Eggless red velvet cupcakes
Updated: Apr 30, 2021
Having making red velvet cupcakes many times, but always with the addition of eggs, I felt a bit shaky when someone asked me for this eggless version. However, I browsed through a few recipes online and decided to go with my gut feeling - using oil instead of butter to lend the softness and not using condensed milk as that may have impacted the delicate balance of cocoa, buttermilk and vanilla which gives the red velvet its classic taste.
Below recipe makes about 12 big muffins or 24 small ones. I have also made a trial batch by halving each ingredients exactly in half, it made 7 muffins.
Ingredients:
1 cup powdered sugar (200 gm)
1 and 1/2th cups (approx 180 grams) plain flour
1 tsp baking soda
1/2 cup vegetable oil (120 ml)
1 tsp vanilla extract
1 and 1/4th cup Milk (250 ml)
Approx 3-4 tablespoons yogurt (70 ml)
2 tsp red food colour
1 and 1/2 tablespoon Cocoa powder
2 teaspoons lemon juice
Method:
Heat the oven to 180°c.
In a separate bowl mix together the milk and lime juice, let this sit for 5 mins so it makes the buttermilk
Sift the flour, coco powder and baking soda in a bowl and mix to combine
Beat oil and sugar till it is pale
Fold in the dry mix and buttermilk and yogurt in an alternate fashion starting and ending with dry ingredients
Add vanilla extract and red food colour
Line 12 cupcake moulds with liners and fill the moulds upto 2/3rd full.
Bake the cakes for 20-21 mins
Let them cool and begin with the swirl rose icing
Frosting: Ingredients:
1 tsp vanilla extract
100 gm heavy whipping cream
2-3 tablespoons icing sugar
One star tip icing nozzle and icing bags, few drops of red colouring
Method:
Whip cream till soft peaks form
Add in sugar and continue to beat till a you have defined peaks
Add few drops of vanilla extract
Let the icing set in refrigerator for about half an hour
Make a 2 tone icing by adding a few drops of red colour to one side of the piping bag
Pipe out rosettes on the cooled cupcake tops and sprinkle with decorations as desired
