“Red is the ultimate cure for sadness. “- Bill Blass.
Red velvet cupcakes. Wonder what’s the allure in them ? Maybe it’s the name that makes it sound all exotic and mysterious , or maybe it’s the colour, because let’s face it.. all of us can use some more colour in our lives ! Or maybe it is just that it’s a delicious cupcake !
For the non believers… No, red velvet is not just a chocolate cake dyed red ! It’s a moist and light cake that has to be made a certain way. The batter turns red by the reaction between the buttermilk , acidic vinegar and the small amount of cocoa that is in the batter. Ofcourse , it’s customary now to add food colouring to the batter for a brighter pop of the red. But even sans the colouring , you’ll get a deeper albeit understated , gorgeous hue of a burgundy-ish red.
I have already shared my go to recipe for red velvet cake (note to self to take better pictures of it !) , So it was about time I tried an eggless variant. I tweaked a recipe by Loving it vegan a tad , and it worked like a charm ! If you don’t mind the eggs in your bakes , then you will adore my go to red velvet cupcakes !
I paired it with a rich white chocolate frosting which is as easy to make , as it is smooth on the tongue ! And it is perfect for piping. For anyone who likes their white chocolate , this is a must try. If you aren’t one of those people , feel free to make some cream cheese frosting or flour frosting .
Or just make the cupcakes. These don’t need no frosting yo !
- 250 grams or 2 cups all purpose flour
- 200 grams or 1 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tablespoon unsweetened cocoa
- 240 ml or 1 cups buttermilk* at room temperature
- 80 ml or 1/3 cups vegetable oil
- 1 tsp vanilla extract
- 1 tablespoon vinegar
- 3 - 4 drops red gel food colour
- 180 grams white chocolate
- 115 grams or 1/2 cups butter , at room temperature
- 50 grams or 1/2 cups icing sugar, sifted
- 1 tsp vanilla extract
- Preheat your oven to 160 C / 325 F . Line your muffin tray with paper liners or grease and flour well.
- In a bowl whisk together the flour, sugar, cocoa , baking soda and salt.
- Add the buttermilk , oil , vanilla , vinegar and food colour . Whisk until smooth.
- Fill the cavities of the muffin tray / paper liners about 2/3 rd full.
- Bake for 20-22 minutes or until a toothpick inserted comes out clean.
- Chop up the chocolate and melt in a double boiler/ microwave until smooth. Cool to room temperature.
- Beat the butter using a whisk or electric mixer until light and smooth.
- Add the chocolate and beat until mixed.
- Add the vanilla and sifted icing sugar , beat until light and fluffy.
- The cupcakes can be stored in an airtight container for upto 3 days.
- Cupcake recipe can be halved for 8 cupcakes .
- The frosting makes enough to minimally frost 15 cupcakes. increase the amount if you want to pipe elaborately. It can be refrigerated for upto 10 days . Get to room temperature and beat again to desired consistency.
- Frosting recipe can be doubled.
- *To make the buttermilk, either mix 1 tablespoon vinegar or lemon juice to 1 cup milk. Let stand for 5 minutes and use. Or mix 1/2 cup curd with 1/2 cup water.
- I used 3 drops of Americolour super red.You can add more for a brighter red colour.
- My measuring cup is 240 ml.
I even cut off the top of one to show you the crumb ! So red, so good!
Speaking of crumbs, if in the unlikely circumstance , you have left over cake (unlikely !) – make these red velvet truffles that are to die for !