Soft ,like velvet, with just a hint of cocoa and a kiss of coffee.
I'm a believer, not a belieber -mind that. I think that has past now.I believe that every red velvet cake must be yummy.
And the frosting must add a kick to the taste.
This one does.
This is a modified version of my Rainbow cake ,a lot of people who I know avoid eggs. So....
This is a yummier version of the earlier Red Velvet Cupcakes.
for the
Eggless Red Velvet Cupcakes...
you need
1 1/4cup plain flour1 cup ground sugar or caster sugar1 tsp baking powder1 tsp bicarbonate of soda2 tbsp cocoa powder1 tsp coffee powder1/2 tsp salt1 cup whole milk1/3 cup refined vegetable oil or melted butter1 tsp vanilla essence2 tbsp liquid red color l used powder food colour1 tbsp vinegar
Turn the oven on to 180C. Line your muffin tray with cupcake liners.Sift all the dry stuff into one big bowl.Yes ,even the sugar. No , not the coffee.
OK, if you don't want to sift the sugar, put it in the bowl first and then top with the sifted stuff. In another bowl mix the liquid stuff and the food color. I denied my batter the liquid from the colour, so I added an extra tbsp water highly concentrated coffee decoction. If you are using instant coffee, now is the best time to blend it in.All red and ready. 
Add in the wet to the dry and blend. The blender was already out as I made a genoise, but a balloon whisk will do too.Ice cream scoop for equal measures.
12 cupcakes and 2 extra.
Pretty already.
In the oven for 18 maybe 20 minutes and out to cool.The frosting was already done , all I did was pipe it on.
A spray of food color and toppings of sprinkles.
To keep the borosil glassware company..
Sweet Child smuggled out a few while I was dressing the Pineapple genoise. ..and the rest were gone before we could say boo...
Well I would be lying if I say that I never tasted any...
Totally easy and drool worthy.
Coming up ...the Pineapple Genoise...
