• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sharing my baking adventures straight from my kitchen.

  • Home
  • RECIPE INDEX
  • ABOUT ME
  • AWARDS & PRESS
  • EVENTS
  • ADVERTISE
  • Contact

February 14, 2020 Recipes

Eggless red velvet cupcakes

Share
Tweet
Pin
Share

I am going to go ahead and wish you guys a very happy Valentine’s day. Why? Because you guys are my real Valentines. All the love you have showered on me all these years, it’s beautiful and incomparable. And so, to repay you guys, though I really might not be able to, I present these amazing eggless red velvet cupcakes. Delicious, decadent, and eggless. You wish I was your Valentine, no? Haha!

These smooth and velvety eggless red velvet cupcakes don’t only look beautiful, they taste wonderful too! They are rich and creamy chocolatey cupcakes and are truly a work of art! There is something extremely alluring about these eggless red velvet cupcakes. And trust me when I say this, they are going to be perfect for today. Actually, these Eggless red velvet cupcakes are perfect for any occasion whatsoever.

Ingredients of these eggless red velvet cupcakes

  1. The castor sugar we have used in this recipe is from the brand Trust. Their sugar really has a very nice texture, ideal for baking. Using castor sugar ensures the best outcomes in your desserts.
  2. We are generally not choosy about the cocoa powder. However, Hershey’s is the best cocoa powder out there. It costs the same as Cadbury’s. If you’re not looking to be too invested, you can always use cocoa powder from Weikfield.
  3. For desserts that require vegetable oil over butter, please ensure you’re using flavorless oil. We use brands such as Fortune or Saffola. However, if you’re going for a completely invested procedure, please go ahead and use extra virgin olive oil. Using oils like mustard oil really spoils the taste- thus, please avoid.
  4. Food coloring quality really differs. You can use either water or gel-based coloring. However, be aware of the quality of your colouring. The best brands for the same are Kitchen Aid, CCDs, and Sprig.

Nailing these eggless red velvet cupcakes

I would go ahead and call these eggless red velvet cupcakes absolutely perfect because, well, they are delicious, they do not require any complex ingredients, and they are done and frosted within a span of only 30 minutes!

To get your cupcakes perfect (more perfect, haha), I would also like to suggest some tips. I assure you, you will fall in love with baking cupcakes once you realize how easy they are!

  • Use an ice cream scooper to get the perfect quantity of the batter in the cupcake liners.
  • Do not push two cupcake trays into your oven. Put one batch of your cupcakes in the center of the oven for even and uniform baking.
  • Never forget to pre-heat your oven.
  • To test whether your cupcakes are done or not, you can always use a toothpick. However, when you think your cupcakes are evenly baked, you can push the center with your finger. If it bounces back, they’re completely baked. (Only try this with cupcakes that have cooled down a bit).

Eggless red velvet cupcakes

Eggless red velvet cupcakes recipe

3.7 from 3 reviews
Eggless red velvet cupcakes
 
Save Print
Ingredients
  • ½cup (100g) castor sugar
  • ¼ cup (60mL) vegetable oil
  • 2 tbsp (36g) yogurt
  • 1 teaspoon (5ml) lemon juice
  • 1 teaspoon (5ml) vanilla extract
  • 1 tablespoon (20-ml) red food colour
  • ¾cup (150g) milk
  • ¾ cup (90gms) all purpose flour
  • 1 tablespoon (7g)cocoa powder
  • ½ teaspoon (3g)baking soda
Instructions
  1. Preheat the oven at 180C and line a cupcake tray with cupcake liners.
  2. In a large bowl add the sugar and vegetable oil and beat well until pale.
  3. Add the yogurt,lemon juice,vanilla extract,red food colour and milk and mix well.
  4. Fold in the flour, cocoa powder and the baking soda and mix until everything is well combined.
  5. Transfer the batter into the prepared cupcake pan using and ice cream scoop.
  6. Bake For 20-25 minutes or until a skewer inserted comes out clean.
3.5.3251

 

YOU MAY ALSO LIKE

Share
Tweet
Pin
Share

Categories: Recipes

Previous Post: « Red velvet mug cake- Eggless!
Next Post: Gluten-free brownies- healthy recipe! »

Reader Interactions

Comments

  1. Aayushi Shah says

    July 30, 2020 at 8:01 am

    Hey I have a few questions!
    Can we use butter instead of oil?
    How many cupcakes does this yield?

