Egg less Red Velvet Cupcakes

  • Cook Time: 26min
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • All-purpose flour 1¼ cup
  • Castor sugar1 cup
  • Cocoa powder 2 tbsp
  • Baking powder ½ tsp
  • Baking soda½ tsp
  • Salt½ tsp
  • Milk 1 cup
  • Vinegar1tsp
  • Oil⅓ cup
  • Red food colour as needed to make the batter bright red
  • Vanilla Essence 1 tsp
  1. Instructions
  2. Pre-heat oven to 180C.
  3. Sift flour, baking soda, baking powder, salt and cocoa powder.
  4. Add in sugar and give it a good stir, till everything mixes well. Set aside.
  5. In another small bowl add vinegar to (room-temperature) milk and set aside for 5 minutes or until milk curdles.
  6. Once it curdles, stir in oil, red food colour and vanilla essence.
  7. Now take the flour plus sugar bowl and make a whell in the centre, pour in the liquid ingredients and stur gently.
  8. Beat for only 30 seconds, do not over beat it please. Otherwise your cup cakes will not be fluffy and moist.
  9. Once it’s silky smooth, pour into 12-14 cup cake cases and bake for 15-17 minutes, depending on your oven.
  10. Once done, check if the toothpick inserted in the centre of the cup cake comes out clean or has one or two cooked crumb on it.
  11. Leave them in the pan for 3-5 minutes and then lift and gently place them on a wire stand.
  12. Cool completely
  13. Enjoy

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