Red velvet cupcakes….. Wonder what’s the allure in them ? Maybe it’s the name that makes it sound all exotic.
I cannot describe the flavour of these cupcakes. They aren’t really chocolate but you do get that hint of cocoa. Its a unique flavour . And since the cupcake isn’t too sweet and is so light , the cream cheese frosting complements it so well! And that white and red combination is a treat to the eyes.
There’s something so addictive about cream cheese frosting, sweetness is tempered with a bit of tang, the texture is creamy and luscious and it’s something you can whip up in a few minutes.
Just like any other red velvet cake recipe, the main and common ingredients here are: baking soda, cocoa powder and buttermilk. The amount of cocoa powder used here is very little . Hence the cupcakes will have very subtle cocoa flavor.
So let’s see how to make the easiest Red Velvet Cup Cakes that are moist and completely egg-free!
Red Velvet Cup Cake (Without Egg)
Course: DessertCuisine: American10
cup cakes25
minutes25
minutes50
minutesThese Red Velvet Cup Cakes are super moist, perfectly sweet, topped with cream cheese frosting…. a total showstopper. Bake these beauties to blend with your Valentine’s day theme.
Ingredients
- For the cake
3/4th cup milk
1tbsp vinegar
1/2 cup castor sugar
1/4th cup oil
1/2 tsp vanilla extract
2 tbsp yogurt
gel food colour, few drops
1 tbsp cocoa powder
3/4th cup cake flour/maida
1/2 tsp baking soda
- For cream cheese frosting
1 cup icing sugar
1 cup cream cheese
1/2 cup butter
1 tsp vanilla extract
Directions
- Preheat oven at 180 degrees. Make butter milk by just combining milk with white vinegar, mix this well and set it aside.
- In a separate bowl combine sugar with oil. After it is well combined add vanilla extract and the yogurt, give this a good mix.
- Into this add in few drops of food colour and mix well.
- Then add the butter milk that was made earlier and mix well.
- Now in a separate bowl add in the cake flour/maida, cocoa powder and baking soda and mix till well combined.
- Now add in the wet ingredients into the dry and mix only until the batter is smooth and there are no lumps. Do not over mix.
- Line a baking try with cup cake liners and using an ice cream scoop fill them up with the cake batter.
- Bake these in the preheated oven at 180 degrees for 20-25 minutes.
- Once they are done just keep them aside and let it cool completely.
- For Cream Cheese Frosting
- Add the cream cheese and butter into a bowl and beat it using a electric beater till the mixture is light and fluffy.
- Then add in the vanilla essence and beat it further.
- Now add in the icing sugar and beat till it is smooth and fluffy.
- Now using a piping bag frost the cup cakes with the cream cheese frosting.
- Once done just decorate them and enjoy!!
Notes
- Instead of gel colour you can also use liquid colour, however you may require at least 1tbsp of it.
- Powdered sugar can be used instead of icing sugar.
- Use a knife or toothpick to check if the cup cakes are done before removing them from the oven.
- Baking time mentioned in the recipe may vary depending on the oven.
- This recipe yields about 10 cup cakes.
- Let the cup cake cool down completely before frosting them.
