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Ingredients and seasonings must exist for prepare

1. Use Flour / Maida - 1 Cup Cocoa Powder (Optional)
2. Take Condensed Milk - ½ Cup Milk - ½ Cup
3. Take Oil & Butter - 2 tbsp each Sugar - ¼ cup Vinegar - 1 tsp
4. Prepare Red food colour - ½ tsp Baking Powder - 1 tsp Baking Soda - ½ tsp
5. Prepare Vanilla Essence - 1 tsp Salt - 1½ Cups (for baking)
6. Prepare For Frosting : Cream Cheese - ⅔ Cup Unsalted Butter - ¼ Cup
7. Prepare Vanilla Essence - 1 tsp Powdered Sugar - 1½ Cups
8. Use (Sifted twice, after measuring)

Confectioner's sugar - also known as powdered sugar (or to taste) Flavors - salt and vanilla extract. If you love eggless red velvet cupcakes as much as we do, then you are in for a treat. These vegan red velvet cupcakes are super moist, perfectly sweet, flavored with a hint of vanilla and cocoa powder, and topped with buttercream frosting is a complete showstopper. Here are some tips to help you make the best eggless red velvet cupcakes, every time.

How to make Red Velvet CupCakes / How to Make Cupcakes / Eggless CupCakes:

1. Cupcakes : For Baking in Cooker : Preheat a cooker in low-med flame for 10 minutes with 1½ cups of salt, a wire rack and a perforated plate. For Baking in Oven : Preheat oven at 180 C for 10 minutes. For the batter : Start by adding the oil & butter to a mixing bowl, then add the sugar and whip it. Then pour in the condensed milk, and whip it for another minute or two. Then add in the vinegar, vanilla essence and ¼ cup of milk. Mix well.
2. Sieve the flour, baking soda, baking powder, cocoa powder over this. Give it a mix, Then mix the red food colour with the rest ¼ cup milk and add the milk to the batter. If the colour isn't accurate for you, feel free to add some other to balance. In my case, it was raspberry red, I added a couple drops of lemon yellow food colour to balance the red colour. Line Cupcake tins with liners, Divide the batter into 6 cupcakes.
3. For Baking in Cooker : Place the cupcakes in the cooker, in mine I could place 4. Then close and bake for 15 minutes in low-medium flame. Check after 15 minutes with a toothpick, if it comes out clean it's ready if not, bake for another 2-3 minutes. You can bake the rest cupcakes after this batch is baked.
4. For Frosting : In a bowl, add the cream cheese and butter. Beat it for a minute, then add vanilla essence and ⅓ of the powdered sugar and whip till incorporated. Then add another ⅓ and whip, and then the last addition & Whip the frosting for another 2-3 minutes. Cream cheese frosting is ready. Add the frosting to a piping bag, then pipe the frosting in the cupcakes. Sprinkle with confectionery or cake crumbs. Enjoy!
5. Important Note:- Recipe makes 6 cupcakes. But you can sneak in and get about a tablespoon or tablespoon & half of batter from around the bowl, and bake it in tartlet mould lined with a mini size liner with the normal sized cupcakes. Then after all cupcakes cools down, you can make crumb that mini cupcake.. Rest all are extremely soft & moist making crumbs can be difficult, but that small one would be slight drier as we will be overbaking it, which would help to make crumbs for topping the cupcak
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7. Done and ready to serve!

Always start by preparing the cupcake liners. Preheat the oven while you prepare them. Having making red velvet cupcakes many times, but always with the addition of eggs, I felt a bit shaky when someone asked me for this eggless version. However, I browsed through a few recipes online and decided to go with my gut feeling - using oil instead of butter to lend the softness and not using condensed milk as that may have impacted the delicate balance of cocoa, buttermilk and vanilla. Mix flour, cocoa powder, baking soda and salt in medium bowl.

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