Eggless Red Velvet Cupcake With Cream Cheese

 By Foodynians Recipes
Eggless Red Velvet Cupcake With Cream Cheese
Published: December 10, 2014 

Prep Time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Yield: 12 Servings 

Nutrition facts: 346 calories

Ingredients

Eggless Red velvet cupcake.

• 1 cup all-purpose flour.
• 1 cup whole wheat flour.
• 1/2 cup unsalted butter, melted.
• 1/4 cup sour Cream.
• 3 tsp cocoa powder.
• 3/4 tsp baking Powder.
• 1/2 cup sugar.
• 1/2 tsp Salt.
• 1/2 cup beetroot puree.

Cream Cheese Frosting.

• 1 cup cream cheese.
• 1 tsp vanilla extract.
• 1/2 cup butter.
• 2 tsp fresh cream.
• 1/2 cup icing sugar.

Instructions

• Preheat the oven to 350 degrees F.
• Line a silicon cupcake mould tray with cupcake liners.
• Combine together both flour, salt, baking powder, cocoa powder into a bowl and mix well. Set aside.
• In an another bowl add sour cream, beetroot puree, sugar and melted butter and mix well.
• Once combined slowly stir in flour mixture.
• Spoon the dough into the cupcake liners filling 3/4th.
• Bake for about 8-10 minutes or until set but moist.
• Remove from oven and make cream cheese frosting.
• In a large mixing bowl, beat the cream cheese, fresh cream, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
• Spread over cooled cupcakes.

Eggless Red Velvet Cupcake With Cream Cheese