Name: Eggless Red Velvet Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/2 cups plus 2 tbsp All Purpose Flour/Maida; 1 cup granulated sugar; 1 tsp Baking Soda; 1/2 tsp salt; 1 tbsp Unsweetened Cocoa Powder; 1 tbsp White Vinegar; 1 tbsp Vanilla Extract; 6 tbsp any odorless oil (I used Canola); 1 tbsp Red Food Color; 1 cup milk (I used 2 percent); 3-4 tbsp water as needed to thin out the batter

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These egg free Red Velvet cupcakes are so moist and light, and so easy to make with pantry staples available in every home. With only a bowl and spoon and no additional equipment needed, its a great beginner recipe. It’s great for children who are just foraying into baking.

After the super success of my Vegan Chocolate cupcakes, topped with Chocolate Buttercream Icing, I decided to try out the Red velvet cupcakes for my daughters birthday. They were a huge hit with her friends and all of them were gone in no time! Some of my other popular eggless desserts are Blueberry Crumble, Mango Mousse-No Eggs,Gelatin or Agar Agar, Cookie Pizza/Fruit Pizza, Dates Walnut Cake- An Eggless Vegan Cake and Chocolate,Dates and Nut Laddoo.

Basically, the Red velvet cupcake is a variation of the chocolate cupcake, the cocoa powder is reduced a little and the red food color takes center stage to give it the bright red color.The buttermilk enhances the bright red color,though I do want to try a vegan version at some point.

I played around with the quantity of cocoa and the amount of water, till I was satisfied with the color and the texture-so this truly is a tried and tested recipe. I crumbled a cupcake and used it for garnishing. The red crumbs on white cream cheese icing looks amazing. This is a great dessert for Christmas as well as Valentines day.

So here is the written recipe followed by the pictorial one-

Eggless Red Velvet Cupcakes

Aanchal Gupta

Eggless Red Velvet cupcakes that needs basic pantry staples. Requires only a spoon and No bowl.No need to even sift the flour or other dry ingredients. Perfect recipe for beginners and baking with children

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Prep Time 10

Cook Time 20

Total Time 30

Course Dessert

Cuisine American

Servings -13 cupcakes

Ingredients

1 1/2 cups plus 2 tbsp All Purpose Flour/Maida
1 cup granulated sugar
1 tsp Baking Soda
1/2 tsp salt
1 tbsp Unsweetened Cocoa Powder
1 tbsp White Vinegar
1 tbsp Vanilla Extract
6 tbsp any odorless oil I used Canola
1 tbsp Red Food Color
1 cup milk I used 2 percent
3-4 tbsp water as needed to thin out the batter

Instructions

Preheat oven to 350F/180 C
In your cupcake pan,place liners or grease and flour
Warm milk and add vinegar and keep aside for 5 minutes(This makes instant buttermilk)
In a bowl,mix all dry ingredients, making sure there are no lumps(No need to seive,just use a spoon to break any lumps)
Add wet ingredients-oil,food color and buttermilk(oil vinegar mix)
Mix well.
Add 3-4 tbsp water as needed to make it into a thin batter.
Use a scoop to fill cupcake liners 3/4 full.
Tap the cupcake pan a few times on the countertop to remove any air pockets.
Bake in middle rack for 18-20 minutes or till a toothpick inserted in center comes out clean.
Cool completely before frosting.

Notes

Warm the milk to lukewarm before adding vinegar(30 seconds in the microwave is enough). It is important to have a thin batter to have a moist cake. I used an additional 3 1/2- 4 tbsp of water. Can be baked in an 8-9 inch cake pan.If baking into a cake,bake for 25-30 minutes or till toothpick inserted in the center comes out clean.

Keyword depression cake, egg freecake, eggless baking, eggless cake, eggless cupcake, eggless red velvet, vinegar cake

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Ingredients