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Preparation Time : 15
Cook Time : 40
Total Time : 55
maida (all purpose flour) 1 1/2 cups
cocoa powder 1 tbsp
red color (tomato red) 1 tsp
sugar 1/2 cups
baking powder 1 tsp
baking soda 1/2 tsp
milk (lukewarm) 1 cups
vinegar 1 tbsp
melted butter 1/3 cups
Vanilla essence , pinch of salt. 1 1/2 tsp
Cream Cheese Frosting: cream cheese, room temperature 200 gms
pure vanilla extract 1/2 tsp
powdered sugar 1/2 cups
cold heavy whipping cream 2/3 cups
Preheat the oven at 180°C for 10 minutes.
In a mixing bowl sieve all the dry ingredients together – maida, sugar, cocoa powder, salt, baking powder and baking soda. Mix them well.
Mix the milk with vinegar and keep aside for 5 minutes. The milk will curdle to form buttermilk. Now add color to this mix.
Separately whisk the wet ingredients – prepared buttermilk, melted butter and vanilla essence.
Add it to the dry ingredients and mix well with a spatula or with electric beater till there are no lumps.
Now pour the batter in a cupcake mould and bake at 180°C for about 15 minutes or until done.
Remove and cool.
Directions for Cream Cheese FrostingIn an electric mixer, beat the cream cheese until smooth. Begin adding powdered sugar, creaming thoroughly after each addition. Mix in vanilla extract and cream. Continue adding powdered sugar until frosting has a pearly sheen and thick, gooey yet spreadable consistency.
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