Prep Time: 20-30 minutes
Cook Time: 25-30 minutes
Red velvet cupcakes are a great crowd pleaser, for any get together or summer event. This recipe can be made vegan with a few adjustments, and can be modified to make as many cupcakes as needed.
For the cupcakes:
- 1 cup vanilla soymilk (can be substituted for almond milk)
- 1 teaspoon apple cider vingear
- 1 1/4 cup sugar
- 1 1/3 cups flour
- 2 tablespoons cocoa powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1 teaspoon salt
- 1/3 cup canola oil
- 2 1/2 tablespoons of red food colouring
- 2 1/2 teaspoons of almond extract
- 1/2 teaspoon vanilla extract
- Preheat your oven to 345 degrees farenheit
- Line a muffin tin (12 cups preferably) with paper liners and lightly grease
- In a bowl, mix together the soy or almond milk and the apple cider vinegar, allow it to curdle. (It will take around 10-15 minutes)
- While waiting, in a separate large bowl, combine the flour, sugar, baking powder, cocoa powder, salt and baking soda.
- Once the earlier mix has curdled, slowly mix in the oil, vanilla and almond extracts, and red food colouring. Make sure these ingredients are completely combined.
- Add the wet ingredients to your dry mix, stirring thoroughly until it is all completely combined. Be careful not to over mix.
- Fill each muffin cup with the batter, until around 3/4 full
- Bake for about 15-25 minutes or until an inserted toothpick comes out clean.
- Move the tin to a wire cooling rack and allow it to cool for 5-10 minutes. Top with completed frosting.
For the frosting:
- 1/2 cup softened vegan cream cheese
- 1/3 cup softened vegan butter
- 3 cups powdered sugar
- 1/2 cup flour
- In a large bowl, add softened butter and cream cheese, whisk until combined. Add the powdered sugar in small increments until thick.
- Add the flour at the end to thicken to a desired consistency. Thicker frosting is easier to spread.
- Refrigerate to keep fresh, add to above red velvet cupcake recipe.
Image provided by Wikimedia Creative Commons