Eggless Red Velvet Cupcakes
Treat yourself to moist and fluffy red velvet cupcakes topped with buttercream frosting. No one can guess these light and delicious cupcakes are egg-free and nut-free. These Eggless Red Velvet Cupcakes are amazing and will soon become your favorite too!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 18 CUPCAKES
- 2/3 cup Oil or unsalted vegan butter
- 1 cup Vegan Milk or Regular Milk
- 1 tablespoon Vinegar
- 1.5 cup Superfine Sugar
- 2 teaspoon Vanilla essence
- 1/2 cup Water
Assemble all the dry ingredients.
Measure sugar and butter/oil.
Vegan Milk should also be at room temperature. (see notes above)
Sift all the dry ingredients together.
Set it aside.
Preheat oven @ 350 degree F. In a bowl cream butter and sugar together. Add vanilla essence and food color.
Keep mixing. Add dry ingredients spoon by spoon alternating in between with milk and water. Meaning - add a spoon of dry ingredient + a spoon of milk + a spoon of water. Repeat the process till you finish all the ingredients.
Finally pour vinegar and beat it well. Vinegar needs to be added at the last. This creates a bubbly reaction (because of baking soda) and that will cause the cupcakes to rise well.
Line the muffin/cupcake tray with cupcake liners. This batter will be thin and liquid-y.
Pour and fill your cupcake liners 1/2 to 2/3 full of batter.
Place it in the hot oven.
Bake for 25-30 minutes.
Perfectly baked cupcakes.
Mine took 24 minutes to bake.
Moist and fluffy Red velvet cupcakes are ready.
Allow them to cool for few minutes and then unwrap the moist and fluffy cupcakes and enjoy.
If the cupcakes are stuck to the liner, then use a paring knife and run it across the edges to loosen the cupcake.
You can either sprinkle some powdered sugar on top or...
Prepare a buttercream frosting and..
Enjoy red velvet cupcakes with buttercream frosting with some sprinkles on top. :)
Same batter can be used to make a red velvet cake.
Pour batter into a greased 8 inch spring-foam and....
Bake @350 degree F for 28-30 minutes.
Or until the toothpick comes out clean.
FOR BUTTERCREAM FROSTING
Beat vegan butter for 5 minutes until light and airy. Butter will loose most of it's yellow color at this point. Slowly add powdered sugar/icing sugar (spoon by spoon) and beat until it is well blended. Add milk to thin out it's consistency. If you like you can add food flavoring at this point. Mix again. Icing is good for 1-2 weeks in your fridge and for a month in your freezer.
Decorate your cupcakes /cake with buttercream frosting and enjoy!
Calories: 367kcal | Carbohydrates: 50g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 204mg | Potassium: 68mg | Sugar: 37g | Vitamin A: 545IU | Calcium: 34mg | Iron: 0.9mg