Take lukewarm milk in a bowl and add vinegar to it. Keep it aside to curdle.
Meanwhile sift 3-4 times the dry ingredients - all purpose flour, custard powder, cocoa powder, baking soda and salt.
The dry ingredients are ready. Keep them aside.
The curdled milk is ready.
In a big bowl add oil and sugar.
Mix well till the sugar is dissolved with a hand whisk.
Add the curdled milk and mix well.
Add red colour and vanilla essence. Mix well. The wet ingredients are ready.
Gradually add the sifted dry ingredients in batches to the wet ingredients.
Gently mix all the dry ingredients and mix till the entire mixture is lump free.
Line the cupcake tray with cupcake liner and with a help of spoon pour the batter in it. Fill 3/4 th of the cupcake liner. Tap the baking tray 2-3 times gently to remove any bubbles.
Bake in a preheated oven @ 180°C for 20-25 minutes or till done. Insert a toothpick if it cleans out clean then the cupcake are ready or bake till done.
Remove the cupcake in a wire rack and cool.
The soft and moist eggless red velvet cupcake are ready. Let them cool and then do icing on it.
Enjoy the spongy cupcake with a cup of tea or coffee.