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Eggless red velvet cupcakes with white chocolate frosting

Moist eggless red velvet cupcakes with a super smooth white chocolate frosting !
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Ingredients
  

For the cupcakes

  • 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

For the frosting

  • 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

Instructions
 

For the cupcakes

  • 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.

For the frosting

  • 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.

Notes

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.
To make these cupcakes vegan , skip the buttermilk. Add one tablespoon vinegar to a scant cup soy milk or almond milk. Mix and let stand for 10 minutes. Use this instead of the buttermilk. And use vegan food colouring. The rest of the recipe remains the same .
My measuring cup is 240 ml.