To celebrate my roommate’s birthday, I whipped up a batch of vegan red velvet cupcakes. Even your non-vegan friends will like these – they are moist and the lack of eggs, milk and butter is undetectable. The frosting is a bit tricky – mine did not get as fluffy as I would have liked.
I found these Reynolds cupcake liners at the regular grocery store – they don’t fade when baked. Sweet!
Vegan Red Velvet Cupcakes via Whisk Kid
1 cup soy milk
1 tsp apple cider vinegar
1 1/4 cup flour
1 cup sugar
2 Tbls cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
2 Tbls red food coloring (liquid)
2 tsp vanilla extract
1/4 tsp almond extract
Preheat oven to 350F and line a cupcake tin.
In a medium-sized bowl, combine the soy milk and vinegar and set aside to curdle (this is to imitate buttermilk. It is an important step because the vinegar gives the baking soda something with which it can react!)
In another bowl, mix together the flour, sugar, cocoa, baking powder, baking soda and salt. Set aside.
Add the oil, food coloring and extracts to the curdled soy milk and whisk well to combine. Sift the dry ingredients into the wet and fold to combine, mixing just until large lumps disappear.
Pour into liners and bake 18-20 minutes.
Makes 1 dozen.
Vegan Cream Cheese Frosting
1/4 c (58 g) margarine, softened (I used Smart Balance Organic 100% vegan)
1/4 c (58 g) vegan cream cheese, softened (I used ‘Better than Cream Cheese’)
2 c (312 g) powdered sugar
1 tsp vanilla
Cream together the margarine and cream cheese just until combined. Sift in the powdered sugar in half-cup batches, whipping thoroughly combined after each addition. Add the vanilla and whip.