Sunday, February 13, 2011

Egg-Free Red Velvet Cupcakes

Egg-free Red Velvet Cupcakes
The wait is over! It's finally here! I figured out how to make egg-free red velvet cupcakes just in time for Valentine's Day.  And they taste just like my regular red velvet cupcakes. Woohoo!
I've been working on this recipe for a while now.  I was actually hoping to post this last year, but I just couldn't get it right.  I already lost count how many times I've tried and failed, but I knew if I just kept at it eventually it'll work.  I'm so excited to share this with you.

I made these for my son's kindergarten class :-)

Egg-Free Red Velvet Cupcakes for Valentine's Day

Happy Valentine's Day Everyone!

Egg-free Red Velvet Cupcakes
Makes about 24 cupcakes
Allergy note: contains dairy and wheat ingredients

cupcakes:
2 1/2 cups all-purpose flour
4 Tbs. cocoa powder
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup butter, melted
2 cups whole milk, room temperature
2 Tbs. vinegar
1 3/4 cup granulated sugar
2 tsp. vanilla extract
2 Tbs. corn syrup or honey
1 Tbs. no-taste red food coloring gel or paste (i.e. Wilton icing colors)

frosting:
8 oz. bar cream cheese
1/2 cup butter, softened to room temperature
1 tsp. vanilla extract
3 cups powdered (confectioner's) sugar, measured then sifted

heart decorations:
24 oz. package Wilton rolled fondant
Wilton icing colors in pink, orange, violet, green and yellow
heart cookie cutter or fondant cut-out
red food coloring pen or red food coloring and a fine tip brush
fondant rolling pin
powdered sugar for rolling

To make the cupcakes:
Preheat oven to 350 F degrees. Line two muffin pans with baking cups. Sift together the dry ingredients: flour, cocoa powder, baking powder, baking soda and salt.  In a separate bowl, mix together milk and vinegar.  Set aside for one minute then add butter, sugar, vanilla extract, corn syrup (or honey) and red food coloring. Pour the wet ingredients in with the dry ingredients. Mix until combined.  Pour the batter into the lined muffin pan to 2/3 full. Tip: use an ice cream scooper to portion out the batter evenly and neatly. Bake for 15 to 20 or until a toothpick inserted in the center of the cupcake comes out clean. Let cool completely before frosting and decorating.

To make the frosting:
With the mixer on a low speed, beat the cream cheese, butter and vanilla extract until blended. Slowly add the powdered sugar, a cup at a time. Once all the powdered sugar is added, increase to a higher speed to whip up the frosting till light and fluffy. Use a large round piping tip to pipe the frosting onto each cupcake.

To make the heart decorations:
Divide the fondant in five equal pieces and tint them pink, purple, green, yellow and orange. Dust a flat surface with powdered sugar and roll the fondant to 1/4-inch thick.  Cut heart shapes using cookie cutter or fondant cut-out. Write out sayings (Be Mine, Love, Hug Me etc.) using red food coloring pen.

Please note: I am not a paid endorser nor did I accept any freebies of the brands or products mentioned in this post.  I just love them and wanted to share it with you :-)

19 comments:

suma said...

You are awesome Rianne!! These look fabulous. I did so want to make your RVC, but could not. Can I request for a egg free molten centered chocolate cake recipe?(hope I have not missed seeing this one here!)

Meg Johnston said...

These are so cute and adorable, I love them.

Come check out my competition!

http://for-goodness-cake.blogspot.com/2011/02/valentines-day-competition.html

Sujana said...

Wow.. lovely looking cupcakes...

Sujana
http://worldofsujana.blogspot.com/

Turmericnspice said...

Love them....and eggless wow!! awesome desserts for me to enjoy..it was great visiting.

SuzySchool said...

I am so excited! I've been searching and waiting for an egg-free red velvet! I am going to make these this weekend for my family! Woo Hoo! :)

Anonymous said...

Quick question: Does the syrup/honey go in with the wet ingredients?

Art of Dessert said...

Oops! I forgot to write that. Yes, the syrup/honey goes in with the wet ingredients.

Keurig Mini said...

Way to keep Valentine's Day healthy! I love the desserts but eggless? Outstanding!

Milly said...

I adore your blog, I'm following!

would love you to enter my amazing giveaway:

http://thoroughlymodernmilly5.blogspot.com/2011/02/best-gievaway-yet-ida-restaurant-pasta.html

xx

Sakeenah said...

Hi! I am so happy to have found your blog. I just found out my youngest has an egg allergy and it looks like you have lots of recipes. I can't wait to try this but will substitute beet juice for coloring instead of food coloring.

Anonymous said...

Thank you so much for your incredible recipes. My 2.5 yr old son is allergic to eggs and nuts. I have never been much of a baker, but thanks to your recipes, my sweet little guy will not have to take inferior cupcakes to parties. Your recipe for eggless chocolate cupcakes is DIVINE, and I cannot wait to try this red velvet recipe. Thanks again!

AMINTA said...

Wow!! I would love to learn... Im terrible cooking desserts... :( Hope with your blog I can learn.... Im following.

peace, love & joy...
www.amintasfashion.blogspot.com

destina23 said...

does it taste better with the corn syrup or the honey?

do these freeze well?

can't wait to try!

Meliii said...

Oh my gosh!!!
A guy on my baseball team is allergic to eggs, and the coach said if i wanted to make them all cupcakes, they had to be egg free!!
Thankyou thankyou thankyou!!!!

Jen said...

I baked this recipe this morning for the top tier of a wedding shower cake this weekend - one of the bridesmaids has an egg allergy. It's just a little 6" tier so I used the leftover batter for 12 cupcakes... and I just scarfed down 2 of them straight out of the oven. They are amazing!! Thank you so much for creating and posting this recipe!

brittany said...

I love your blog! It has changed my life. I thought baking would be impossible after we found out about my sons food allergies. Thank you for sharing your knowledge. Have you ever tried to make filled eggless cupcakes filled prebaking?? I've been trying but they always sink in the center. Just wondering if you've ever had success doing that.

Unknown said...

I used your egg-free red velvet cake recipe for my 10yo son's bday cake. He doesn't have an egg-allergy but one of his friends does. It turned out so good! It even passed the southern taste buds of my husband & his brother. Thank you so much from a fellow Filipina who also loves to bake.

Charm said...

Can i use a food coloring dye instead of the gel? Salamat!

Anonymous said...

Thank you for this great recipe!
Usually, my speciality is boiling water.
This was so easy and so yummy! Everyone loved them.

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