Red Velvet Cupcakes are tender, light, moist, and delicious all at once! They are super easy to make and less sugar.
Here it is, the red velvet recipe you have been looking for—red velvet cupcakes you will come back to every time you crave some dessert! Red velvet cake has hints of chocolate but is better known for its tangy, acidic flavor.
Why These Red Velvet Cupcakes Are So Good
These vegan red velvet cupcakes are oh-so-moist, with just the perfect amount of cocoa, a strong depth of flavor, and simply the perfect texture.
The eggless red velvet cupcakes are unbelievably easy to make!
Storing and Freezing Red Velvet Cupcakes
Keep them covered at room temperature where they will stay perfect for a couple of days, or covered in the fridge where they will last for up to a week, but they’re most delicious when fresh. They are also freezer friendly for up to 3 months.
Preheat your oven at 180 degrees Celcius and line your cupcake tray with cupcake liners.
In a small bowl mix 210 ml of milk along with 1 tbsp of apple cider vinegar.
In a medium bowl add in 70 ml of extra virgin olive oil and 50 grams of coconut sugar. Make sure to whisk these two really well, till the mixture becomes light and pale.
Add in 1 tbsp of red food color and buttermilk and mix that in.
Put a large sieve over the same bowl and sift 1 + 3/4 cup of flour, 1/2 tbsp of cocoa powder, 1/2 tsp of baking powder, 1/2 tsp of baking soda and 1/2 tsp of vanilla.
Once sifted, mix in dry ingredients into the wet ingredients and mix just till there are very small flour pockets left.
Using an ice cream scoop, fill of each cupcake liner and bake these at 180 degrees Celcius for 20 minutes.
Let them cool down completely.
Hope you like these Red Velvet Cupcakes. Hungry for more? See here.