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Eggless Red Velvet Cupcake With Buttercream Icing
Eggless Red Velvet Cupcake With Buttercream Icing

Before you jump to Eggless Red Velvet Cupcake With Buttercream Icing recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

The benefits of healthy eating are now being given more publicity than ever before and there are many reasons why this is so. There are a lot of health conditions linked with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. There are more and more campaigns to try to get us to lead a healthier way of living and all the same it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that many people feel it will take so much effort to eat a healthy diet or that they have to make a large scale change to their way of life. It is possible, however, to make several minor changes that can start to make a difference to our day-to-day eating habits.

Initially, you must be extremely careful when food shopping that you don’t automatically put things in your cart that you don’t wish to eat. As an example, most likely you have never checked the box of your favorite cereal to find out its sugar content. Having a bowl of oatmeal will supply you with the energy to face the day while protecting your heart at the same time. By adding fresh fruit, you can improve the flavor and, before you know it, you will have made a good change to your diet.

Hence, it should be fairly obvious that it’s not difficult to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to eggless red velvet cupcake with buttercream icing recipe. You can cook eggless red velvet cupcake with buttercream icing using 18 ingredients and 12 steps. Here is how you do it.

The ingredients needed to make Eggless Red Velvet Cupcake With Buttercream Icing:
  1. Take For Eggless Red Velvet Cupcake
  2. Get 1.5 cup all purpose flour maida
  3. Use 2 tbsp custard powder or cornflour
  4. You need 1 tbsp cocoa powder
  5. Use 1 tsp baking soda
  6. Get 1/4 tsp salt
  7. You need 2 tsp vinegar I have used apple cider vinegar
  8. Use 1 tsp vanilla essence
  9. You need 2 tsp red liquid colour
  10. Prepare 1 cup milk lukewarm
  11. Get 3/4 cup sugar I have used raw sugar
  12. Use 1/2 cup oil any flavorless oil
  13. Prepare 12 oreo I have used red velvet oreo. I have cut 8 into halves and then crushed remaining oreo in grinder or put them in a ziplog bag and crush with a help of rolling pin
  14. Use For Buttercream Icing-
  15. You need 3 cup icing sugar or confectioner's sugar. Sift the icing sugar to avoid any lumps
  16. Prepare 200 grams butter
  17. Get 1 tsp vanilla essence
  18. Prepare 2 tbsp full cream milk` approximately, or whipping cream
Instructions to make Eggless Red Velvet Cupcake With Buttercream Icing:
  1. For Eggless Red Velvet Cupcake - Take lukewarm milk in a bowl and add vinegar to it. Keep it aside to curdle. Meanwhile sift 3-4 times the dry ingredients - all-purpose flour, custard powder, cocoa powder, baking soda and salt. The dry ingredients are ready. Keep them aside.
  2. The curdled milk is ready.
  3. In a big bowl add oil and sugar. Mix well till the sugar is dissolved with a hand whisk. Add the curdled milk and mix well.
  4. Add red colour and vanilla essence. Mix well. The wet ingredients are ready. Gradually add the sifted dry ingredients in batches to the wet ingredients. Gently mix all the dry ingredients and mix till the entire mixture is lump-free.
  5. Line the cupcake tray with cupcake liner and with a help of spoon pour the batter in it. Fill 3/4 th of the cupcake liner. Tap the baking tray 2-3 times gently to remove any bubbles. Bake in a preheated oven @ 180°C for 20-25 minutes or till done. Insert a toothpick if it cleans out clean then the cupcake is ready or bake till done.
  6. Remove the cupcake in a wire rack and cool. The soft and moist eggless red velvet cupcake are ready. Let them cool and then do icing on it.
  7. For Buttercream Icing - In a bowl take the softened butter. (The butter should just be soft and not melted otherwise the icing will be runny). Beat the butter with the help of an electric beater on low speed for 2-4 minutes till it is light and fluffy. Add gradually sifted icing sugar in it in batches and mix with the beater on low speed. (Do not beat on high speed after adding sugar or else the sugar will blow everywhere). Keep on adding the icing sugar in batches and mix on low speed.
  8. Once all the sugar in added and nicely mixed, beat on medium speed for 2-3 minutes. Now add the vanilla essence and mix well. Now add full cream milk a tbsp at a time and beat on high speed till nice soft peaks are formed.
  9. The butter cream mixture has started to get soft peak. Beat for 4-5 minutes more. The buttercream will get nice bright white colour and nice stiff peaks. The butter cream icing is ready to use.
  10. Now put the piping bag with the nozzle of your choice in an tall glass and fill the piping bag with butter cream icing with the help of a spoon. Press down the butter cream in the piping bag and cut the bottom end of the piping bag with a scissor. Twist the top end tightly and start piping the desired design on the cupcake.
  11. The cupcake are ready with butter cream icing on it. Now sprinkle some crushed red velvet oreo on it. Decorate the cupcake with the half oreo as shown.
  12. The eggless red velvet cupcake with buttercream icing is ready.

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