Eggless Pink velvet cupcake n butter cream frosting

Easy to make Pink velvet cupcake

Speaking frankly, I started out making the “Red velvet cupcakes”. The only thing I did differently was not using scary amounts of red food coloring that goes into this cake making it appear fabulously red n instead use a healthier alternative. I have used beetroot pulp to get the pink colour (sadly not red 🙁 ). So…that’s it, nothing more to complain here I guess. I ultimately landed up with this tasty “Eggless pink velvet cupcake”.

For a deeper pink shade, try replacing Cocoa powder with equivalent amount of all-purpose-flour. As I did start out making the Red velvet cupcakes, couldn’t bring this variation in my batter.

So here goes the recipe for Eggless pink velvet cupcake n butter cream frosting.

Eggless pink velvet cupcake with butter cream frosting

Ingredients:
Prep time (For cupcake): 30 mins.; Cooking time: 20-25 mins.
Serves: 16 small cupcakes.

Cupcake

  • Butter – 60 gms.
  • Condensed milk – 200 gms.
  • All-purpose-Flour – 150 gms.
  • Cocoa powder – 1 tbsp.
  • Butter milk – 100 ml.
  • Caster sugar – 40 gms.
  • Beetroot – 1 no. (2 tbsp. Beet juice)
  • Baking powder – 1 tsp.
  • Baking soda – 1/2 tsp.
  • Vinegar – 1/2 tsp.
  • Lemon juice – 1 tsp.
  • Vanilla essence – 1 tsp.

Frosting

  • Butter – 150 gms.
  • Icing sugar – 300 gms.
  • Vanilla essence – 1 tsp.
  • Milk – 1 tbsp.
  • Pink gel food colour – 2 drops

Method:

Cupcake

  • Add the beetroot to a pressure cooker and cook until it gets soft n a knife could easily pass through.
  • Once it’s come to room temperature, peel off the beetroot n cut into cubes.
  • Blitz to a fine purée without adding any water.
  • Strain through a sieve and separate 2 tbsp. of the strained juice.
  • Add vinegar n lime juice to this, give a stir n keep aside.
  • Now sieve the dry ingredients i.e., flour, baking powder n soda and cocoa powder n keep aside.
  • Take butter in a mixing bowl and whip till creamy.
    Further add condensed milk, caster sugar n vanilla essence n whip till fluffy.
  • Add butter milk along with beetroot juice and whisk.
  • Add in the dry ingredients and give a quick whip.
  • Fold the dry ingredients to mix thoroughly in the batter.
  • Pour into lined cupcake mould n bake at 180C for 20-25 mins.

Frosting

  • Take softened butter, icing sugar, vanilla essence n food colour in a mixing bowl.
  • Whip till it gets creamy.
  • Now add very little milk and check for the consistency required, increasing to a max. of 1 tbsp. milk.
  • Give a final whip and transfer the frosting to a clean airtight container.
  • Once the cupcakes have cooled, apply frosting.

Note:

  • Add powdered brown sugar in place of caster sugar, if making red velvet cupcakes.

Recipe steps:

Cupcake

  1. Add the beetroot to a pressure cooker and cook until it gets soft n a knife could easily pass through.
  2. Eggless pink velvet cupcake n butter cream frostingOnce it’s come to room temperature, peel off the beetroot n cut into cubes.
  3. Eggless pink velvet cupcake n butter cream frostingBlitz to a fine purée without adding any water.
  4. Eggless pink velvet cupcake n butter cream frostingStrain through a sieve and separate 2 tbsp. of the strained juice.
  5. Eggless pink velvet cupcake n butter cream frostingAdd vinegar n lime juice to this, give a stir n keep aside.
  6. Eggless pink velvet cupcake n butter cream frostingNow sieve the dry ingredients i.e., flour, baking powder n soda and cocoa powder n keep aside.
  7. Eggless pink velvet cupcake n butter cream frostingTake butter in a mixing bowl and whip till creamy.
  8. Eggless pink velvet cupcake n butter cream frostingEggless pink velvet cupcake n butter cream frostingFurther add condensed milk, caster sugar n vanilla essence n whip till fluffy.Eggless pink velvet cupcake n butter cream frostingEggless pink velvet cupcake n butter cream frosting
  9. Add butter milk along with beetroot juice and whisk.
  10. Eggless pink velvet cupcake n butter cream frostingEggless pink velvet cupcake n butter cream frostingEggless pink velvet cupcake n butter cream frostingAdd in the dry ingredients and give a quick whip.
  11. Eggless pink velvet cupcake n butter cream frostingEggless pink velvet cupcake n butter cream frostingFold the dry ingredients to mix thoroughly in the batter.
  12. Eggless pink velvet cupcake n butter cream frostingPour into lined cupcake mould n bake at 180C for 20-25 mins.Eggless pink velvet cupcake n butter cream frostingEggless pink velvet cupcake n butter cream frostingEggless pink velvet cupcake n butter cream frosting

Frosting

  1. Take softened butter, icing sugar, vanilla essence n food colour in a mixing bowl.Eggless pink velvet cupcake n butter cream frostingEggless pink velvet cupcake n butter cream frosting
  2. Eggless pink velvet cupcake n butter cream frostingWhip till it gets creamy.
  3. Eggless pink velvet cupcake n butter cream frostingNow add very little milk and check for the consistency required, increasing to a max. of 1 tbsp. milk. Give a final whip and transfer the frosting to a clean airtight container. Once the cupcakes have cooled, apply frosting.Eggless pink velvet cupcake n butter cream frosting
 

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