Eggless Red Velvet Muffins Recipe
Red velvet- as the name sound, these cupcakes are velvety, soft and absolute treat to your taste buds. These cupcakes are sweet with hint of sourness making it a classic recipe for dessert lovers. To make red velvet cake or cupcake, food color is used to give the red color. But to make it color free you can use beet root juice also. For the icing, cream cheese icing goes very well with it.
Lets whip up a batch of Red velvet and cream cheese to form the perfect Breakfast/Brunch for red velvet lovers. This mini version of the classic Eggless Red Velvet Cake is simply delicious and mouth watering. Let's start with the recipe.....hard to resist.
Click here for more Cakes & Bakes recipes.
Step by Step Instruction with Photos
For the Muffins
- Preheat oven to 180°C/350°F. Line muffin baking tray with liner and keep them ready.
- Sieve together flour, cocoa powder, baking powder and salt thrice. Keep aside.
- In a bowl, cream together butter with sugar until light and fluffy using a wooden spoon or hand blender.
- In another bowl mix the curd with food color so that it incorporates well.
- Add curd mixture to the butter mixture along with vanilla essence and beat until incorporated.
- Now add the flour mixture, a little at time and beat to combine till the dry ingredients are completely blended with the wet ingredients.
- In a small bowl take the baking soda and pour in vinegar.
- When it becomes frothy add it immediately to the batter and beat until incorporated. The batter will become fluffy.
- Using a large scoop or spoon pour the batter into lined muffin tray.
- Bake them in preheated oven for 15-25 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to cool in tray for 10 minutes, or until they've firmed up and are cool enough to handle, and then transfer to a rack to cool completely.
For the Frosting
- Decorate cupcakes with cream cheese frosting with your favorite designs using icing tips.
Recipe Card
This mini version of the classic Eggless Red Velvet Cake is simply delicious and mouth watering.
- 2.5 cup All-purpose flour
- 3 Tbsp. Cocoa Powder
- 1 Tsp. Baking powder
- 1 Tsp. Baking soda
- 1 Tsp. Salt
- 2 cup Sugar
- 1 cup Butter (At room temperature)
- 1.5 cup Yogurt/Curd (At room temperature)
- 2-3 Tbsp. Red Food Color
- 1 Tbsp. Vanilla extract
- 1 Tbsp. Distilled White Vinegar
- 1-2 cup Cream cheese frosting
Preheat oven to 180°C/350°F. Line muffin baking tray with liner and keep them ready.
Sieve together flour, cocoa powder, baking powder and salt thrice. Keep aside.
In a bowl, cream together butter with sugar until light and fluffy using a wooden spoon or hand blender.
In another bowl mix the curd with food color so that it incorporates well.
Add curd mixture to the butter mixture along with vanilla essence and beat until incorporated.
Now add the flour mixture, a little at time and beat to combine till the dry ingredients are completely blended with the wet ingredients.
In a small bowl take the baking soda and pour in vinegar.
When it becomes frothy add it immediately to the batter and beat until incorporated. The batter will become fluffy.
Using a large scoop or spoon pour the batter into lined muffin tray.
Bake them in preheated oven for 15-25 minutes or until a toothpick inserted comes out clean.
Allow the muffins to cool in tray for 10 minutes, or until they've firmed up and are cool enough to handle, and then transfer to a rack to cool completely.
Decorate cupcakes with cream cheese frosting with your favorite designs using icing tips.
- Remove the cream cheese frosting from refrigerator before 30 minutes you plan decorating the cake. Cream cheese frosting becomes hard in refrigerator.
- Remember to remove the Muffins from the refrigerator an hour or more before serving to take the chill off.
Thank you for visiting my site...stay tuned for more recipes.