Vegan Red Velvet Heart-Shaped Cupcakes
These vegan red velvet heart-shaped cupcakes are super moist, beautifully colored, and perfect for Valentine’s Day. Baked in silicone heart molds, they have that rich cocoa flavor and deep red color that makes red velvet so iconic, but completely without eggs or dairy. They are quick to make and look stunning on any dessert table. A simple vanilla frosting on top makes them feel extra special and celebration-ready. Also try my Vegan Red Velvet Cupcakes, Red Velvet Cookies, or Red Velvet Mug Cake.
Eggless Dairy-Free Red Velvet Heart-Shaped Cupcakes
Super moist, easy to make, vegan red velvet cupcakes for Valentine's Day !
Ingredients
- 3/4 cup (105 g) All-Purpose Flour
- 1 tsp (4 g) Baking Powder
- 1 Tbsp (7 g) Cocoa Powder
- 1/3 cup (65 g) Superfine (granulated) Sugar
- 1/4 cup (60 ml) Vegetable Oil
- 1/2 cup (120 ml) Water, room temperature
- 1 tsp (5 ml) Red Food Coloring Gel
Instructions
- Oil silicone molds and set aside.
- To a bowl, sift in flour, baking powder and cocoa powder.
- Then add sugar, oil and water.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Add, red food coloring gel and mix.
- Spoon batter into cupcake mold until 2/3 full.
- Preheat Air Fryer to 350oF (180oC) for 2 minutes.Then, air fry cupcakes at 350oF (180oC) for 3 minutesThen lower to 325oF (160oC) for 10 minutes.
- Let cupcakes cool down in mold for 5 minutes. Then transfer cupcakes to wire rack to cool down completely.
