These Cupcakes are a mini version of the Red Velvet cake which is really popular. I made few changes to the original recipe by using thick yogurt/curd instead of sour cream or buttermilk that normally used and it turned out delicious. There is absolutely no difference, kids loved it.
To get the bright red colour and the velvety texture, I added beetroot extract along with the gel red colour.
The best icing that goes with Red Velvet Cake is Cream Cheese frosting. Buttercream can be used but cream cheese flavour goes well comparitively.
Preparation Time : 15 minutes
Bake Time : 22 minutes
Makes : 15 cupcakes
All purpose Flour : 1 1/4 cups
Unsweetened Cocoa Power : 1/4 cup
Baking Soda : 1/4 teaspoon
Butter : 1/2 cup softened
Sugar : 1 cup
Eggs : 2
Thick yogurt/ Greek yogurt : 1/2 cup
Cold milk : 1/4 cup
Red gel food colour : 1 teaspoon
Beetroot extract : 2 tablespoons
Vanilla Extract : 1 teaspoon
For Cream Cheese Frosting:
Unsalted Butter : 1/2 cup (1 stick) softened
Cream cheese : 8 oz (226 grams) at room temperature
Vanilla extract : 1 teaspoon
Salt : 1/4 teaspoon
Powdered Sugar : 3 cups
Pre heat the oven to 350 degrees F.
In a bowl, add flour, cocoa powder, baking soda, salt mix well and set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, yogurt, milk, food colour, beetroot extract, vanilla and mix well.
Add the dry ingredients and mix to combine on low speed. Do not overblend.
Line the muffin tray and spoon the batter into the cups filling 2/3 full.
Bake for 22 minutes or until a toothpick inserted comes out clean. Remove from the pan and let them cool.
For the frosting: Add all ingredients list under for frosting and beat till the mixture is smooth and fluffy.
Let the cup cupcakes cool completely before decorating them.