Eggless Dairy-Free Red Velvet Heart-Shaped Cupcakes
Super moist, easy to make, vegan red velvet cupcakes for Valentine's Day !
Dietary note: For a vegan result, choose food colouring labelled vegan and dairy-free. Product ingredients vary.
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 2 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.
Video
Notes
Video timing: Preheat for 2 minutes at 350°F (180°C). Air fry for 2 minutes at that temperature, then 10 minutes at 325°F (160°C): 12 minutes of cooking.
The total uses the existing preparation estimate plus the cooking and any separately listed preheat time. Allow additional cooling time and extra batches where applicable.