Red Velvet Cup Cake with White Chocolate Frosting

Red Velvet is speciality of neighbour son. Before I started this blog I seldom bake once I start to bake Since I get good red velvet once in every month minimum if not fortnight it never occured to me to bake myself. This weekend When I asked my son what he wants, he wanted to try red velvet cake. Oops I had all the ingredients except cream cheese and red coloring. I dashed to the shop (in a heavy rain) and got both. But my son goes why we need to do cream cheese frosting why not white chocolate? So here you go Red velvet cup cake with white chocolate frosting

Red Velvet:
Recipe Source: Everything Vegan Baking cookbook by Lorena Novak Bull


Soya Milk - 1 Cup
Apple Cider Vinegar - 1 teaspoon
All purpose flour - 1 1/2 cups
Sugar - 1 Cup (I have used brown sugar)
UnSweetened cocoa powder - 2 tablespoon
Baking powder - 1/2 teaspoon
Baking soda - 1 teaspoon
Salt - 1/2 teaspoon
Read food coloring - 1 tablespoon
Oil - 1/3 cup ( I have used sunflower oil. Canola works fine too)
Vanilla extract - 2 teaspoons
Nescafe powder - 1/2 teaspoon


Pre heat oven to 180 degrees
Combine soya milk and vinegar in a bowl. Allow it to sit for 10 mins to thicken. It will appear as if the milk has curdled.. That's fine.
In a large bowl whisk together flour,sugar, cocoa, baking powder, baking soda, salt and coffee powder. Mix throughly. Keep it aside
Add Oil, food coloring, vanilla extract to soya milk mixture and whisk to combine the ingredients
Add dry ingredients in two batch and mix well

Pour this batter in buttered cup cake liners till 3/4 of the cup. Bake this for 18-22 mins or till a toothpick comes out clean when inserted in the middle of cup cakes. Allow it to cool down.

4 1/2 ounces / 128g white chocolate, finely chopped 
1 3/4 cups confectioners' sugar 
1/4 cup milk (Add little by little stop when you reach required consistency)
1/2 teaspoon vanilla extract 
6 tablespoons /85g  (3/4 stick/3 oz./85g) unsalted butter, softened 
Pinch of salt if you are using salted butter ignore it

1. Melt the white chocolate in a double boiler or microwave. Stir until smooth. Let cool to room temperature. Make sure you stir in every 5 sec if you are using microwave.

2. Sift the confectioners' sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Refrigerate until firm enough to frost the cupcakes, about 30 minutes. 


Keep the frosting in the fridge till you need it. When Cake is fully cool down use one spattula to scoop out the frost and apply on the cake. I have followed