My best friend Elysia (the one that made the banner for this blog! Hi Elysia!) gave up eggs a bit more than a year ago so it’s been difficult baking her things she can eat that still taste the same with or without eggs. I found this recipe for “Coco Rouge Velour” cupcakes with no egg. It looked amazingly simple and delicious, so I had to give it a try!
These cupcakes were incredibly moist, even without egg to bind the ingredients together. They had the slight cocoa flavor, and were literally as soft as a pillow. They tasted the same as “normal” red velvet cupcakes – aka, amazingly delicious! The cream cheese frosting (listed oh-so-helpfully at that blog as well!) was also the best cream cheese frosting I’ve ever made and eaten! It wasn’t incredibly sweet as many other frostings and still had a distinctive cream cheese taste. I may have eaten three of these cupcakes in one sitting…others may have eaten more 🙂
Eggless Red Velvet Cupcakes
adapted from Joan’s Food Wanderings
1 1/2 cups all purpose flour
4 tsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1 cup whole milk
1/2 cup canola oil
2 tbsp white vinegar
1 tsp vanilla
1 bottle (15ml) McCormick Red food color
Preheat the oven to 350 degrees.
Line a 12 cup muffin pan with cupcake liners.
Sift the dry ingredients together in a bowl to get rid of the lumps. Set aside. In another bowl, mix all the wet ingredients together until well combined. Add the dry ingredients. Using a hand whisk, stir until just combined. Do not overmix.
Divide the batter between the cupcake liners 3/4 full. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Remove from the pan and cool completely on a wire rack. Frost the cupcakes.
Cream Cheese Frosting
1 8oz cream cheese, cold
1/2 cup (1 stick) butter, at room temperature
1 cup powdered sugar
1 tsp vanilla
Beat the butter until light and fluffy on medium speed. Add the cream cheese and beat until smooth for about 40 seconds. Reduce speed to low and gradually add in the powdered sugar. Add the vanilla extract. Increase speed back to medium and beat for 1-2 minutes until well combined. Chill in the fridge for 30 minutes before frosting the cupcakes.