Red colour is magical. It is the colour of fire and blood. Associated with energy, passion, power and of course love. And what better way of appreciating the magical power of red other than in cupcakes. Red velvet cupcakes are simply perfect for all occasions.
“Show them you care,
make their day,
bake them a batch of red velvet cupcakes, today.”
(Told you they are magical, they bring out the poet in me. )
Love has a new name – Eggless Red Velvet Cupcakes
These red velvet cup cakes are light, fluffy, have a subtle chocolate flavor and totally eggless. The red colour of these eggless red velvet cupcakes comes from the red food colour. Try to use the best quality red food colour you can find. I got over-board and pour lots and lots of gel food colour, later regretted for using such a large amount. Anyways, it’s a pretty red and they look awesome!
Secret to moist and fluffy eggless red velvet cupcakes
One thing you have to remember when making these eggless red velvet cupcakes is that do not ever over-beat them. If I have mentioned, “beat them for 30 sec.” then beat them for 30 seconds on the clock, please. If you listen to me your cupcakes will have a perfect, fluffy and moist crumb or if you don’t listen to my instructions and humble-requests, your cupcakes will have a dry, hard and dull crumb. So, chose wisely, which type of red velvet cup cakes you would like to create and later – eat, duh!
Which cocoa powder to buy?
The mild chocolate flavor of these red velvet cup cakes comes from the cocoa powder. I mostly use “Hershey’s cocoa powder”. The only time I don’t use it is when it’s not available in the market. My second option is “Cadbury’s Cocoa Powder“, please note, not the drinking chocolate, Cocoa Powder, kapish?
Which Frosting to chose?
Typically, red velvet cupcakes are topped with luscious swirls of “Cream cheese frosting”. You can go ahead and either make it yourself or buy from super-market. You can also try using whipped cream as a frosting for these cupcakes. I tried it and they were awesome. So, it’s totally up to you. Ask for me, I would rather have them plain this time, just enjoying the red colour, the airy texture and the amazing kick I get out of every one of them.
This recipe makes 12-14 regular size cupcakes.
Got this recipe from “Eggless Cooking”
- All-purpose flour————— 1¼ cup
- Castor sugar——————- 1 cup
- Cocoa powder—————— 2 tbsp
- Baking powder—————— ½ tsp
- Baking soda——————– ½ tsp
- Salt—————————– ½ tsp
- Milk—————————– 1 cup
- Vinegar————————- 1tsp
- Oil—————————— ⅓ cup
- Red food colour—————– as needed to make the batter bright red
- Vanilla Essence—————— 1 tsp
- Pre-heat oven to 180C.
- Sift flour, baking soda, baking powder, salt and cocoa powder.
- Add in sugar and give it a good stir, till everything mixes well. Set aside.
- In another small bowl add vinegar to (room-temperature) milk and set aside for 5 minutes or until milk curdles.
- Once it curdles, stir in oil, red food colour and vanilla essence.
- Now take the flour plus sugar bowl and make a whell in the centre, pour in the liquid ingredients and stur gently.
- Beat for only 30 seconds, do not over beat it please. Otherwise your cup cakes will not be fluffy and moist.
- Once it’s silky smooth, pour into 12-14 cup cake cases and bake for 15-17 minutes, depending on your oven.
- Once done, check if the toothpick inserted in the centre of the cup cake comes out clean or has one or two cooked crumb on it.
- Leave them in the pan for 3-5 minutes and then lift and gently place them on a wire stand.
- Cool completely before icing.
Now, you don’t have to buy expensive gifts to show them how much you care, how much you love. Just bake a batch of these eggless red velvet cupcakes and make them read this post hehehehehe
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