How to bake a Red Velvet Cupcake without eggs, or even an oven

No oven? No problem. Don't want eggs? No sweat. You can still have this classic cupcake and eat it, too.

Red Velvet Cupcakes_759_Cooking Shooking

Pillowy soft and moist red velvet cupcakes that don’t need an oven to cook. (Source: Cookingshooking)

Velvet-soft, fluffy sponge cake with a hint of vanilla, topped with a slightly tangy cream cheese frosting. What’s not to love about a red velvet cupcake? The flavour and the colour are a riot with the kids, and if you’re baking them with the humble pressure cooker, you’re sure to win some cupcake points.

Red Velvet Cupcakes with Cream Cheese Frosting
(Serves 8)
Ingredients
1 cup – Flour/Maida
1/2 tbsp – Cocoa powder
1/2 cup – Condensed milk
1/2 cup – Milk
2/3 cup – Cream cheese
2 tbsp – Oil
2 tbsp – Butter
1/4 cup – Sugar
1 tsp – Vinegar
1/2 tsp – Red food colour
1 tsp – Baking powder
1/2 tsp – Baking soda
1 tsp – Vanilla essence
1 1/2 cups – Salt (for baking)

For the cream cheese frosting
1/4 cup – Unsalted butter
1 tsp – Vanilla essence
1 1/2 cups – Powdered sugar (sifted twice, after measuring)

Method

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For the cupcakes
* To make the batter, start by adding the oil and butter to a mixing bowl, then add the sugar and whip it. Then pour in the condensed milk, and whip it for 1-2 minutes. Add the vinegar, vanilla essence and 1/4 cup of milk. Mix well.
* Sieve the flour, baking soda, baking powder, cocoa powder over this and mix. Then mix the red food colour with the rest 1/4th-cup milk and add this to the batter. (If you’d like a deeper or lighter colour, feel free to tweak it to taste. In my case, it was raspberry red, I added a couple drops of lemon yellow food colour to balance the red colour.)
* Line cupcake tins with paper cup moulds. Divide the batter into eight cupcakes.
* Preheat a cooker in low-medium flame for 10 minutes, with 1 1/2 cups of salt, a wire rack and a perforated plate.
* Place the cupcakes in the cooker (in mine, I could place four), close and bake for 15 minutes in low-medium flame. Check after 15 minutes with a toothpick, if it comes out clean it’s ready, if not, bake for 2-3 minutes more.
* Take the cupcakes out and let them cool.
* You can bake the rest cupcakes in similar batches.

For the frosting
* In a bowl, add the cream cheese and butter, and beat it for around a minute.
* Add the vanilla essence and one-third of the powdered sugar and whip till incorporated. Then add another one-third and whip, and finally the remaining portion. Whip the frosting for 2-3 minutes more. The cream cheese frosting is ready.
* Pour the frosting into a piping bag and pipe the frosting in the cupcakes. Sprinkle with confectionery or cake crumbs. Enjoy!

Notes
This recipe makes eight cupcakes. But you can sneak in and get 1-1.5 tbsp of batter from around the bowl and bake it in tartlet mould lined with a mini-sized mould with the normal-sized cupcakes. After all the cupcakes cool down, you can use that mini cupcake to make crumbs that can be used as topping on the cheese frosting.

You can watch the recipe and methodology here as well.

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