Acestea Brioșe de catifea roșie are a simple muffin recipe made without eggs or dairy with a soft, tender texture and the classic red color, easy to make in one bowl.
I love making simple muffins, but nothing comes close to the style of red velvet muffins!
While the whole recipe is just below, don’t miss my swap suggestion, step-by-step pictures, and baking tips further down!
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Brioșe de catifea roșie
Acestea Brioșe de catifea roșie are a simple muffin recipe made without eggs or dairy with a soft, tender texture and the classic red color, easy to make in one bowl.
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porţii: 12 briose
calorii: 252.6 kcal
Ingrediente
- 2 cupe Faina de toate scopurile - (nota 1)
- 4 lingurițe Pudră de cacao neîndulcită
- 2 ½ lingurițe Praf de copt
- ⅔ ceaşcă Zahăr din trestie nerafinat - (nota 2)
- ½ linguriță Sare
- 1 cupe Lapte de migdale - (nota 3)
- ½ ceaşcă Ulei de măsline cu aromă blândă - (nota 4)
- 2 lingurițe Oțet de mere - (nota 5)
- 2 lingurițe Extract de vanilie
- 2 lingurițe Liquid Red Food Coloring - (nota 6)
- ½ ceaşcă Chips de ciocolată albă - (nota 7)
Instrucțiuni
- Preheat the oven to 350 °F (180 °C). Line two 12-hole muffin trays with muffin paper liners. Slightly spray with oil. Set aside.
- In another large mixing bowl, whisk combine flour, cocoa powder, baking powder, sugar, and salt.
- Make a well in the center of the dry ingredients and add all the remaining ingredients: almond milk, olive oil, apple cider vinegar, vanilla, and liquid red food coloring.
- Amestecă toate ingredientele cu o spatulă de cauciuc, obținând o compoziție omogenă.
- Fold in the dairy-free white chocolate chips, and stir until just combined.
- Împărțiți aluatul în mod egal în cele 12 forme de hârtie pentru brioșe.
- Coaceți brioșele pe raftul din mijloc al cuptorului timp de 25-35 de minute la 180 °C (350 °F), până când devin aurii și o scobitoare introdusă în centru iese curată.
- Lăsați-le să se răcească complet pe un grătar timp de 30 de minute înainte de a le consuma.
notițe
Notă 1Pentru o versiune fără gluten, folosiți-mi ghid de conversie fără gluten.
Notă 2Puteți folosi orice îndulcitor cristalin, inclusiv eritritol fără zahăr sau zahăr de cocos.
Notă 3: Any plant-based milk works, like oat milk or soy milk for a boost of protein, all work in this recipe.
Notă 4Puteți încerca orice ulei cu aromă redusă, cum ar fi uleiul de canola.
Notă 5: You can also use lemon juice or white vinegar.
Notă 6: You can use liquid food coloring or paste, both work in the same amount. You can use 1 tablespoon of beetroot powder or pitaya powder as a natural option but the red color is not as vibrant.
Notă 7: eu folosesc dairy-free white chocolate chips, but you can also skip this ingredient and make plain red velvet muffins. If you do, I recommend increasing the sugar to 1 cup.
Stocare: Store them in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months in Ziploc bags or a box. Thaw at room temperature the day before.
Echipament
Nutriţie
servire: 1brioşă | calorii: 252.6kcal | Carbohidrați: 38.1g | Proteină: 3.3g | Gras: 9.9g | Grăsime saturată: 1.3g | Grăsimi polinesaturate: 1.3g | Grasime monosaturata: 6.8g | Sodiu: 131.9mg | Potasiu: 38.2mg | Fibră: 1.3g | Zahăr: 18.4g | Vitamina A: 9.9IU | Vitamina C: 0.5mg | Calciu: 38.7mg | fier: 0.3mg | Magneziu: 7.6mg | Fosfor: 27.5mg | Zinc: 0.2mg
Ingrediente și înlocuiri
Acest paragraf vă oferă toate sfaturile mele despre alegerea ingredientelor potrivite. Pentru rețeta completă cu măsurători, derulați până la fișa cu rețete din partea de jos a postării!Accesați rețeta completă
You only need a handful of simple ingredients for this recipe. Here’s how to pick them.
- Faina de toate scopurile – This provides the structure for the muffins. Don’t swap it for coconut flour or almond flour, it wouldn’t work. For a gluten-free version, use my ghid de conversie fără gluten.
- Pudră de cacao neîndulcită – This adds a subtle chocolate flavor and the characteristic red velvet color.
- Praf de copt – This helps the muffins rise and become light and fluffy.
- zahăr – This sweetens the muffins. Any crystal sweetener, including erythritol or coconut sugar, also works.
- Lapte de migdale – This adds moisture and richness to the muffins. Oat milk or soy milk also work.
- Ulei de măsline ușor – This contributes to the moistness of the muffins. Canola oil also works.
- Oțet de mere – This reacts with the baking powder to create a soft and tender crumb. Lemon juice or white vinegar also work.
- Extract de vanilie – This adds a warm, sweet flavor that complements the other ingredients.
- Liquid Red Food Coloring – This provides the signature red color. Paste food coloring, beetroot powder, or pitaya powder also work.
- Chips de ciocolată albă – These add a sweet, creamy contrast to the red velvet flavor. If you them, increase the sugar to 1 cup.
How to Make Red Velvet Muffins
Această rețetă este super ușor de preparat, iată cum se face în imagini.
Combinați ingredientele uscate într-un bol de amestecat.
Pour and incorporate all the liquid ingredients.
Add the dairy-free white chocolate chips and transfer the batter to a muffin pan.
Bake the red velvet muffins for 25-35 minutes at 350 °F (180 °C).
Sfaturile de copt ale lui Carine
Let me share a few more tips for perfect muffins (or cupcakes, you can choose!).
- Cupcake Conversion – Skip the chocolate chips and top with my glazură fără lactate to create red velvet cupcakes.
- Alternative de zahăr – Use coconut sugar or unrefined cane sugar for a refined sugar-free option.
- Colorare naturală – You can use beetroot or pitaya powder for a natural red hue, though it may not be as vibrant.
- Timp răcire – Allow the muffins to cool completely on a wire rack before serving to ensure they are firm.
- Ingredient Temperature – Use room-temperature almond milk and olive oil for better batter consistency.
- Coacere pe raftul central – Bake the muffins on the center rack of the oven for even heat distribution.
I think it’s a typo in the Instructions #2 says to add in coconut powder?
Look forward to trying these!
Thanks for spotting my mistake, it’s supposed to say cocoa powder. I updated the recipe.
Would this work with Green Banana Flour? I also have coconut milk in place of almond milk.
I never baked with this kind of flour before, I am not sure what is the ratio to use it as a swap to all-purpose flour.
According to the Let’s Do Organic brand, you use 25% less green banana flour for one cup of wheat flour. I guess to be on the safe side, I’ll stick to all-purpose flour for this recipe.
Oh that’s interesting, thanks for sharing with me. I don’t find this flour in New Zealand so I can’t try it yet.
Se metto l’impasto in una teglia da plum-cake 9×5 pollici o rotonda da 18 cm? Va comunque bene ?
A 8″ inch cake pan should work well. Baking time will probably be a bit longer.