Wednesday, December 23, 2015

EGGLESS RED VELVET CAKE/MUFFINS: GUEST POST BY SANDHYA KINI MAYENKAR

EGGLESS RED VELVET CAKE/MUFFINS : GUEST POST BY SANDHYA KINI MAYENKAR

As we are in the festive season, let me wish you, my readers, a very Merry Christmas and a Happy New Year.

I am grateful to my friend, Sandhya Kini Mayenkar for so readily agreeing to contribute a guest post to my blog despite the busy Christmas season when she does what she loves- teach people to bake cakes in sunny Goa. Do check out her Facebook Page: Skm Kitchen D'lites. 

She says, "All these cake pics are of the same recipe, done in 3 different ways
For heart shaped plain red velvet I just sieved icing sugar on a decoration template over the cake."

Many thanks, Sandhya for your recipe and pictures.


Ingredients:
  • Maida, 1 and 1/2 cups
  • Thick Yogurt, 1 cup OR Warm Milk + white vinegar, 1 tsp*
  • Granulated Sugar, 3/4 cup
  • Baking Soda, 1/2 tsp
  • Baking Powder, 1 and 1/4 tsp
  • Refined Oil/Melted Unsalted Butter, 1/2 cup
  • Vanilla Essence, 1 tsp
  • Salt, 1/2 tsp
  • Cocoa Powder, 1/2 tsp
  • Red Colour, a pinch, or as required
*Please note warm milk + vinegar is equivalent to yogurt so you can use either.

Method:

Sieve all the dry ingredients (maida, baking powder, baking soda, salt, colour, and cocoa) three times and keep aside
Cream the sugar and curds till all the sugar is dissolved
Add the oil and vanilla essence and mix well
Fold in the dry ingredients into the wet mixture
Pour into cake tin or muffin moulds and bake in a pre heated oven to 180 degrees for 15-20 minutes
Cool completely before you do any icings
Usually topped with cream cheese frostings

For Cream Cheese Frostings:  1 cup unsalted cream cheese combined with 1 cup heavy whipped cream. Colour and essence as per choice.
Combine well and pipe on your cake with the required decorations.


With the same batter, we can also make these yummy, beautiful muffins!