SEP 22

Red Velvet Cake In Jar-Without Eggs

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 flavour has been doing rounds for years now, but Its not exactly vanilla, niether is this chocolate so what is it exactly? The red colour actually does the magic, the buttery rich and soft cake tastes best when topped with a fluffy cream cheese frosting. White cream cheese frosting and red velvet cake are known to be happily married since really long. The red and white combination is truly the best match made on earth.

The only way to keep your health is to eat what you don't want, drink what you don't like and do what you'd rather not

>Mark Twain

How To Make Red Velvet Cake In Jar

Serves 18 mini-jar cakes

Ingredients

• All purpose flour - 1 cup
• Cocoa powder - 2 tbsp
• Condensed milk - ½ cup
• Sugar - ¼ cup
• Milk - ½ cup
• Vegetable oil - 2 tbsp
• Butter - 25 gms / 2 tbsp approx.
• Red food colour - 2 tbsp
• Vanilla Essence - 1 tsp
• Baking powder - 1 tsp
• Baking soda - ½ tsp
• Vinegar - 1 tsp

For cream cheese frosting:

• Cream cheese - ¾ cup
• Icing sugar - 1⅔ cups
• Unsalted butter - ¼ cup
• Vanilla - 1 tsp

Instructions

Preheat oven to 200 degree celsius.

In a large mixing bowl, first sift in the dry ingredients, all purpose flour, cocoa powder, baking powder and keep aside.

Now take another bowl, cream together butter, oil, sugar and condensed milk using a electric beater until light and fluffy.

Add in the vanilla and beat well again until fully mixed.

Mix in the red food colour with milk and mix well.

Now start adding dry ingredients little by little into the wet mixture alternating with milk and lightly fold using a rubber spatula while scraping down the sides.

In a small bowl add baking soda and pour vinegar over it, you will see a fizz coming, just then add the mixture to the batter and fold well until combined. Your batter is ready.

Line your cupcake moulds and grease them with butter or if you want regular cupcakes, you can use cupcake liners.

Use a medium sized scoop to fill the batter into the moulds, if you do not have a scoop, use a spoon and pour the batter till ⅔ rd full.

Now put them to bake in a preheated oven for 15 minutes at 180 degree celsius.

Once done, let them cool and then transfer them to a wire rack. Let cool completely.

For cream cheese frosting, beat the butter, cream cheese and vanilla until light.

The add icing sugar in 4 batches beating well after each addition. You frosting is ready.

To assemble, first crumble the cakes and level the bottom layer of a mason jar using your finger or something which has a flat base.

Then pipe out the cream cheese frosting. You can even spoon out the frosting simply. This is the second layer.

For the third layer, you have to again drop in the cake crumbs and press gently this time, you cannot apply full pressure because you have a layer of frosting below.

Now for the final layer, again spoon out or pipe out the cream cheese frosting.

Sprinkle some cake crumbs from top for garnish.

Chill and then serve.