Monday, May 27, 2013

Red Velvet Cupcake


All purpose Flour - 2 1/4 cups
Corn Flour - 5 tbsps
Vegetable Oil - 1 1/2 cups
Buttermilk - 1 cup
Cocoa Powder (unsweetened) - 2 tbsps
Orgran Egg Replacer - 3 heaped tsps diluted in 5 tbsps water
Granulated Sugar - 1 1/2 cups
Vanilla Essence - 1 tsp
Beetroot Juice - 4 tbsps
Synthetic Vinegar - 2 tsps
Baking Soda - 1 1/2 tsps
Salt - 1 tsp


  1. Preheat the oven to 180 degrees C.
  2. Line the cupcake moulds with paper liners.
  3. Sift together All Purpose Flour, corn flour, cocoa powder and salt thrice.
  4. Take sugar and vegetable oil in a large mixing bowl and whisk well using an electric mixer at medium speed until combined.
  5. Add diluted egg replacer. Whisk well.
  6. Now add beetroot juice and vanilla essence. Mix well.
  7. Add half the quantity of sifted flour, whisk at low speed using the electric mixer, add half the quantity of buttermilk and whisk. Repeat this for the remaining sifted flour and buttermilk.
  8. Mix baking soda with vinegar, it starts foaming. Pour this into the batter and whisk well at medium speed for about 10 seconds.
  9. Pour the batter into each lined mould such that each mould is 3/4rth filled.
  10. Bake for approximately 18 minutes or the skewer inserted in the centre of each cake, comes out clean.
  11. Place these moulds on wire rack and let them cool down completely.
  12. These cupcakes can be stored in air tight containers.

Recipe is sourced from Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat


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