Savoury Red Velvet Cupcakes

By Chef Amrita Raichand

From Mummy Ka Magic

Prep: 45 minutes

Cook: 20 minutes

Method: Moderate

Course: Snack

Type: Fusion

Key Ingredients:

These red velvet savoury cupcakes made tastier with feta cheese topping

Short History: Red Velvet Cake gained its present form owing to several socio-economic conditions besides the developments taking place in the culinary world in the United States of America. The Great Depression, the second World War and the resulting shortage of some ingredients, the evolution of, and the rising popularity of the velvet cake (softer cakes) of the Victorian era are what gave us the Red Velvet. While, Adams Extract Company popularised Red Velvet Cake so as to increase the sales of their red food colour. It is also said that the Red Velvet Cake is a cross between the Devil’s Cake and velvet cake..

What is Savoury Red Velvet Cupcakes: Red Velvet Cakes are traditionally scarlet-, crimson- or red-coloured cakes that get their deep colour from artificial colouring or the juice of a beet. They are a pleasant blend of mild cocoa and slight tartness owing to the use of buttermilk or vinegar..

Top ways to prepare: You can use 1 ½ cups of buttermilk instead of yogurt..

Cooking Tips: Use non-stick cupcake liners for a Red Velvet Cake recipe. Do not overfill the cupcake batter in the liners. When making a Red Velvet Cakes recipe ahead of time, frost the entire visible surface to keep the moisture intact. Preheat the oven to the said temperature when baking a recipe of Red Velvet Cakes. Do not over- or under- mix either the Red Velvet Cake batter or the frosting. After baking the Red Velvet Cake, remove from the oven and let it cool to room temperature..

Serving Suggestion : Red Velvet Cakes are a dessert. They are generally had as it is or with hot cocoa..

Ingredients

Fresh beetroot juice 2 tsps
Refined flour (maida) 1¼ cups
Butter 1 cup
Yogurt 1 cup
Baking soda ½ tsp
Baking powder 1 tsp
Salt 1 pinch
Icing
Feta cheese 1 cup
Fresh cream 1 cup

Methods

Preheat oven at 180º C.
Take butter in a mixing bowl and cream it with an electric beater till light. Add yogurt and beat again. Add beetroot juice and beat well.
Sift together flour, baking soda, baking powder and salt into the butter mixture. Fold in well to make a smooth batter.
Fill a piping bag with the batter.
Place individual silicon moulds on a baking tray and line them with fancy paper liners. Pipe the batter into the moulds, filling them upto ¾. Tap lightly.
Keep the tray in the preheated oven and bake for 20 minutes. Remove from the oven and cool down to room temperature.
To make icing, take feta cheese in a bowl. Add cream and whisk till well combined and smooth.
Fill this mixture into another piping bag fitted with a star nozzle.
Demould muffins with the paper liners and keep them on a serving platter. Pipe icing rosettes on top and serve.