Eggless Red Velvet Cupcakes Recipe

Eggless Red Velvet Cupcakes Recipe | Zelish

Homemade Eggless Red Velvet Cupcakes Recipe. These are buttery, soft, moist and fluffy, in short, the best and perfect.

The cupcakes made with very soft, fluffy and moist cupcakes with vibrant red color topped with creamy, luscious cream cheese frosting.

Even though these are made without eggs, you won’t believe that they are really the fluffiest cupcakes you have ever made. The light, airy texture with soft crumbs is perfection.

Cuisine: North India Recipe
Dish Type: Dessert
Preparation Time: 25 Minutes

Ingredients of Eggless Red Velvet Cupcakes Recipe

For making curdled milk (Instead use ¾ cup of buttermilk):

¾ cup Milk at room temperature
½ teaspoon White distilled vinegar

For eggless red velvet cupcakes recipe:

1 cup All purpose flour (Maida)
3 tablespoons Corn flour (corn starch) packed
¼ teaspoon Baking powder
¼ teaspoon Salt
1 tablespoon Unsweetened cocoa powder
¼ cup Unsalted butter softened at room temperature
¾ cup White granulated sugar
1 teaspoon Pure vanilla extract
1 tablespoon Liquid red food color

For baking soda, vinegar fizzy mixture:

½ teaspoon Baking soda
½ teaspoon White distilled vinegar

For cream cheese frosting:

6 oz Cream cheese softened at room temperature
2 tablespoons Butter softened at room temperature
1 cup Powdered sugar (Confectioner’s sugar or icing sugar)
½ teaspoon Pure vanilla extract

How to make Eggless Red Velvet Cupcakes Recipe

Preparation:

Step 1: To make curdled milk, take milk and white vinegar in a bowl.
Step 2: Let it sit for 10-15 minutes on countertop.
Step 3: Within this time, milk will be curdled. Instead of this mixture, you can use buttermilk.
Step 4: While the mixture is resting, prepare the muffin pan by lining the cupcake liners. Keep it aside.
Step 5: Also preheat the oven to 350 degrees F or 175 degrees C for at least 10 minutes.

Making eggless red velvet cupcakes recipe:

Step 1: Take all dry ingredients (all purpose flour, corn flour, baking powder, salt and cocoa powder) in a bowl.
Step 2: Whisk it well till everything is incorporated well. Keep it aside.
Step 3: In another large bowl, take softened butter. Add white sugar.
Step 4: Using spatula, keep mashing and mixing both. (you can use stand mixer with paddle attachment or hand mixer too)
Step 5: You will get sand like texture because here we are using less fat compared to sugar.
Step 6: Now add vanilla extract and red food color. Again mix well.
Step 7: Now add above prepared curdled milk. Using whisk, beat well.
Step 8: Now sift the dry flour mixture into the wet mixture bowl.
Step 9: Now using the whisk, start mixing it. half way through switch to spatula. Do not over mix it. Beat it till you see everything is incorporated well.
Step 10: To make the fizzy mixture, take baking soda and white distilled vinegar. From this step you need to work quickly.
Step 11: Add vinegar to the baking soda. It will starts to fizz up, stir once.
Step 12: Immediately add to the batter. Quickly mix it into the batter.
Step 13: Now divide the batter into prepared muffin pan.
Step 14: Bake into preheated oven for 23-25 minutes. Step 15: Check by inserting a toothpick in the center of the cupcake. If it comes out clean meaning cupcakes are ready.
Step 16: Remove it from the pan and keep on cooling rack for 5-10 minutes.
Step 17: Then remove them from the pan and arrange them on cooling rack and let them cool completely.

Making cream cheese frosting:

Step 1: Take softened cream cheese and butter in a bowl.
Step 2: If doing by hand like me, use the spatula and start mashing and mixing till you get the smooth, paste like mixture. You can use hand mixer or stand mixer with whisk attachment.
Step 3: Now add powdered sugar. Again beat it or mix it using spatula.
Step 4: Then add vanilla extract and mix. If you have mixed by hand using spatula, you will notice that frosting is too thick and heavy.
Step 5: Now switch to wire whisk. Keep beating vigorously for around 5-6 minutes.
Step 6: You will notice the frosting will get soft, smooth and fluffy. It should have spreadable consistency.
Step 7: Now fill up pastry bag or zip lock bag and start piping the frosting on cupcakes.

Step by Step Process How to Make Eggless Red Velvet Cupcakes Recipe with Photo:

Step 1: First make buttermilk substitute. Take milk and white vinegar in a bowl. Let it sit for 10-15 minutes on counter top. Within this time, milk will be curdled. Instead of this mixture, you can use buttermilk.

Step 2: While the mixture is resting, prepare the muffin pan by lining the cupcake liners. Keep it aside.

