The Eggless Series: Follow This easy cupcake recipe To Make Delicious Eggless Red Velvet Cupcakes

Red velvet cupcakes came to the baking world a few years ago, taking it by storm and establishing themselves as classics in the same league as chocolate cupcakes. They are a good idea for any occasion and are enjoyed by people of all ages. So don't let dietary restrictions get in the way. Instead, follow this easy cupcake recipe, make these eggless red velvet cupcakes and enjoy them with your loved ones.

Ingredients:

• 245 gm all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 30 gm unsweetened cocoa powder
• 240 ml whole milk
• 15 ml apple cider vinegar
• 115 gm unsalted butter, softened
• 200 gm granulated sugar
• 15 ml vegetable or canola oil
• 5 ml pure vanilla extract
• 10 ml red food color

For the cream cheese frosting:

• 226 gm cream cheese, softened
• 230 gm unsalted butter, softened
• 1/4 teaspoon salt
• 10 ml pure vanilla extract
• 480 gm confectioners' sugar

Directions:

• Preheat the oven to 350°F or 177°C.
• Line a muffin tray with cupcake liners. Set aside.
• In a bowl, add the flour, baking powder, salt and cocoa powder. Mix and set aside.
• In another bowl, add the milk and vinegar. Mix and set aside.
• In a bowl, add the butter and beat with a hand mixer or a stand mixer with a paddle attachment until it is soft and creamy. Then add the sugar and beat until all the sugar has dissolved. Scrape down the sides of the bowl and add it back in the middle, ensuring that it is beating evenly all over. Then add the oil and vanilla and beat for another minute.
• Then add the dry ingredients to the bowl, a little bit at a time. First add some, beat it into the mixture, then add another few spoons of the dry mix. In this way, add all until well combined. Also add the vinegar and milk mixture to the bowl and beat until combined. Now add the food coloring and mix well. Do not overmix the batter.
• Divide the batter into the cupcake liners, filling them ¾ full.
• Bake for about 20 minutes. The exact time will depend on the machine you're using. To check if they are done, insert a toothpick into the middle of the cupcake and then pull it out. If it comes out clean, the cupcakes are ready.
• Remove from oven and let them cool on a wire rack.
• While they cool, make the frosting. For this, add the cream cheese and butter to a bowl and beat until fully combined. Once the mixture is smooth and creamy, add the salt, vanilla and sugar. Beat until the sugar is fully combined. Beat till the frosting is smooth and spreadable. If it's too thin, add more sugar, and if it's too thick add a spoon of milk. Refrigerate the frosting for 30 minutes. Then bring it out, add to a piping bag with a nozzle or simply spread over the cupcakes.
• Decorate with sprinkles or other decoration. Serve cool.

Notes, tips and tricks:

• Leftover cupcakes that are not frosted can be stored in an airtight container at room temperature for 3 days. Frosted cupcakes can be stored in the fridge for two days. Cupcakes and frosting can also be frozen for 3 months. When using, let them thaw overnight in the fridge the night before.
• Make sure the butter you're using is at room temperature. If it's too cold and hard, it won't mix properly and the batter will be clumpy. If to save time you melt the butter and then use it then the overall batter consistency will be too runny. So let the butter sit out at room temperature and then start baking.
• You can also use vegan butter if you prefer.
• If you want, you can use a non dairy milk in the batter too. Any milk like almond milk, soy milk, oat milk or other variety will do just as well. Ensure you're using an unsweetened milk. If the milk has flaovur, reduce the amount of sugar in the batter.
• If you want, you can also make mini cupcakes. Bake for about 10 minutes and they are ready.

Do not keep opening the oven door as the cupcakes bake. This interrupts teh flow of teh heat and the cupcakes bake unevenly.