Whole Wheat Red Velvet Cupcake
- Total Time: 40 minutes
- Yield: 9 Cupcakes 1x
Ingredients
Units
Scale
To make Red Velvet Cupcake
- Whole Wheat Flour: 1 Cup (150 g)
- Granulated Sugar: 1 cup (150g)
- Cocoa Powder: 2 Tbsp.
- Egg: 2
- Milk: ½ cup
- Vegetable Oil: ⅔ cup
- Baking Soda: ⅔ Tsp.
- White Vinegar: 1 Tbsp.
- Gel based Red Food Colour: 3 drops
- Vanilla Essence: 3-4 drops
- Salt: ½ Tsp.
For Topping:
- Whipped Cream: 200ml (I have used cream with added sugar)
- Vanilla Essence: 3 drops.
Instructions
Making of the Cupcake:
- Preheat oven in 180 degree c for 10 minutes.
- In a bowl sift Whole Wheat Flour along with salt and Cocoa Powder.
- In another bowl take 2 eggs in room temperature and mix using a hand blender until the eggs turn fluffy.
- Add Sugar to it and mix again for 30 second or until sugar mixes properly.
- Add Milk, Vanilla Essence and Red food Colouring and give it a mix again.
- Now add Oil to the mixture and using the bender blend properly.
- In a small Bowl add Baking soda and While Vinegar and it will start bubbling and mix it immediately to the Wet mixture (Egg-sugar-Oil-Milk) and mix.
- Now add Flour mix in three batches to the Wet mixture and mix property using cut and fold method. Don’t overmix in this stage.
- Line a Cupcake tray with Muffin liners and pour 2 Tbsp. of the batter in each Cupcake liner.
- Now bake Cupcakes in the preheated oven for 15 minutes in 180 degree c and check after 15 minute by inserting a toothpick whether the cupcakes are done or not.
- If required bake for few more minutes.
- Remove Red Velvet Cupcakes from the oven and cool on a wire rack.
Making the Topping and finishing Cupcakes:
- Refrigerate the bowl that to be used for whipping the cream and whipping attachment of the blender in refrigerator for 2-3 hours before making the frosting.
- Whipping cream also needs to be refrigerated. I have kept it in the Freezer overnight.
- Now take the cream along with few drops of vanilla essence in the bowl and using the whipping attachment of the blender start blending the cream in medium speed for 2 minutes and then in high speed for one more minute.
- Don’t over blend and make a medium pick whipped cream.
- Take Whipping cream in a piping bag and decorate cakes with the Whipped cream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Leave a Reply