    Reply
  2. Charmi says

    August 8, 2020 at 3:58 am

    Hi there
    Is there a typo for the amount of milk and amount of flour? Both are 3/4 cup but the quantity in grams is so different. Which should I follow?

    Reply
  3. Parvathy says

    August 8, 2020 at 7:31 am

    Hi Shivesh,
    How many cupcakes can be made with this recipie?

    Reply
  4. Aiswarya Asokan says

    November 13, 2020 at 5:52 pm

    I tried it today and it came out pretty well. The batter was a little clumpy though. Perhaps it would help if I mixed the milk and lemon first, form buttermilk and then add to the mix towards the end? Anyway, it tasted really good!

    Reply
  5. Mirra Nair says

    February 8, 2021 at 7:24 am

    Hello Shivesh! Huge fan. Just have a few doubts. Ur youtube video says add milk and vinegar and keep aside for sometime while the written one just adds everything together. Also, one tbsp on youtube and 1tsp here. I made them today but i aadded too much milk and it bacame too wet and didn’t raise at all. I have to make this for my husband on Valentines. So pleae help

    Reply
  6. Ujwal Nayak says

    May 21, 2021 at 1:16 pm

    Hi Shivesh, I made eggless red velvet cup cake for the first time and I followed exactly the same as mentioned above unfortunately its still raw inside though i baked for about 25mins and when taken out the puffiness on top went flat.

    Why do you think? Please help

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

SUBSCRIBE TO MY YOUTUBE CHANNEL

Order your copy of my book on Amazon

Welcome to 'Bake With Shivesh' !

Hello. I'm Shivesh Bhatia, a food blogger, author and food stylist from Delhi, India. Welcome to Bake With Shivesh, where I'll help you create magic in your kitchens with my simple recipes. Read More

  • Email
  • Facebook
  • Instagram
  • Twitter
  • YouTube

Search

Like us

Bake With Shivesh

Most Popular

  • Best eggless chocolate cake recipe
    Best eggless chocolate cake recipe
  • Eggless Rasmalai Tres Leches
    Eggless Rasmalai Tres Leches
  • How to Bake a Cake In a Microwave
    How to Bake a Cake In a Microwave
  • Best Chocolate Fudge Frosting
    Best Chocolate Fudge Frosting
  • FUDGY CHOCOLATE BROWNIES ( with eggless option )
    FUDGY CHOCOLATE BROWNIES ( with eggless option )
  • Eggless Banana Bread
    Eggless Banana Bread
  • Brownie fails and how to fix them
    Brownie fails and how to fix them
  • Eggless Mango Cake
    Eggless Mango Cake
  • Eggless Vanilla Sponge Cake Recipe
    Eggless Vanilla Sponge Cake Recipe
  • Eggless Vanilla cake and Chocolate cake
    Eggless Vanilla cake and Chocolate cake

Footer

About this blog

Hello. I'm Shivesh Bhatia, a food blogger and food stylist from Delhi, India. Welcome to Bake With Shivesh, where I'll help you create magic in your kitchens with my simple recipes.

Useful Links

Recipe Index
Advertise
Media Mentions
TOS / Disclaimer
Contact Us
About
Privacy Policy
Terms & Conditions

LET’S GET SOCIAL

  • Email
  • Facebook
  • Instagram
  • Twitter
  • YouTube

© 2025 · Bake with Shivesh · Site SetUp By Kaushik