Red velvet cupcakes with step by step pictures. Red velvet cupcakes made using beetroots for natural colour.
Eggless Red Velvet Cupcakes
Red velvet cake which i shared here is a most popular cake recipe. Many have been asking me to share a eggless version of it. So when i searched that in google i came across this amazing recipe in divine taste which caught my eye immediately because it uses beetroot as the red colour in this cake.
About this Recipe
Traditional red velvet cake is a red, red-brown, crimson, or scarlet- colored chocolate layer cake layered with ermine icing. Traditional recipes do not use food colouring, with the red colour coming from anthocyanin-rich, non-Dutched cocoa. All of them used red food colouring. The reaction of acidic vinegar and buttermilk tends to
bring out the red anthocyanin in cocoa while also keeping the cake moist, light, and fluffy.
This natural tinting may have given rise to the term red velvet. Finding the right combination of leavening agents, such as baking powder and/or baking soda, and acids, such as vinegar, lemon juice, buttermilk, yoghurt, sour cream, and so on, is
the best way to substitute eggs in a cake recipe.
Luckily i had all the ingredients on hand and i actually halved the recipe and made only 6 cupcakes. The colour, texture and taste of this cupcakes turned out just delicious.
Ingredients for Eggless Red Velvet Cupcakes
Cocoa Powder :
Cocoa powder is primarily used as a flavouring agent in baked goods such as cookies, ice cream, dairy drinks, and cakes. Aside from flavouring, it is also used in the production of coatings for confectioners or frozen desserts. Cocoa powder is also used in the beverage industry, for example, to make chocolate milk.
Vinegar:
Vinegars acidity or sourness enhances the flavour of food and adds balance to a rich dish. Salad dressings, marinades, sauces, mayonnaise, and ketchup are all examples of where it can be found. It has the ability to alter the texture of foods.
All Purpose Flour:
All-purpose flour can be used for a variety of tasks, including baking, cooking, coating meats and vegetables, and thickening sauces and gravies. To manufacture all-purpose flour, a blend of hard wheat (which has more gluten) and soft wheat is crushed together.
Vanilla Essence :
It enhances all the other flavors in the recipe.
I decorated it with whipped cream, you can make my cream cheese frosting for this as well or use my flour buttercream.
Similar Recipes,
Cream Cheese Frosting
Vanilla Buttercream
Rolled Fondant
Rum Chocolate Frosting
Chocolate Buttercream
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Table of Contents
📖 Recipe Card
Red Velvet Cupcakes Recipe | Eggless Red Velvet Cupcakes
Ingredients
- All Purpose Flour / Maida - 1 ½ cup / 180 grams
- Sugar - 1 cup / 200 grams
- Cocoa Powder - 1 tblspn
- Baking Powder - 1 ½ tsp
- Salt - ¼ tsp
- Beetroot Puree - ¾ cup
- Milk - ½ cup / 120 ml
- Vinegar - 1 tblspn
- Vegetable Oil - ½ cup / 120 ml
- Vanilla Essence - 1 tsp
- Whipped Cream as needed for topping
- Sprinkles for topping
Instructions
- Preheat oven to 180 degree C. Line a 12 cup muffin pan with cupcake cases and set aside.
- Cook beetroot in a pan or pressure cooker till it is done. Cool it down and puree till smooth. Cool this completely.
- Take flour, cocoa powder, baking powder and salt in a bowl and mix well.
- Take milk, vinegar in a bowl and mix well.
- Now to this add in oil, vanilla, beetroot puree and sugar and mix well.
- Now add in the flour mix and fold gently.
- Now spoon this into muffin cases using icecream scoop and bake this for 20 to 25 mins till a toothpick inserted comes out clean.
- Now remove this from oven and cool completely.
- Now decorate with whipped cream and sprinkles..
Red Velvet Cupcakes Step by Step
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| Take all your ingredients |
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| Line your cupcake tray with muffin liners |
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| You have to cook your beetroots, cut the top and bottom off |
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| peel the skin |
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| grate it |
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| take it in a pot |
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| add little water |
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| cook till the beetroot is done |
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| Cool that down, take it in a blender |
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| puree till smooth |
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| Now take flour in a bowl |
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| add in baking powder |
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| add salt |
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| cocoa powder |
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| mix well |
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| take milk in a bowl |
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| add vinegar |
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| mix well and set aside |
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| add in oil |
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| add in vanilla |
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| sugar |
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| add in beetroot puree |
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| mix well |
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| Add in flour mix |
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| fold gently |
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| use a ice cream scoop to take it |
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| fill your cupcake liners |
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| Bake them |
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| Remove them and let it cool down |
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| Meanwhile i whipped some cream |
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| time to decorate |
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| take your cupcake |
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| dollop with whipped cream |
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| take your sprinkles |
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| top it |
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| Enjoy |
gokila pugazh
Hai sis,All your recipes are yum yum especially cookies, cakes, buns,dips. can you suggest me best OTG to buy??? Sis can u share anjinayar kovil vadai? Am asking you for long time.
Anonymous
why u use vinegar and what is vegetable oil?
Anonymous
Very nice... beautiful 🙂
have you try red velvet cake???!!
Anonymous
Omg
U re a cooking genius
U never cease to impress
Ur hard work and patience is unmatchable
Try to start a big level baking business or a restaurant 🙂
Great talent shud reach the world.
Madhu
Looks tempting.. Will try it.
Where did u get the cup cake liners? Plz provide me the link
raghavi s
hi aarthi akka, thanks for sharing this recipe.
Anonymous
why do u use vinegar?can i add lemon juice instead?what is vegetable oil?plz reply
Anonymous
why vinegar?veg oil means?
Meena Kola
Hiaarthi
Ur cake looks yummy...I want to try
Can v bake it as a normal cake and shall I use lemon juice instead of vinegar
Aarthi
@Meena Kolayes u can bake it as normal cake and you can use lemon juice
Aarthi
@Anonymousvinegar makes it fluffy and vegetable oil means normal oil.
Aarthi
@Madhui got it from bakewala
Aarthi
@gokila pugazhcheck this link https://www.yummytummyaarthi.com/2014/03/meet-my-ovens-ovens-which-i-use-best.html
prabhjot kaur
Can v make it using Atta instead of Maida??
Aarthi
@prabhjot kauryes u can
Vrittikha
Hi aarthi ,,awesome cupcake..I have a question...we have arranged birthday party for our kid..have planned to do vanille Cake with whipped cream and r.v cupcake and strawberry cupcake..planning to do frosting and cake the day before and store in fridge..please need ur advise cuz I'm baking ur recipes 🙂
Merci
Anonymous
Aarthi,
I hv been reading your recipes for few months,
It's really interesting..
For a red velvet cake recipe, many suggested to go for artificial red color..but using beetroot purée is really a great tip to avoid such artificial colors.
Your description, presentation adds great value.
Looking forward many more healthy recipes and tips from you. Hearty wishes..
Warm regards,
Savitha.
Anonymous
hi... can I make this WITH eggs? if so, what ingredient should be replaced?
elizabeth
I have tried few recipes from your blog... I myself is passionate about cooking.. and do love to try new experiments... this cake looks yum.. will definitely try
Violet Parker
Can we use jus the boiled water of beetroot juice instead of the puree and can use curd instead of vinegar
Aarthi
no it will change the texture
Marila
If i want to replace the beetroot puree with red gel colour will i get perfect cupcake
sprunkr
Wow, these eggless red velvet cupcakes sound amazing! Using beetroots for color is such a clever idea. I gotta try this recipe sometime soon. Thanks for sharing!