How To Make Red Velvet Cupcakes In Microwave
These eggless red velvet cupcakes are made entirely in the microwave in just a few minutes. Rich cocoa flavor, that deep red color, and a soft, moist crumb, all without an oven. Made with just milk, oil, sugar, flour, and a little red food coloring. A quick single-serving Valentine’s Day dessert or anytime you want something sweet and fast. Also try my Red Velvet Mug Cake, Vegan Red Velvet Mug Cake, or Vegan Red Velvet Cupcakes.
How To Make Red Velvet Cupcakes In Microwave / Eggless Recipe
These Eggless Red Velvet Cupcakes In Microwave are so easy to make. They are perfect for a quick Valentine's Day Dessert for two.
Dietary note: Contains dairy. This recipe is not vegan.
Ingredients
- 1 tbsp (15 ml) vegetable oil
- 3 tbsp (45 ml) milk, room temperature
- 2 tbsp (25 g) granulated sugar
- 1/4 tsp (1 ml) Red Food Coloring Gel
- 3 tbsp (25 g) All-Purpose Flour
- 1/2 tsp (2 g) Cocoa Powder
- 1/4 tsp (1 g) Baking Powder
Instructions
- Mix the oil, room-temperature milk and sugar in a bowl. Whisk in the red food-colouring gel.
- Add the flour, cocoa and baking powder and mix until combined.
- Divide between two microwave-safe cupcake cases, filling halfway. Run the tip of a utensil through the batter to release trapped air, then remove the utensil before microwaving.
- Microwave both cupcakes at the same time at 1200 W for 35 seconds. Adjust as needed for your microwave. Cool completely before any optional frosting.
Video
Notes
Both cupcakes cook together for 35 seconds at 1200 W in the video, rounded up to 1 minute in the cooking field. The video shows optional piped frosting but does not provide its formula. The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.
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