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.
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 flavour. 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.
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 learnt 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. J
I am glad I could fulfil your wishes and constant requests to share the recipe of these wonderful cupcakes. To me, the exact words that perfectly define my innovation would be smooth, soft, tangy, luscious and creamy with a flawless texture that is difficult to avoid. For all those Red Velvet Cupcake lovers, it is time for you to rejoice!
Other breakfast and snacks recipes you may like:
Red Velvet Cutlet Recipe in Hindi Video
- 400 grams beet root
- 4 medium sized boiled and mashed potatoes
- ½ cup finely chopped capsicum
- ½ cup finely chopped carrot
- 1/3 cup finely chopped French beans
- ½ cup boiled green peas
- Salt to taste
- ¾ tsp Red chilly powder
- ¾ tsp Garam masala
- ½ tsp Black pepper powder
- Freshly chopped coriander leaves
- 1 tsp lemon juice
- 4 Tbsp cornflour
- 1 tsp ghee/oil
- For coating:
- 2 Tbsp All purpose flour
- Bread crumbs as needed
- Oil for frying
- Wash and peel the skin of beet root and grate it.
- Boil water in a deep pan, once the water starts boiling add chopped beans, carrot, capsicum, frozen peas, mix it well and boil for 3-4 minutes till it becomes soft.
- Meanwhile peel off the skin of beet root and grate it.
- Drain off to a colander, set aside and let it cool down completely. Do not discard water, put the same water in a deep pan add ¼ tsp of salt and grated beet root and boil for 2-3 minutes.
- Drain off the beet root to a colander, set aside and let it cool down completely.
- Heat 1 tsp of ghee in a pan and add boiled veggies (capsicum, peas, carrot, French beans), mashed potatoes, boiled beet root and mix it well.
- Add all the spices red chilly powder, garam masala, black pepper powder, salt to taste,lemon juice, feshly chopped coriander leaves. Mix it until well combined and sauté it on medium low flame till all the water gets evaporated and the mixture becomes dry.
- Remove from heat and let it cool down completely.
- Transfer the beet root mixture in a bowl and add cornflour. Mix it well
- Put all purpose flour/maida in a bowl add salt and red chilly powder and make thin paste with water., Mix it well till no lumps.
- Take a generous portion of beet root mixture and shape each into a cutlet or give desired shape of your choice. I have given a shape like tikki. Prepare rest of the cutlets in the same way.
- Dip each cutlet one by one with flour paste and then coat with bread crumbs all around the cutlet. Prepare rest of the red velvet cutlets in the same way.
- Keep it in a refrigerator for 30 minutes to make the mixture firm but if you do not have much time fry it instantly. I am going to keep it in a refrigerator and then fry it.
- Heat oil in deep pan on medium high heat, once the oil becomes hot drop the cutlets slowly into it, taking care not to overlap them. Fry cutlets in batches, do not overcrowd the pan
- Fry the red velvet cutlets until they are golden brown, turning occasionally. This would take about 3-4 minutes. Take them out over a paper towel or an absorbent paper.
- Serve hot with any green chutney or tomato ketchup.
I have not added green chilly but if you want can add as per your taste.
I have used cornflour for binding the cutlets but you can also add bread crumbs.
How to make red velvet cutlet recipe
- Wash and peel the skin of beet root and grate it.
- Boil water in a deep pan, once the water starts boiling add chopped beans, carrot, capsicum, frozen peas, mix it well and boil for 3-4 minutes till it becomes soft.
- Meanwhile peel off the skin of beet root and grate it.
- Drain off to a colander, set aside and let it cool down completely. Do not discard water, put the same water in a deep pan add ¼ tsp of salt and grated beet root and boil for 2-3 minutes.
- Drain off the beet root to a colander, set aside and let it cool down completely.
- Heat 1 tsp of ghee in a pan and add boiled veggies (capsicum, peas, carrot, French beans), mashed potatoes, boiled beet root and mix it well.
- Add all the spices red chilly powder, garam masala, black pepper powder, salt to taste,lemon juice, feshly chopped coriander leaves. Mix it until well combined and sauté it on medium low flame till all the water gets evaporated and the mixture becomes dry.
- Remove from heat and let it cool down completely.
- Transfer the beet root mixture in a bowl and add cornflour. Mix it well
- Put all purpose flour/maida in a bowl add salt and red chilly powder and make thin paste with water. Mix it well till no lumps.
- Take a generous portion of beet root mixture and shape each into a cutlet or give desired shape of your choice. I have given a shape like tikki. Prepare rest of the cutlets in the same way.
- Dip each cutlet one by one with flour paste and then coat with bread crumbs all around the cutlet. Prepare rest of the red velvet cutlets in the same way.
- Keep it in a refrigerator for 30 minutes to make the mixture firm but if you do not have much time fry it instantly. I am going to keep it in a refrigerator and then fry it.
- Heat oil in deep pan on medium high heat, once the oil becomes hot drop the cutlets slowly into it, taking care not to overlap them. Fry cutlets in batches, do not overcrowd the pan
- Fry the red velvet cutlets until they are golden brown, turning occasionally. This would take about 3-4 minutes. Take them out over a paper towel or an absorbent paper.
- Serve hot with any green chutney or tomato ketchup.
Note:
- I have not added green chilly but if you want can add as per your taste.
- I have used cornflour for binding the cutlets but you can also add bread crumbs.
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