My two years old toddler is fond of cupcakes but easily gets bored with the regular chocolate and vanilla ones. Well cupcakes are handy too when you have to travel with a picky eater. That sums up that I tried my hands on the much loved red velvet cupcakes! The colour and the aroma is just right for anyone old or young to fall in love with these beautiful bright cupcakes! The cupcakes were so fluffy and soft that I could not wait to frost them with the classic cream cheese frosting but yes I’ll very soon make a post about the frosting so that you can enjoy these beauties along with the cream cheese frosting!
This recipe includes the guide to make these cupcakes in a oven and also a pressure cooker! I get queries from most of the followers that they don’t have a oven and would like to know if they cook bake in a pressure cooker! Of course you can just that you need the right recipe to go on! Try out these cupcakes and let me know how it was!
Preparation Time : 40 minutes
Yields : 8-10 cupcakes
Ingredients :
Refined Flour / Maida : 1 Cup
Cocoa Powder : 1 tablespoon
Condensed Milk : 1/2 Cup
Milk : 1/2 Cup
Melted Butter / Refined oil : 4 tablespoons
Powdered Sugar : 1/4 Cup
Vinegar : 1 teaspoon
Red food color as required*
Baking Powder : 1 teaspoon
Baking Soda : 1/2 teaspoon
Vanilla Essence : 1 teaspoon
White Sesame seeds : 1 teaspoon (optional)
* You can substitute the red colour with about 4-5 tablespoons of strained raw Beetroot juice if you are making it for your kids. The best way is to use organic food colours which are easily available online and at leading stores. You can use gel, liquid or Powdered colour. If you are not getting a perfect red colour (incase you are using raspberry red colour) try adding a few drops of Lemon yellow colour to balance the red colour.
Method :
You will require a perforated rack with comes along with 5 litre + cookers incase you are baking in a pressure cooker along with 2 cups of salt so that the heat is regulated throughout the baking process. Preheat the pressure cooker or idli steamer in low to medium flame for 10 minutes with 2 cups of salt and place a perforated plate.
Alternatively preheat the oven at 180 degree Celsius for 10 minutes.
For the batter take a big bowl. Add the oil or butter to a mixing bowl, then add the sugar and whip it with a beater or fork. You can use either oil or butter or use half of both as butter lends a wonderful taste while oil keeps the cupcakes moist even if you refrigerate them.
Add in the condensed milk, and whip it for another minute or two. Then add in the vinegar, vanilla essence and half of the milk. Mix well. Add in shifted flour, baking soda, baking powder, cocoa powder and mix well using a hand blender or spatula. Mix in the red food color or beetroot juice along with the leftover milk. Add the milk slowly as you mix it with the ingredients as we do not want a over runny batter if ypu are using Beetroot juice. Add less milk as the water content is adjusted by the juice. However if you are using colour, the entire leftover milk will be required. Mix well. Now if you feel the colour is not accurate for you, feel free to add some more colour or a little lemon yellow food color to balance. In my case, I used liquid raspberry red colour,so I added a few drops of lemon yellow food color to balance the red colour.
Now if you are using a pressure cooker line individual moulds with cupcake liners available in the market or you can place around 5-6 cupcakes liners inside an aluminium cake tin. In this case take two paper cupcake liners so that it can hold the batter. Fill 3/4 of the cupcake liners with the batter and leave some space for it to rise. Drizzle a little sesame seeds over each cupcake in case you want. Close the lid, remove the whistle and gasket and bake for 15 minutes in low to medium flame. Check after 15 minutes with a toothpick, if it comes out clean its ready if not, bake for another 2-3 minutes.
For baking in an oven you csn use cupcake trays and line them with paper cupcakes and fill them to the 3/4 of each cup with the batter.Drizzle a little sesame seeds over each cupcake in case you want. You can also use silicon cupcske moulds available in the market. Place the cupcakes in the oven and bake for 15 minutes at 180 degree Celsius. You can also bake at the same temperature in the convection mode of a microwave. Check after 15 minutes with a toothpick, if it comes out clean its ready if not, bake for another 2-3 minutes.
Place in a rack to cool. Relish these luscious beauties as it is or frost them with Whipped Cream or cream cheese frosting!
My Food World 