Vegan Red Velvet Cupcakes
These are super moist cupcakes, with a hint of chocolate & vanilla and the vegan cream cheese frosting is just delicious.
Servings: 10 - 12 cupcakes
Ingredients
- 240 ml soy milk
- 1 teaspoon white vinegar
- 155 g all-purpose flour
- 200 g organic sugar vegan
- 2 tablespoons cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 80 ml canola oil
- 2 tablespoons vegetarian red food colouring
- 2 teaspoons vanilla extract
- - Vegan Cream Cheese Frosting
- 60 g vegan margarine softened
- 60 g vegan cream cheese softened
- 250 - 300 g organic powdered sugar vegan
- 1 tsp vanilla
Instructions
- Preheat oven to 350ºF and line muffin pans with cupcake liners.
- Whisk together soy milk and vinegar and set aside to curdle (about 5 - 10 minutes).
- Sift together the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.
- Add the oil, food colouring, and vanilla extract to the curdled soy milk. Whisk well to combine.
- Add the dry ingredients into the wet and fold to combine, mixing just until large lumps disappear.
- Fill cupcake liners about two-thirds full.
- Place in preheated oven and bake 18 to 20 minutes, but be sure not to overbake.
- When done, let cool for a few minutes then transfer cupcakes to a cooling rack to cool completely.
- - For the frosting
- Cream together the margarine and vegan cream cheese just until combined.
- Gradually add sugar, about half a cup at a time, until mixed well (I used a hand mixer).
- Add the vanilla and mix until light and fluffy.