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To begin making Eggless Red Velvet Beetroot Muffins, we have to first prepare the beetroot puree. Your Eggless Red Velvet Beetroot Muffins are. Serving suggestion: Enjoy this eggless red velvet cupcakes as a dessert.
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Alright, don’t linger, let’s practice this eggless red velvet muffins menu with 12 elements which are surely easy to find, and we have to process them at the very least through 4 methods. You should devote a while on this, so the resulting food could be perfect.
Composition of Eggless red velvet muffins:
- Get 110 gms wheat flour
- Give 1 tbsp cocoa powder
- Provide 2/3 drops - red food colour
- Get Pinch salt
- Provide 100 gms for jaggery powder
- Require 60 ml of Refined oil/ unsalted butter
- Make ready 120 ml - Buttermilk
- Give 1 tsp - baking powder
- Take 1 pinch of baking soda
- Give 1 tsp of vanilla essence
- Provide 1 cup - Whipping cream
- Give 1/2 drops Pink food colour
I am so excited to share this Eggless Red Velvet Cake recipe with you!! Especially, my little one who is allergic to eggs. Valentine's day is around the corner. I am sure u all would be scratching your head about what to make something special for your loved ones.
Eggless red velvet muffins making process:
- In a big bowl seive the flour, baking powder, baking soda,coco powder and salt twice.
- In another bowl take jaggery, buttermilk, oil, essence, red food col. Mix these nicely using a hand blender nicely. Then slowly add dry ingredients mix to this liquid mixture. Mix slowly. Put this mixture in a greased oven proof container. Tap it 2/3times.
- In a preheated oven bake for 30 to 35 mins in 180degree Celsius.
- Let the cake cool. Then using a heart shape Cookie cutter cut heart shape muffin. Do frosting using whipping cream. U can mix different colors in whipping cream to decorate the muffin.
Here u go, a super easy,soft n spongy,eggless one minute red velvet cake in a mug using microwave under one minute. Last year i have shared some easy. Sift them to remove lumps of flour and. Making this eggless red velvet cake with cream cheese frosting is very easy because it starts with a store-bought cake mix but tastes like it was made from scratch. The combination of tofu and yogurt as egg substitute works like a charm making the cake very soft and moist.
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