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!
You can explore a variety of other delicious cupcake recipes in our collection, from Strawberry Cupcakes to Black Forest Cupcakes and Eggless Chocolate Vanilla Cupcakes.
Show more > Show Less >Ingredients
- 1Nestle Milkmaid Mini
- 1 tablet (42 g), choppedNestle Milkybar
- 1 ½ cup, coarsely powderedDigestive biscuits
- 1 ½ cupDesiccated Coconut
- 3-4 tbsp, thick and strainedBeet root juice
Garnish
- 2-3 tbspDesiccated coconut
How to make Red Velvet Cupcake
- Step 1: In a bowl, add crushed biscuits, desiccated coconut and mix it well. NESTLE MILKMAID mini and make a soft doughy mixture.
- Step 2: Take a modak mould, stuff with the prepared modak mixture and make a cavity in the middle. Stuff the modak with Milkybar chocolate and close the edges.
- Step 3: Scrape out the excess mixture and press the mold well to get the perfect shape.
- Step 4: Demould the modak and transfer it to a serving dish. Garnish it with icing sugar and desiccated coconut.
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 10 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. 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.
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