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Moist and Easy, Eggless Red Velvet Muffins!

 

                     Moist and Easy, Eggless Red Velvet Muffins!

Hi Guys! Red Velvet is one of my favorite flavors, and it goes really well with cream cheese frosting. It is considered one of the moistest Muffins ever. I can say that this recipe is tried and tested and you would not be disappointed with the result. I have used 4 tsp red food color in this recipe which can be replaced with gel food color as well. If you are using gel color, 1 tsp should be more than sufficient. Also, let the Muffins cool down first before removing them. Otherwise, they may crack and crumble. So, let's start with these easy Red Velvet Muffins that are super moist with a smooth texture!   :)  

Serves- 6-13 People
Preparation Time- 5 minutes
Cooking Time- 45 minutes
Total Time- 50 minutes

Ingredients-

Unsalted Butter   -  1/2 Cup               (Room Temperature)
Condensed Milk  -  1 Cup                  (Milkmaid)
Milk                     -  1 and a 1/2 Cup  (Warm Milk, Preferably)
Vanilla Extract     -  1 Teaspoon
Red Food Color   -  4-6 Teaspoons
Vinegar                -  1 Teaspoon
Flour                    -  1 and a 1/2 Cup   (Maida/All Purpose Flour/Refined Flour/Plain Flour)
Cocoa Powder     -  1 Tablespoon
Baking Soda        -  3/4 Teaspoon
Baking Powder    -  1 Teaspoon
Salt                       -  A Pinch

     Instructions-

  1. In a large mixing bowl, take the Butter and Condensed Milk. Beat it smooth and fluffy until the Butter and Condensed Milk combines well. (You can also beat it manually).
  2. Then add Milk, Vanilla Extract, Red Food Color, and Vinegar. Beat again and combine well.
  3. Next, sieve in the Flour (of your choice), Cocoa Powder, Baking Soda, Baking Powder, and Salt.
  4. Beat the batter at low speed (or manually by hand) till everything combines well, don't over mix.
  5. Preheat your oven at 180C. (I used my microwave and preheated on 180C on convection).
  6. Now line a Muffin Tray with Muffin Liners, or you can also grease the Muffin Tray with Oil instead of using the Muffin Liners. I always use my reusable silicon Muffin Liners.
  7. Tap a few times to release air bubbles. Your Muffins may turn spongy if you tap them a lot.
  8. Bake it for 30-40 minutes. (This will depend on the watt power of your microwave). After the Muffins pass the toothpick test, let them cool down completely.
  9. If you remove the Muffins before they cool down, they will crack & break. The Muffins may also come out in crumbles.
  10. If you would like, you can Frost the Muffins, and I have posted recipes for Buttercreams and Ganaches. The Frosting will melt if the Muffins haven't cooled completely. Refrigerate if to eat later.
  11. ENJOY!!!!!   :)







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Hi! Thank you to those commenting here! I would really like it if you could write the comment using an account, that way I can also reply and thank you. I love reading the comments, it keeps me motivated. I'm also on Pinterest- Zalak Gandhi - is all you have to search up! Thanks again,
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Zalak

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