Easy Eggless Red Velvet Cupcakes Recipe (2024)

FAQs

What are red velvet cupcakes made of? ›

Red velvet cupcakes have a lightly flavored chocolate cake batter that's both moist and beautiful and made with simple ingredients. Red velvet combines cocoa powder and buttermilk for a distinctive taste that balances sweetness with the tang of buttermilk and rich cream cheese frosting.

The reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa and keeps the cake moist, light, and fluffy.

If you're finding that your red velvet cake is turning out more brown than red, you may want to consider adjusting the amount of cocoa powder and red food coloring in your recipe. You could reduce the amount of cocoa powder or increase the amount of red food coloring to achieve a more vibrant red color.

In red velvet cakes, the contact between the cocoa powder (acid) and vinegar (acid) or buttermilk (acids) results in a dark red color. Remember in acidic condition, anthocyanins appear as red.

Today, red velvet cake is made by combining cocoa powder, butter, sugar, eggs, and flour as well as buttermilk, vinegar, and red food coloring that gives the cake its iconic red tint. In a classic red velvet cake, cream cheese frosting is paired but the cake can be really be frosted with anything.

This is going to incorporate air into our batter, which will give us a fluffier cake! Next add in eggs one by one, mixing well in between each addition. Eggs add structure and moisture to our cake. Next add in vanilla extract or essence, white vinegar and red liquid food coloring and mix until well combined.

The “velvet” in red velvet cake refers to the style of cake and its small, tight-crumbed texture, compliments of the vinegar and baking soda in this recipe. I have baked red velvet cake without this addition of baking soda and vinegar and found the result is a sturdier cake (not-so-velvety) with less flavor.

Is it necessary to use vinegar when baking red velvet cake? If you don't want to use vinegar, you can substitute an equal amount of lemon juice. If you want to skip the acidic liquid altogether, you can substitute a tablespoon of baking powder for each teaspoon of baking soda.

What flavor is red velvet? While there are cocoa undertones, red velvet is not chocolate cake because it balances both chocolate and vanilla flavors. It contains cocoa but not the same quantity as traditional chocolate cake, resulting in a more subtle cocoa flavor and tanginess due to the buttermilk and vinegar.

The cocoa powder is used in less quantity and the taste develops by the mixing of vinegar and buttermilk with the cocoa powder. The recipe involves many ingredients in small quantity. The frosting- if used cream cheese is an expensive element in itself.

Do red velvet cupcakes need to be refrigerated? ›

From Paula's Pumpkin Bars to Giada's Spiced Apple-Walnut Cake With Cream Cheese Icing to the classic Red Velvet Cake, it's hard to escape cream cheese frosting's creamy goodness. So does it need refrigeration? Food Network Kitchens: Yes, you should always refrigerate any cake or cupcake that has cream cheese frosting.

There are two possible reasons why the cake tasted metallic and these are the bicarbonate of soda (baking soda) or the red food colouring. Bicarbonate of soda can have a metallic or soapy taste if it is not used alongside acidic ingredients.

Taste & Texture: Our Eggless Red Velvet Forest Fruit Cake is a symphony of flavors and textures. Layers of moist, red velvet cake are filled and adorned with a medley of forest fruits, including raspberries, blackberries, and blueberries, creating a delightful contrast of smooth velvet and tangy fruit.

On top of having all the typical cake ingredients (flour, sugar, butter, and eggs), red velvet cake is also comprised of cocoa powder, buttermilk, and vinegar. When combined, these ingredients create the color as the cocoa powder reacts to the acids.

While red velvet cake is technically a cocoa cake, there is a key difference between standard chocolate cake and red velvet cake. Chocolate cake recipes traditionally use Dutch-processed cocoa, while red velvet cake uses unprocessed cocoa, a more acidic ingredient that produces a deeper, more intense chocolate flavor.

While Chocolate Cake is made primarily with cocoa powder and sometimes melted chocolate, Red Velvet Cake is made with a small amount of cocoa powder, but is also known for its signature bright red color, which is usually achieved by adding red food coloring to the batter.

The difference between Red Velvet Cake and other cakes are its ingredients and colors. No other layer cake uses buttermilk and vinegar in the recipe. When mixed with cocoa powder, the buttermilk and vinegar cause the chemical reaction that turns the cake red. The vinegar also helps preserve the cake's iconic color.

All right, let's cut the suspense. Red velvet's distinctive flavor is not merely a trick of the senses that comes from dying chocolate red. No, in fact, red velvet batter contains a mixture of vanilla and a dash of cocoa, plus more vinegary tartness than you might find in a typical cake.