The Best Eggless Red Velvet Cupcakes without Buttermilk
These homemade red velvet cupcakes without eggs and buttermilk are rich in flavour, moist, soft and velvety all at once!! With easy to access ingredients and easy to follow steps these are truly a recipe worth trying!!
Start by lining your muffin tin with cupcake liners and set aside.
Preheat the oven to 180°C/360°F.
Step 2 - Making the Cupcakes
Sift the dry ingredients - flour, cocoa powder, baking soda and salt. Set this aside
To your warm milk, add the vinegar. Mix and let it curdle by setting this aside too.
In a mixing bowl, beat the softened butter and sugar until it is combined say for about 3 mins using your hand mixer
Then add the oil, vanilla essence and red food colour and beat again. The batter might look curdled but thats ok just continue.
Time to alternate between the dry ingredients and the wet ingredients. Start by adding 1/3 of the dry ingredients mix. Fold using a spatula and when you could still see some bits of flour in the batter add 1/2 of the curdled milk and fold again. Repeat the steps till you get a cupcake batter like consistency. (You will be adding dry ingredients 3 times and wet ingredients 2 times to make the cupcake batter).
Divide the batter using an ice-cream scoop or a ladle evenly between the prepared cupcake liners and then bake in the preheated oven for 18 to 25 mins or until a skewer inserted in the centre comes out clean.
Let the cupcakes sit in the pan for another 5 mins and then take it out on to a wire rack to cool completely.
Step 3 - Prepare the Frosting
In a separate mixing bowl, beat the cream cheese until creamy for about a minute.
Then add the icing sugar and beat again till it is combined.
Finally add the cream and vanilla essence and beat until stiff peaks form say for about 2 mins using hand mixer.
Transfer it to a piping bag fitted with nozzle of choice and frost the cupcakes once cooled.
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Notes
Make sure your butter for making the cupcakes is softened so that it is easier for you to cream it along with the sugar. Like wise all the ingredients for the frosting - cream cheese and cream needs to be cold.
Consider checking out our posts on 4 mins Vanilla Frosting recipe without butter for more details, tips and tricks on making the frosting. Our post on What makes Red Velvet Cake red is a must read to understand the origin of red velvet cake and how it evolved to modern day cake.
Always start by preparing the cupcake liners. Preheat the oven while you prepare them.
Do not cream the butter and sugar together, just beat them until they're combined for about 3 minutes using a hand mixer.
Consider folding the dry and wet ingredients manually using your hands and spatula if you are a beginner—this will help you avoid over-mixing which can cause the cupcakes to sink once baked.
Using an ice-cream scoop or a ladle to divide the batter will help you get equal portions every time.
It is recommended that you prepare your frosting when you're ready to frost and not before hand, as it would lose its volume if let to sit for longer at room temperature.
Allow the cupcakes to cool completely before frosting or else the frosting would start melting and won't hold its shape!
Always store the frosted cupcakes in the refrigerator—they'll last longer this way!
If you would like to add cupcake crumbs on top of the frosting all you have to do is simply cut a small portion from the dome of the cupcake and crumble it using your fingers and add it to the frosting on top