Red Velvet Heart Cupcakes - Natural Color - Egg Free

bhavnaskitchen's picture

Feb. 10, 2015

A delicious and velvety cupcake for this valentine, which you simply can't ignore.


Plain yogurt 1/2 Cup (8 tbs)
Oil 1/4 Cup (4 tbs)
Sugar/Natural sweetener 1/3 Cup (5.33 tbs) (White and brown sugar mixed)
Vanilla extract 1 Teaspoon
Cake flour/Plain flour 3/4 Cup (12 tbs)
Egg replace powder 1 Tablespoon (Optional)
Cocoa powder 1 Tablespoon
Baking powder 1/2 Teaspoon
Baking soda 1/4 Teaspoon
Beet root puree 1/4 Cup (4 tbs)



For wet ingredient – in a large bowl, whisk together yogurt, oil, brown sugar and vanilla. Set aside.

For dry ingredients – in a large bowl, sift cake flour, egg replace powder, cocoa powder, baking powder and baking soda.

Mixed together wet and dry ingredients.

Preheat an oven to 350 degrees F.




Add in beet-root puree to the batter and mix well.

Place the heart shape molds over a baking sheet and pour the batter. Bake for 15 – 20 minutes.



Slice the bottom of the cupcakes and sprinkle some powdered sugar.



Serve for dessert. 

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4