Eggless Red Velvet Cupcakes
Eggless Red Velvet cupcakes that needs basic pantry staples. Requires only a spoon and No bowl.No need to even sift the flour or other dry ingredients. Perfect recipe for beginners and baking with children
Ingredients
- 1 1/2 cups plus 2 tbsp All Purpose Flour/Maida
- 1 cup granulated sugar
- 1 tsp Baking Soda
- 1/2 tsp salt
- 1 tbsp Unsweetened Cocoa Powder
- 1 tbsp White Vinegar
- 1 tbsp Vanilla Extract
- 6 tbsp any odorless oil I used Canola
- 1 tbsp Red Food Color
- 1 cup milk I used 2 percent
- 3-4 tbsp water as needed to thin out the batter
Instructions
- Preheat oven to 350F/180 C
- In your cupcake pan,place liners or grease and flour
- Warm milk and add vinegar and keep aside for 5 minutes(This makes instant buttermilk)
- In a bowl,mix all dry ingredients, making sure there are no lumps(No need to seive,just use a spoon to break any lumps)
- Add wet ingredients-oil,food color and buttermilk(oil vinegar mix)
- Mix well.
- Add 3-4 tbsp water as needed to make it into a thin batter.
- Use a scoop to fill cupcake liners 3/4 full.
- Tap the cupcake pan a few times on the countertop to remove any air pockets.
- Bake in middle rack for 18-20 minutes or till a toothpick inserted in center comes out clean.
- Cool completely before frosting.
Notes
Warm the milk to lukewarm before adding vinegar(30 seconds in the microwave is enough). It is important to have a thin batter to have a moist cake. I used an additional 3 1/2- 4 tbsp of water. Can be baked in an 8-9 inch cake pan.If baking into a cake,bake for 25-30 minutes or till toothpick inserted in the center comes out clean.
Tried this recipe?Let us know how it was!