Eggless Red Velvet Mini Cake | How to make Eggless Red Velvet Mini Cake

5.0 from 2 reviews
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By Trupti Kharche
Created on 10th Feb 2016
  • Eggless Red Velvet Mini Cake , How to make Eggless Red Velvet Mini Cake
Eggless Red Velvet Mini Cake by Trupti Kharche
  • Eggless Red Velvet Mini Cake | How to make Eggless Red Velvet Mini Cake (15 likes)

  • 2 reviews
    Rate It!
  • By Trupti Kharche
    Created on 10th Feb 2016

About Eggless Red Velvet Mini Cake

I am painting the town red with these gorgeous and moist mini cakes.

Eggless Red Velvet Mini Cake , a deliciously finger licking recipe to treat your family and friends. This recipe of Eggless Red Velvet Mini Cake by Trupti Kharche will definitely help you in its preparation. The Eggless Red Velvet Mini Cake can be prepared within 20 minutes. The time taken for cooking Eggless Red Velvet Mini Cake is 25 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 15 people. The recipe details out how to make Eggless Red Velvet Mini Cake step by step. The detailed explanation makes Eggless Red Velvet Mini Cake so simple and easy that even beginners can try it out. The recipe for Eggless Red Velvet Mini Cake can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Eggless Red Velvet Mini Cake from BetterButter.

  • Prep Time20mins
  • Cook Time25mins
  • Serves15People
Eggless Red Velvet Mini Cake

Ingredients to make Eggless Red Velvet Mini Cake

  • 1 and 1/2 cups or 190g all-purpose flour
  • 2 tbsp or 30 gms cornstarch
  • 1 tsp baking soda
  • 2 tbsp or 30 gms cocoa powder
  • 3/4 cups or 150 grams sugar
  • 1/2 cup or 125 ml vegetable oil
  • 1/2 cup or 125 ml water
  • 1/2 cup or 125 ml yogurt
  • 1 tsp vanilla extract
  • 2 tsp red food gel color
  • 3 tbsp or 45ml white vinegar
  • 1/4 tsp salt

How to make Eggless Red Velvet Mini Cake

  1. The recipe uses yogurt and water. If you have buttermilk, you could easily use it. And of course skip the yogurt and water then. If you have none, here is how to make buttermilk in a jiffy.Take 200 ml of milk and add 3 tbsp vinegar to it.
  2. Preheat your oven to 170 C. Prepare your muffin tin with cupcake liners.
  3. Sift together the flour, cornstarch, cocoa powder, salt and baking soda. Do not skip this step.
  4. In a separate mixing bowl, combine, oil, yogurt, water, vinegar, red colour, and vanilla extract. Now add in the sugar and mix well.
  5. Gradually add in the sifted flour mixture a spoonful at a time. Combine well but do not over mix - else you will have a dense cake. Scoop this batter into the prepared cupcake liners.
  6. Bake them in the oven for 20 to 22 minutes until a skewer inserted comes out clean. (Since I baked in a sheet pan, it took me approx. 28 mins.)
  7. Cool in the pan for about 10 minutes and then transfer them on the wire rack to cool. (If you have used a sheet pan, level the top using a serrated sharp knife and cut out discs using a guide or disc cutter.)
  8. For the frosting, I use a cheat's way by avoiding butter and directly combining the cream cheese and icing sugar. Once well combined, add the milk and vanilla extract. (This frosting is not stiff enough to hold its shape but good enough to layer.)
  9. Once the cupcakes have cooled, pipe cream cheese frosting on top of the cupcakes or just dollop it on top with a spoon.
  10. Serve and enjoy.

Reviews for Eggless Red Velvet Mini Cake (2)

Swati Das Patnaika year ago
yummy cup cakes.
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shalini chawla2 years ago
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