India Food Network India

Recipes,Snacks,Light Bites,Desserts

Feb 07, 2013




5-6 people



    - 125g flour.
    - 1/2 tsp vanilla essence.
    - 1/2 tsp vinegar.
    - 1/2 tsp baking soda.
    - 1/4 tsp baking powder.
    - 1/4 tsp salt.
    - 1 egg.
    - 150g sugar.
    - 57g butter.
    - 120g butter milk.
    - 10g cocoa powder.
    - 2 tsp red colour.
    For the frost:
    - 227g cream cheese.
    - 60g icing sugar.
    - 75g double cream.
    - 1/2 tsp vanilla essence.


  • In a bowl, add butter
  • Cream the butter
  • Add sugar to the butter
  • TIP: Don’t try and dissolve the sugar
  • Once the butter and sugar become uniform, add the egg
  • Mix well
  • Once the mixture is homogenous, add the vanilla essence
  • Keep the wet mix aside
  • In a bowl, add the flour
  • Add cocoa powder
  • TIP: Sift the cocoa powder before use
  • Mix well
  • Add baking powder
  • Add salt
  • Mix well
  • Keep the dry mix aside
  • To the buttermilk, add the red colour
  • Keep the colour mix aside
  • Add the dry mix to the butter mix
  • TIP: Add only half the mix at a time
  • Mix well
  • Add the red colour
  • TIP: Don’t panic if the mix is lumpy
  • Add the rest of the dry mix
  • Mix well
  • Add the baking soda to the vinegar
  • Mix it and add it to the red mixture
  • Mix well
  • Fill the mixture into the cupcake moulds
  • Bake in a preheated oven at 180 degrees for 12 mins
  • For the frost:
  • In a bowl, add the cream cheese
  • TIP: Ensure the mixture is at room temperature
  • Add the icing sugar
  • TIP: Sift the icing sugar before use to avoid lumps
  • Cream the mix
  • Pour in the cream
  • Mix till smooth
  • Add vanilla essence to add flavour to the cream
  • TIP: Refrigerate for 1 and 1/2 hrs before use
  • Put the cream into a piping bag and ice the cupcakes
  • The cupcakes are ready to serve

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