Red Velvet Cupcake Recipe
Experience the allure of Red Velvet Cupcakes - crimson beauties that promise to steal the spotlight at any gathering. Their delicate crumb and sweet-tangy undercurrent, made with eggs, maida, milk, sugar, butter, cocoa powder, baking powder, vanilla essence, and red food colour, make them irresistible. But what if we could elevate this classic even further? Top these cute little cupcakes with a mix of luscious MILKMAID, hung curd and butter.
About Our Recipe
Imagine a tender crumb, bursting with the warmth of vanilla and the subtle depth of cocoa, topped with a swirl of sweet-tangy, creamy frosting holding its shape like little velvet dreams. That's the magic of our Red Velvet Cupcake recipe, and it all starts with the secret ingredient: Nestlé MILKMAID.
MILKMAID's touch elevates the overall taste of these cupcakes to ultimate indulgence. It infuses the frosting with a smooth richness and sweetness that perfectly complements the chocolatey base, creating a flavour symphony in every bite. The result? Red Velvet Cupcakes that are not just stunning to behold but also irresistible in taste and texture.
These showstoppers are the perfect indulgence for every occasion. They're easy to make, guaranteed to impress, and packed with love. So, preheat your oven, gather your ingredients, and get ready to bake up a batch of delicious cupcakes using our Red Velvet Cupcake recipe. Your loved ones await your red velvet masterpiece!
- Servings - 12
- Preparation - 15 Min
- Cooking - 15 Min
Ingredients for Red Velvet Cupcake
- 1/4 cup Nestlé a+ Toned Milk
- 150 gms Butter
- 150 gms Powdered Sugar
- 3 Eggs
- 150 gms Maida (All Purpose Flour)
- 1 tbsp Cocoa Powder
- 1½ tsp Baking Powder
- 1 tsp Vanilla Essence
- 2 tbsp Red Colour
- 1/4 tin Nestlé MILKMAID
- 400 gms Nestlé a+ Nourish Dahi
- 1 tbsp Butter
How to make Red Velvet Cupcake
- Step 1: Preheat oven to 180⁰ C. Line the muffin /cupcake tray with paper cups.
- Step 2: Sieve together maida, cocoa powder, and baking powder. Keep aside.
- Step 3: Soften butter in a bowl, add powdered sugar and beat well to a creamy consistency. Add vanilla essence and mix. Slowly beat in the eggs one by one, then fold in the sieved maida mixture and mix well. Add milk and mix to get a dropping consistency. Mix in the red colour and blend well.
- Step 4: Pour the batter into the paper cups filling ¾ of the cup and bake in the preheated oven for 15-20 minutes or till tooth pick inserted in the center of the cake comes out clean.
- Step 5: Remove from oven, cool for a while. Pipe the topping over the cakes and decorate.
- Step 6: For Topping: Strain the dahi in a muslin cloth for 20 minutes to get hung curd. Place the hung curd, Nestlé MILKMAID and butter in a bowl and beat together till thick. Spoon into an icing bag and pipe over the cool cakes.
Tips to make Red Velvet Cupcake
- Ensure all ingredients are at room temperature for a smooth and even batter.
- Gently fold the dry ingredients into the wet ingredients. Overmixing can make the cupcakes tough.
- For an extra moist crumb, try adding a teaspoon of instant coffee to the batter. The coffee flavour is subtle but enhances the overall taste.
- Get creative with toppings. A sprinkle of red or chocolate pearls adds a festive touch, while chopped nuts or chocolate chips offer a crunchy texture.
FAQs on Red Velvet Cupcake
1. Can I make a larger batch of Cupcakes using the above Red Velvet Cupcake recipe?
Absolutely! Our Red Velvet Cupcake recipe yields 12 crimson beauties, but you can easily double or triple it for a larger batch. Just scale up the ingredients in proportion, bake in batches, and enjoy sharing these delectable delights with your loved ones.
2. How do I know when the cupcakes are done baking?
Watch the edges closely – they're ready when they pull away from the filling cup and achieve a golden-brown top. Alternatively, gently press the centre; it should spring back if done. If uncertain, use a toothpick or skewer. Insert it into the centre, and if it comes out clean or with a few crumbs (not wet batter), your baking is complete.
3. Which red food colouring should I use, gel or liquid?
Feel free to use any food colouring you have on hand. For vibrant cupcakes, opt for gel food colouring as it is ideal. It's more concentrated than liquid, meaning you need less for bold hues. Additionally, it won't impact the batter's consistency, ensuring it remains fluffy and vibrant.
4. How many days do Red Velvet Cupcakes Last?
Red Velvet Cupcakes usually maintain their freshness for 2-3 days when stored in an airtight container at room temperature. For an extended shelf life, refrigerate them for up to a week. Remember to bring them to room temperature before serving to enhance their flavour.