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🧁RED VELVET CUP CAKE🧁60 gms Butter, 50 gms Milkmaid, 1 tsp Vanilla Essence, 2 tbsp Beetroot paste,½ tsp vinegar, 1/3 cup...
20/09/2024

🧁RED VELVET CUP CAKE🧁

60 gms Butter,
50 gms Milkmaid,
1 tsp Vanilla Essence,
2 tbsp Beetroot paste,
½ tsp vinegar,
1/3 cup Buttermilk (2 tbsp curd (slightly sour) + 1 tbsp water(slightly heape)
65 gms Plain Flour,
10 gms or less Cocoa Powder, ¼ tsp Baking soda,
¼ tsp baking powder,
½ tsp or more Red gel color,

For Beetroot Puree Pressure cook beetroot and make paste in a mixie with little water. Sieve and use.
Method :
Beat condensed milk and butter till fluffy. Sieve all the dry ingredients. Add it to the condensed
milk mixture, also add all other ingredients and pour the batter in cup cake moulds. Bake for 20 min in a preheated oven at 180.

20/09/2024

🧁VANILLA CUP CAKE🧁
180 gms All purpose flour (maida),
1 tsp baking powder,
½ tsp baking soda,
5 tbsp / 75 gms butter,
200 gms condensed milk,
1 tsp vanilla essence,
100 ml Aerated water (Drink) (approx).
Method:
Preheat the oven at the highest temperature (mine is a bajaj otg, its maximum temperature is 250°).
In bowl sieve together flour, baking powder and baking soda. Cream condensed milk and butter, add the essence. Fold in the flour along with Aerated water till you get a dropping consistency. Evenly fill in the muffin cups and bake for 20 to 25 min at 180

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