Eggless Red Velvet Cupcakes | Cream Cheese Frosting | Valentines Day Special with Payal Kapoor Keer

Full written recipe for Red Velvet Cupcake

Prep time: 10-15 minutes
Cooking time: 20-25 minutes
Serves: 8-10

For cupcakes:
Ingredients:
• Butter 100gm
• Castor sugar 15gm
• Vanilla essence 5ml
• Condensed milk 200gm
• Milk 75ml
• Flour 125gm
• Yogurt 55gm
• Baking soda 1 tsp
• Cocoa powder 1 tsp
• Vinegar ½ tsp
• Food colouring 1 tsp
Method:
• Preheat the oven to 165 C & line your cupcake trays.
• Take a large bowl & with the help of a whisk cream the butter, castor sugar & vanilla essence until light & fluffy.
• Further add the condensed milk & whisk until everything gets incorporated.
• Now add the milk & mix until everything is combined.
• Once everything is well combined, add the flour & fold it into the mixture using a spatula, make sure to only mix it until the flour gets incorporated.
• Now in a separate bowl add yogurt & the remaining ingredients, mix everything well using a whisk & pour the yogurt mixture into the cupcake batter, mix until everything combines.
• Using an ice cream scooper, scoop out the batter & fill the lined cupcake trays, lightly tap the trays on a surface & bake at 165 C for 15 minutes or until a toothpick/skewer comes out clean.

For cream cheese frosting:
• In a stand mixer/ large bowl cream the butter until smooth & add the cream cheese, cream it together until smooth again.
• Further add the lemon zest & mix well.
• Now start adding the icing sugar in batches, approximately 1 cup at a time & keep whisking until it becomes smooth & creamy.
• Your cream cheese frosting is ready, put it in the refrigerator for 2-3 hours.
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