Eggless Red Velvet Cupcakes Step 3 | Zelish

Step 3: Also preheat the oven to 350 degrees F or 175 degrees C for at least 10 minutes.

Eggless Red Velvet Cupcakes Step 4 | Zelish

Step 4: Now we will mix the dry ingredients. Take all purpose flour, corn flour, baking powder, salt and cocoa powder in a bowl.

Eggless Red Velvet Cupcakes Step 5 | Zelish

Step 5: Whisk it well till everything is incorporated well. Keep it aside.

Eggless Red Velvet Cupcakes Step 6 | Zelish

Step 6: In another large bowl, take softened butter. Add white sugar.

Eggless Red Velvet Cupcakes Step 7 | Zelish

Step 7: Using spatula, keep mashing and mixing both. (you can use stand mixer with paddle attachment or hand mixer too) You will get sand like texture because here we are using less fat compared to sugar.

Eggless Red Velvet Cupcakes Step 8 | Zelish

Step 8: Now add vanilla extract and red food color.

Eggless Red Velvet Cupcakes Step 9 | Zelish

Step 9: Again mix well.

Eggless Red Velvet Cupcakes Step 10 | Zelish

Step 10: Now add above prepared curdled milk.

Eggless Red Velvet Cupcakes Step 11| Zelish

Step 11: Using whisk, beat well.

Eggless Red Velvet Cupcakes Step 12| Zelish

Step 12: Now sift the dry flour mixture into the wet mixture bowl.

Eggless Red Velvet Cupcakes Step 13| Zelish

Step 13: This sifting step will help to avoid lumps in the batter.

Eggless Red Velvet Cupcakes Step 14| Zelish

Step 14: Now using the whisk, start mixing it.

Eggless Red Velvet Cupcakes Step 15| Zelish

Step 15: Do not overmix it. Beat it till you see everything is incorporated well.

Eggless Red Velvet Cupcakes Step 16| Zelish

Step 16: Now switch to spatula, run it around the sides and bottom of the bowl to clean the sides and to mix.

Eggless Red Velvet Cupcakes Step 17| Zelish

Step 17: This way, you won’t miss any dry flour.

Eggless Red Velvet Cupcakes Step 18| Zelish

Step 18: Now take baking soda and white distilled vinegar. From this step you need to work quickly.

Eggless Red Velvet Cupcakes Step 19| Zelish

Step 19: Add vinegar to the baking soda. It will starts to fizz up, stir once.

Eggless Red Velvet Cupcakes Step 20| Zelish

Step 20: Immediately add to the batter.

Eggless Red Velvet Cupcakes Step 21| Zelish

Step 21: Quickly mix it into the batter.

Eggless Red Velvet Cupcakes Step 22| Zelish

Step 22: Now divide the batter into prepared muffin pan. It should be filled only about half way to ¾ way full to get flat surface (not domed like muffins).

Eggless Red Velvet Cupcakes Step 23 | Zelish

Step 23: Bake into preheated oven for 23-25 minutes. Check by inserting a toothpick in the center of the cupcake. If it comes out clean meaning cupcakes are ready. Remove it from the pan and keep on cooling rack for 5-10 minutes

Eggless Red Velvet Cupcakes Step 24 | Zelish

Step 24: Then remove them from the pan and arrange them on cooling rack and let them cool completely.

Eggless Red Velvet Cupcakes Step 25| Zelish

Step 25: Once cupcakes are cooled to room temperature, start making frosting. take softened cream cheese and butter in a bowl.

Eggless Red Velvet Cupcakes Step 26| Zelish

Step 26: If doing by hand like me, use the spatula and start mashing and mixing till you get the smooth, paste like mixture. You can use hand mixer or stand mixer with whisk attachment.

Eggless Red Velvet Cupcakes Step 27| Zelish

Step 27: Now add powdered sugar.

Eggless Red Velvet Cupcakes Step 28| Zelish

Step 28: Again beat it or mix it using spatula.

Eggless Red Velvet Cupcakes Step 29| Zelish

Step 29: Then add vanilla extract and mix. If you have mixed by hand using spatula, you will notice that frosting is too thick and heavy.

Eggless Red Velvet Cupcakes Step 30| Zelish

Step 30: Now switch to wire whisk. Keep beating vigorously for around 5-6 minutes. You will notice the frosting will get soft, smooth and fluffy. It should have spreadable consistency.

Eggless Red Velvet Cupcakes Step 31| Zelish

Step 31: Now fill up pastry bag or ziplock bag and start piping the frosting on cupcakes.

Eggless Red Velvet Cupcakes Step 32| Zelish

Step 32: Use ziplock bag without any decorating tip attachment. You can use wilton 1M star decorating tip.

Eggless Red Velvet Cupcakes Step 33| Zelish

Step 33: Here I have crumbled one cupcake and sprinkled the cake crumbs on top

Eggless Red Velvet Cupcakes Step 34| Zelish

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