Classic Eggless Red Velvet Cupcakes are soft, moist and fluffy with a hint of cocoa.
Ingredients
BUTTERMILK
1 cup milk
2 teaspoons white distilled vinegar
DRY INGREDIENTS
1 1/3 cups all purpose flour
1/4 cup cornstarch
2 tablespoons cocoa powder
1 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
WET INGREDIENTS
1/2 cup canola oil
1/4 cup applesauce
2 teaspoons pure vanilla extract
1-3 tablespoons beetroot powder
FROSTING
1/2 cup butter, softened
3 cups powdered sugar
1 teaspoon apple cider vinegar
1/2 teaspoon pure vanilla extract
1-2 tablespoons milk, as needed
Method
Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners.
In a measuring cup, combine the milk and vinegar. Let sit a few minutes until it curdles
In a large mixing bowl, whisk together the flour, cornstarch, cocoa powder, sugar, baking powder and salt until well combined.
To the bowl with the dry ingredients, add the oil, applesauce, vanilla, beetroot powder and milk/vinegar mixture. Stir well with a large spoon until smooth and well combined.
Fill the liners 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.
Make the Frosting: Using a hand mixer, beat the softened butter for 1-2 minutes until creamy, then add the powdered sugar, apple cider vinegar and vanilla and beat everything together until smooth and creamy, adding a tablespoon of milk at a time as needed.
If you add too much milk and it gets runny, you will need to add more powdered sugar.
Once the cupcakes are cooled completely, frost as desired and serve.
Comments