After Diwali we all preparing for upcoming Christmas.
Want to make red velvet but egg less. And here is the beauties. Red velvet cup cakes.
With a surprise inside. Placed a small rasgulla in every cupcakes.
A white rasgulla in red cakes. Wow look and taste both are amazing.
Couldn’t take the pictures in day light. But you will love it’s taste and texture.
All purpose flour or maida – 1 cup
Whole wheat flour or atta – 1/2 cup
Powdered sugar – 1 cup
Oil – 1/2 cup
Milk – 1 cup
Vinegar – 1 teaspoon
Cocoa powder – 2 teaspoon
Baking soda – 1/2 teaspoon
Baking powder – 1/2 teaspoon
Vanilla essence – 1 teaspoon
Red food colour – 1/4 teaspoon or as required
Mix vinegar in warm milk and keep aside.
Preheat the oven at 180 degrees.
Grease the muffin mould or cup cake mould.
Sieve all the dry ingredients and keep aside.
In a bowl mix together oil and sugar. Beat well. Add vanilla and milk with vinegar. Mix well.
Then add the dry ingredients. Mix well so that it really blend together without any lumps.
I used powdered colour so added in the dry ingredients. Add little and after mixing all the ingredients check the colour add more if require. If you are using jell or liquid colour add at the end and mix well.
Pour the mixture in cup cake mould or muffin pan. Fill 1/4 cup and place one rasgulla on it. Now fill the mould 3/4th.
Bake for 15-20 minutes or until the toothpick comes out clean. Check with a toothpick after 15 minutes. Every oven takes different time. Mine took 18 minutes.
Let the cupcakes cool and remove them from the mould or pan.
You can frost them after completely cooled. I didn’t. Loved it’s plain look.
Drizzle little chocolate sauce and serve.
Or you can make them half before serving.
This post is going to be a part of #FoodieMonday #Bloghop #Theme baking.