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Red Velvet Cupcakes

30 Mar 2021


Here we bring everyone’s favourite red velvet cupcake, but this time it's eggless.


1 and 1/2 cups Maida
2 Tbsp Cocoa Powder
1 cup Castor Sugar
1 tsp Baking Soda
1/2 tsp Salt
1 Flax Egg   (Flax Seeds + Water)
1 cup (240ml) Milk
1 tsp Vanilla Essence
1/3 cup Vegetable Oil
1 Tbsp Distilled White Vinegar
2-3 Tsp Red Food Colour

Directions (For qty, refer to the ingredients section)

  1. Preheat oven to 350°F (180°C).
  2. Keep cupcake mold ready with cupcake liners.
  3. Sift all the dry ingredients together (the flour, cocoa powder, sugar, baking soda, and salt) and mix well.
  4. Add flax egg, milk, vanilla essence, oil, vinegar, and the red food color to a mixing bowl and mix well.
  5. Slowly incorporate the dry and the wet mixes together. Don’t overmix.
  6. Scoop the batter evenly in the cupcake molds.
  7. Bake for 20 minutes or until a toothpick comes out clean.
  8. Allow the cupcakes to cool for a few minutes and then transfer them to a wire rack to cool completely before frosting.
  9. Frost with your favorite topping/cream.

Products Used in this Recipe

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