powder in a bowl and mix it well. You can also add 1 tbsp. of cocoa powder (optional) at this stage only.
    Red velvet Cupcake
  • Now put ½ of the beetroot juice with wet ingredients and gradually put ½ of the flour mixture into the bowl of wet ingredients and mix well.
    Red velvet Cupcake
  • Now put rest of the flour mixture, beetroot juice and red gel food color, vanilla essence and mix it well. Lastly, add lemon juice and mix it well again.
    Red velvet Cupcake
  • If the mixture is thick then add water as needed and make the medium thick batter.
    Red velvet Cupcake
  • Pre-heat the oven at 180 degree Celsius and line a muffin tray with paper or foil liners.
    Red velvet Cupcake
  • Now fill 3/4 cup of liners with batter. Do not fill too much as it will become fluffy after baking.
    Red velvet Cupcake
  • Put the muffin tray in a pre-heated oven and bake it in convection mode at 180 degree Celsius for 15-20 minutes or till a knife/toothpick inserted into the cake comes out clean.
    Red velvet Cupcake
  • Check the cake with a toothpick, the toothpick should come out clean. If the toothpick is sticky then keep it in an oven and bake for some more time.
  • Red velvet cupcakes are ready. Frost with whipped cream when cool.
    Red velvet Cupcake

Video

Nutrition

Serving: 1person | Sodium: 98mg | Calcium: 10mg | Vitamin C: 0.8mg | Vitamin A: 215IU | Sugar: 3g | Potassium: 65mg | Cholesterol: 17mg | Calories: 114kcal | Saturated Fat: 4g | Fat: 6g | Protein: 1g | Carbohydrates: 11g | Iron: 0.6mg

Equipment Used:

Prestige Pressure Cooker, Whipped cream

 

 

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About Me!

I'm Reshu, a housewife and food blogger. My husband Kamlesh and me with my 2 kids live in Calcutta, India. I have a passion for cooking and i got this stage to share my cooking ideas with all. Read More…

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