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Photo of Eggless Red Velvet Mini Cake  by Trupti Kharche at BetterButter
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Eggless Red Velvet Mini Cake

Feb-10-2016
Trupti Kharche
20 minutes
Prep Time
25 minutes
Cook Time
15 People
Serves
Read Instructions Save For Later

ABOUT Eggless Red Velvet Mini Cake RECIPE

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

Recipe Tags

  • Valentine's Day
  • Egg-free
  • Easy
  • American
  • Dessert
  • Egg Free

Ingredients Serving: 15

  1. 1 and 1/2 cups or 190g all-purpose flour
  2. 2 tbsp or 30 gms cornstarch
  3. 1 tsp baking soda
  4. 2 tbsp or 30 gms cocoa powder
  5. 3/4 cups or 150 grams sugar
  6. 1/2 cup or 125 ml vegetable oil
  7. 1/2 cup or 125 ml water
  8. 1/2 cup or 125 ml yogurt
  9. 1 tsp vanilla extract
  10. 2 tsp red food gel color
  11. 3 tbsp or 45ml white vinegar
  12. 1/4 tsp salt

Instructions

  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 (2)  

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Swati Das Patnaik
Jul-09-2016
Swati Das Patnaik   Jul-09-2016

yummy cup cakes.

shalini chawla
Feb-22-2016
shalini chawla   Feb-22-2016

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