Red Velvet Cupcakes with Dairy whip frosting
- 220 gmsFlour
- 200 gmsDlecta Dairy whipping cream
- 20 gmsIcing sugar
- 50 gmsEgg replacer
- ½ tspSalt
- 30 gmsCocoa Powder
- 200 gmsSugar
- 200 mlOil
- 250 mlButtermilk
- 10 mlVinegar
- A dropVanilla essence
- Red food colourAs required
Preheat the oven to 180⁰C
Line a muffin pan with cupcake wrappers.
Whisk the oil, buttermilk, vinegar, vanilla essence and sugar together.
Mix the flour, egg replacer, salt and cocoa powder together.
Mix the dry ingredients to the oil mixture and stir till no lumps are visible.
Add the red color to the mixture little by little, checking the color carefully.
Pour the mixture into the cupcake wrappers and bake for 20-30 mins.
Let the cupcakes cool down.
Whip the Dairy whip cream with icing sugar(optional).Till soft peaks.
Pipe out rosette with star nozzle on red velvet cupcake.
Decorate with red velvet crumbs or chocolate garnish.