Eggless Red Velvet Cupcakes (Vegan)

FAQs

What type of food coloring goes with these red velvet cupcakes?
Red food coloring is best and this recipe uses the same. You can achieve the correct level of red by using one of the following options:

• Liquid food coloring – 1 tablespoon
• Food gel dye – 1 tsp

This recipe uses Wilson red gel paint which will give our cupcakes a perfect dark red color.

Can I use any natural food coloring for this recipe?
Yes, you certainly can! Natural food coloring made from beetroot can be safely used to make these red velvet cupcakes.

Can I use dry red powder for this recipe?
Yes, you certainly can! However, you should be careful when adding dry paint as it is more concentrated than liquid. I would suggest adding half a tablespoon of dry food coloring to the dry ingredients and whisking well.
If you feel that the desired color is still not achieved, you can add more dry color, but add it gradually, ½ teaspoon at a time.

Can I make these delicious scones in advance?
Yes, these delicious scones are incredibly moist and an excellent option for making a day or two ahead of time. When stored in an airtight container, they will stay perfect for at least a week, making them a great choice for savoring special moments.

How do I store leftovers for these Red Velvet Cupcakes?
You should follow the instructions below for storing the leftovers of these baskets —
Cream cheese frosting — The prepared frosting can be kept in the refrigerator in an airtight container for up to 1 week. It will stay good for up to 3 months when stored in the freezer in a freezer bag/bag. However, it needs to be thawed overnight in the refrigerator before use.
Unfrozen cookies — You can store thawed cupcakes in an airtight container at room temperature for up to 2 days. It will last up to 2 months after freezing in a freezer bag/bag. When ready to use, thaw at room temperature, garnish as desired, and dig in!
Matte cookies — Leftovers for these delicious red velvet cupcakes can be stored in an airtight container and refrigerated for up to 1 week. You can use a tall container that will easily fit the frosting without spoiling. Please do not freeze the milk cupcakes as the cream frosting will not be delicious after thawing.