These eggless red velvet cupcakes are an absolute classic Valentine’s Day treat! With a mild hint of cocoa powder and topped with a glorious cream cheese frosting.
Watch the video to make Eggless Red Velvet Cupcakes:
How to Make Eggless Red Velvet Cupcakes
As Valentine’s Day approaches, preparing the choicest V-day desserts has become top priority. Last week we made these stunning Strawberry Milkshake Cupcakes. I mean what’s true love if you don’t share a milkshake with your loved one, eh? Today though, we are keeping it simple and classic with these Eggless Red Velvet Cupcakes.
I follow the reverse creaming method to make these cupcakes. Therefore, the dry ingredients go first. This also includes the caster sugar. Once sifted, I like to use a whisk to combine all the ingredients. While sifting, for this particular recipe, you would have to leave the baking soda out for later use. Once all the dry ingredients
Ingredients to make Eggless Red Velvet Cupcakes
Making them is very easy and straightforward. There is one distinct process involved, which, I believe, gives the red velvet cupcake batter its signature velvet texture. This, when baked, results in an incredibly moist cupcake with a tender crumb, fluffy to the last bite. Just before you start scooping out your red velvet cupcake batter into cupcake liners, you add a fizzy solution of vinegar and baking soda into the cake batter. Adding the soda into the acidic vinegar instantly creates a fizzy reaction, which when added to your cupcake batter, helps aerate it generously. This results in a light and fluffy cupcake that pairs impeccably with the tangy cream cheese frosting.
How to make Cream Cheese Frosting:
What’s a red velvet cake without cream cheese frosting? Don’t you just love when you take a bite of the intensely fluffy cake and find your taste buds on overdrive with the silkiest, creamiest cream cheese frosting. Some time back, as part of my baking basics series, I had showed you how you can make the best cream cheese frosting without using icing sugar or powdered sugar. I usually tend to steer clear of confectioner’s sugar especially in frostings. One simple reason for this – the frosting tends to become cloyingly sweet. Besides, you can barely taste the cream cheese. Worse, if you decide to flavour it, you can barely taste it with all the overpowering sweetness.
Enter the boiled milk cream cheese frosting. It follows the exact same process as ermine buttercream frosting. However, for this one, we swap the butter with thick and luscious cream cheese. The original recipe calls for brown sugar instead of caster sugar. The main reason for this is to help impart a mild caramel flavour to the frosting. If this does not appeal to you, you can use caster sugar instead.
Follow these steps to make this classic eggless red velvet cake and celebrate Valentine’s day with the love of your life (In my case, myself 💁🏽♀️😂)
- 220 grams all purpose flour
- 20 grams cocoa powder
- 40 grams cornflour
- 1 teaspoon baking powder
- 200 grams caster sugar
- 65 grams salted butter, softened at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 teaspoon vinegar
- 220 grams milk
- 2 teaspoon red food colour
- 200 mls milk
- 100 grams caster sugar
- 3 tablespoons flour
- 120 grams cream cheese, room temperature
- Preheat oven to 160 C / 320 F
- In a clean bowl, sift the all purpose flour, cocoa powder, cornflour, caster sugar and baking powder.
- Give a good whisk to combine all the ingredients
- Add the softened butter and on low speed on electric beaters, beat until the butter mixes well with the flour and resembles breadcrumbs.
- Add the milk. Beat first on very low speed to combine everything without the milk splattering.
- Once done, increase speed to medium and beat for 2 minutes. After 1 minute, scrape the sides and bottom of the bowl, add the red gel food colour and beat again for 1 minute.
- In a small glass or bowl, take vinegar. Add baking soda. On doing this, the mix will begin to get fizzy.
- Pour this quickly into the cake batter and beat on medium speed until just combined, about 30 seconds.
- In a muffin tray lined with cupcake liners, use an ice cream scoop to add the batter. Fill the liners a little less than 3/4th.
- Bake in the oven at 160 C / 320 F for about 25 – 26 minutes or until a skewer inserted in the center of the cupcakes emerges clean.
- Take the cupcakes out and let them cool down to room temperature.
- Top the cooled cupcakes with the best cream cheese frosting using a Wilton 1M tip and finish off with a sprinkle of crumbled red velvet cake crumbs.