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Red Velvet Cupcakes - Eggless

Sruthis.Kitchen's picture
Red Velvet Cupcakes contain eggs usually but many people in Indian don’t even touch eggs. So I always try bake cakes or muffins without cake. These Red Velvet Cupcakes are just amazing. Try this one and I’m sure you will never go back to the normal version of making these yummy cupcakes.
Ingredients
  All purpose flour 1 Cup (16 tbs)
  Corn starch 2 Tablespoon
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Cocoa powder 2 Tablespoon
  Unsalted butter 1⁄4 Cup (4 tbs) (room temperature)
  Sugar 3⁄4 Cup (12 tbs)
  Vanilla extract 1⁄2 Teaspoon
  Buttermilk 3⁄4 Cup (12 tbs)
  Red food coloring 2 Tablespoon (as needed)
  Lemon juice 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
For the cream cheese frosting:
  Unsalted butter 1 Tablespoon (room temperature)
  Cream cheese 2 Ounce (room temperature)
  Confectionery sugar 1 Cup (16 tbs)
Directions

GETTING READY
1. Preheat the oven to 350 degrees F.
2. Prepare the muffin cups with the cupcakes liners, set aside.

MAKING
3. In a bowl shift all-purpose flour, corn starch, unsweetened cocoa powder, baking powder and salt, mix using a spoon and set aside.
4. In another bowl combine unsalted butter and sugar and vanilla, cream everything using a hand blender until smooth.
5. Pour buttermilk in parts and blend until well combined, add half of the flour and blend. Finally add the remaining flour mixture and blend until well combined and batter like consistency.
6. In a small bowl combine baking soda and lemon juice and pour this mixture into the batter and mix everything well.
7. Add red food coloring and stir until well combined and you achieve the desired color.
8. Pour the batter halfway through into the muffin tray.
9. Bake in the preheated oven for 20-25 minutes.
10. In the meantime in a bowl combine butter, cream cheese and powdered sugar. Mix everything using a hand blender. Add vanilla and blend until well combined. Once done transfer the icing into the icing bag.
11. Once the cupcakes are done remove and allow it to cool for 10-15 minutes.
12. Frost the cupcakes with cream cheese frosting.

SERVING
13. Serve after a hearty meal.

TIPS
To make buttermilk add water to the yogurt and make it watery consistency or combine 1 cup of whole milk with 1 teaspoon of vinegar or lemon juice.

Things You Will Need
Oven
Muffin tin
Cupcake liner
Hand blender
Icing bag

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Picnic
Ingredient: 
Flour
Channel: 
Cake Channel
Preparation Time: 
40 Minutes
Cook Time: 
45 Minutes
Ready In: 
85 Minutes
Servings: 
6

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Average: 3.6 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 415 Calories from Fat 122

% Daily Value*

Total Fat 14 g21.5%

Saturated Fat 8.4 g41.8%

Trans Fat 0 g

Cholesterol 35.9 mg12%

Sodium 261.2 mg10.9%

Total Carbohydrates 70 g23.4%

Dietary Fiber 2.3 g9.1%

Sugars 44.8 g

Protein 5 g9.9%

Vitamin A 8.3% Vitamin C 0.64%

Calcium 5.3% Iron 9.8%

*Based on a 2000 Calorie diet

Red Velvet Cupcakes - Eggless Recipe Video