Serving red velvet cupcake as your snack or sweet dish at your party is a very good idea. The cupcake looks so beautiful and also tastes so delicious. Everyone would love to eat them and ask for more and more. Right now we are going to share you another eggless recipe about how to make red velvet cupcake which, of course, doesn’t use any eggs at all.
The recipe is so simple and easy that you can try right now at home yet it tastes super yummy that you can’t stop to keep eating the cupcakes. The beautiful red velvet cupcakes are decorated with tasty cream cheese frosting which makes them way more delightful.
(Check out another recipe about eggless coconut cupcake!)
The Beautiful and Delicious Eggless Red Velvet Cupcake Recipe
The recipe that we are going to show you now is created by Rajshri Food. You can check their Youtube channel here. So let’s check the recipe below and make your family occasion becomes more delightful by serving eggless red velvet cupcakes! Enjoy!
The beautiful and delicious red velvet cupcake recipe that is so easy and simple. Serve this to make your occasion way more colorful!
- 1 cup All Purpose Flour
- 1/2 tbsp Powdered Sugar
- 1 tbsp Coco Powder
- 1/2 tbsp Milk Powder
- 1/2 tsp Baking Powder
- 1/2 tsp Soda Bicarbonate or Baking Soda
- 200 grams Condensed Milk
- 3/4 cup Buttermilk
- 2 tbsp Butter, Softened
- 1 tsp Vanilla Essence
- 2 tbsp Red Food Coloring
- 1/4 cup Butter, Softened
- 1 cup Icing Sugar
- 200 grams Cream Cheese
- 1 tsp Vanilla Essence
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Preheat the oven at highest temperature.
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Prepare a large mixing bowl and a flour sieve.
Make the dry ingredients mixture, sieve the flour, cocoa powder, milk powder, and powdered sugar.
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Make the wet ingredients mixture in a separated bowl.
Mix the condensed milk, butter, vanilla essence, and food coloring by a hand mixer.
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Add the dry ingredient mixture little by little to the wet ingredient mixture while whisking the wet ingredient, and also add the buttermilk.
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Add baking soda and baking powder to the batter, and whisk again for the last time.
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Put the batter into cupcake liners, and bake them at 356 F for about 15 minutes.
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Prepare a mixing bowl, add the butter and whisk it for about 30 seconds.
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Add the cream cheese, whisk it with butter, and start adding the icing sugar little by little until you get a creamy texture.
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Add vanilla extract, and whisk it for the last time.
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Put the icing into a piping bag with its nozzle, and refrigerate the icing for about 10 minutes.
Decorate the red velvet cupcakes by using the cream cheese frosting as you wish and you can also add rainbow sprinkles, chocolate chips, or any other garnish as you wish. Happy cooking!
Why should I mix and wet ingredient little by little?