Eggless Red Velvet Cupcakes

Cupcake Ingredients:
96 x 5cm cupcakes

Plain flour 1 kg
Baking soda 4 teaspoons
Baking poweder 4 teaspoons
Salt 4 teaspoons
Cocoa Powder 8 Tablespoons

Sugar 900 g
Oil 960 ml

Buttermilk and Egg Replacement 1460ml (1350 ml milk + 110ml vinegar)

Vanilla 8 pod (or 8 teaspoon essence)

Beet root powder 8 Tablespoon

Coffee powder 4 Tablespoons
Hot water 400 ml

Pre- steps:

P1.
To make buttermilk and egg replacement: Mix 90 ml vinegar to 1350 ml milk and let it sit for at least 15 to 30 mins.

P2.
Mix 4 Tablespoon coffee with 400 ml hot water.

P3.
Slice 8 vanilla pods and extract the paste within it.

P4
Sieve dry ingredients (Plain flour, Baking soda, Baking Powder, Cocoa Powder and Beet Root Powder) and ADD Salt into the dry ingredients.

P5.
Preheat overn at 180 to 190 degree.

Steps:

1. Mix oil with sugar, then add in pre-prepared buttermilk and egg replacement (from P1).

2. Add vanilla paste into the liquid mixture from #1.

3. Add coffee drink into overall liquid mixture.

4. Fold in dry ingredients into final liquid mixture GENTLY.

5. Scoop or pour into cupcakes cup (3/4 full)

6. Bake at 180 or 190 degree for 18 to 20 mins.


Icing Ingredients:
120 cupcakes

Cream cheese 8 x 80z (room temperature)
Milk 240ml (start with 1/2)
Butter 454g (I use around 1/2 of this)
Vanilla 8 teaspoons
Sieved icing Sugar 8 cups (start with 3 cups and adjust according to taste preference)
Lemon Juice 1 to 2
Zest 2

Steps:
1. Beat soften cream cheese into paste.
2. Add milk, sieved icing sugar, butter (starting with half of each ingredients).
3. Mix into even icing cream and adjust each ingredients to desired texture n taste.
4. Add lemon juice in between to preferred taste.
5. Add lemon zest last before using.