Description
Light and fluffy vegan red velvet cupcakes topped with a red velvet frosting. Perfectly moist, vibrantly red and crazy delicious!
Ingredients
Units
Scale
For the Red Velvet Cupcakes:
- 2 cups of All-Purpose Flour
- 1 cup of White Granulated Sugar
- 1 teaspoon of Baking Soda
- 1/2 teaspoon of Salt
- 1 tablespoon of Cocoa Powder (Unsweetened)
- 1 cup of Vegan Buttermilk = mix together 1 Tbsp Lemon Juice + 1 cup of Soy Milk
- 2 teaspoons of Vanilla Extract
- 1/2 cup (120ml) Canola Oil (or Vegetable Oil)
- 1 tablespoon of White Vinegar
- 1 teaspoon of Red Food Color
For the Red Velvet Frosting:
- 1/2 cup of Vegan Butter
- 4 cups of Powdered Sugar
- 1 tablespoon of Unsweetened Cocoa Powder
- 1 teaspoon of Vanilla Extract
- 1/4 teaspoon of Red Food Color
- 2–3 tablespoons of Soy Milk
Instructions
- Preheat the oven to 350°F (180°C). Line a cupcake tray with cupcake liners and set it aside.
- Sift the flour in a large mixing bowl and then add the sugar, baking soda, salt, and cocoa powder. Mix well to combine.
- Make the buttermilk by pouring 1 tablespoon of lemon juice into a measuring cup and then adding the soy milk to the 1-cup line (240 ml). Let the mixture sit for a few minutes to allow it time to curdle into buttermilk.
- Pour the vegan buttermilk, vanilla extract, oil, vinegar, and red food gel into the bowl with the dry ingredients. Whisk with a handheld whisk or electric mixer just until combined into a cohesive batter. Make sure not to over-mix.
- Pour the batter into the cupcake liners making sure to allocate the same amount to each one.
- Bake for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
- Let the cupcakes cool completely before applying the frosting.
- To prepare the frosting combine vegan butter, powdered sugar, cocoa powder, vanilla extract, red gel food coloring, and 2 Tbsp soy milk in a mixing bowl or the bowl of your stand mixer.
- If you are using hand mixing start off by mixing the frosting at a slow speed and gradually increasing it until the frosting is thick and smooth. If you need to add a little soy milk to thin it out, add 1 tablespoon at a time.
- Use a piping bag to pipe the frosting onto the cooled cupcakes and serve.
- Prep Time: 20
- Cook Time: 20
- Category: Cupcakes
- Method: Oven
- Cuisine: International
