Eggless red velvet cake

                                             EGGLESS RED VELVET CAKE

INGREDIENTS

• Maida –1 ¼ cup
• Cocoa pwdr – 1 ½ tsp
• Butter milk – 1 cup [room temperature ]
• Oil – 1/3  cup
• Sugar – ¾ cup
• Baking soda – ¼ tsp
• Baking pwdr – ½ tsp
• Vinegar / lemon juice – 2 tsp
• Vanilla essence – 1 tsp
• Red food colour– 2 tsp [ beetroot puree can be also used ]
• Salt – a pinch [optional – I did not add ]

PREPARATION

1. Grease the cupcake mould or use silicon moulds.
2. Powder the sugar .
3. Preheat the oven at 180* C
4. How to make buttermilk for cake – take 1 cup milk at room temperature add 1 tbsp vinegar / lemon juice and mix well . Keep aside for 8 – 10 minutes to curdle .Mix well and use OR use the regular buttermilk .[chaas ]
5. Sieve together the flour + baking pwdr + baking soda + cocoa pwdr twice and keep aside.

METHOD

In a mixing bowl take oil + sugar and beat / whisk it till creamy .

Add vanilla essence + food colour and mix well.

Add the buttermilk and whisk well.

Now add the sieved flour mixture little by little and mix well.

Once the oven is ready ,add the vinegar and mix well .

Pour the batter in the moulds upto ¾  giving space for it to rise .

Place it in the oven and bake it for 15 – 20 minutes till the toothpick inserted in the middle of the cupcake comes clean .

Allow them to cool .

Unmould it and decorate it with any type of frosting/icing.

NOTES

1. Instead of food colour use beetroot puree upto ¼ cup – reduce the butter milk by ¼ cup . Beetroot puree – peel a small beetroot and blend it to fine puree with little water . [ I have not tried this ]
2. Instead of buttermilk you can use milk at room temperature .
3. Batter should not be thick.
4. With the same batter instead of making cupcakes you can bake a regular cake .

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