Vegan Red Velvet Cupcakes
by TheCuriousChickpea ❤️
•2 tsp (10g) white vinegar
•1 cup (235g) soy milk or other non-dairy milk
•1 1/2 cups (200g) all purpose flour
•3/4 cups (150g) granulated sugar
•2 tbsp (12g) cocoa powder
•1 tsp baking powder
•1/2 tsp baking soda
•3/4 tsp salt
•1/3 cup (64g) oil
•1 1/2 tbsp vanilla extract
•Red food color, amount varies by brand
1Preheat the oven to 350 ºF and line a muffin tin with cupcake liners.
2Measure out the non dairy milk and add the vinegar. Set aside for 5-10 minutes to make a vegan “buttermilk.”
3Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt into a mixing bowl. Whisk to make sure it’s well combined.
4Pour the buttermilk into a large mixing bowl and add the oil and vanilla extract. Stir in red food coloring until the color is a bright and vibrant red. I used 1/4 tsp of gel food coloring. If using liquid food coloring you may need ~2 tablespoons.
5Add the dry ingredients to the wet then whisk until the batter is smooth.
6Pour the cupcake batter into the prepared tin. Fill the liners about 3/4 of the way full. Bake for 19-22 minutes or until a tester pulls out clean.
7Let cool for 5 minutes in the pan, then remove the cupcakes and place on a wire cooling rack to cool completely before frosting.
VEGAN ERMINE FROSTING (FLOUR FROSTING)
•1/4 cup (33g) all purpose flour
•1 cup (235g) plain non-dairy milk (e.g. soy, almond, oat, cashew)
•1 cup (192g) granulated sugar
•1/2 cup (113g) vegan butter, cool room temperature
•1/2 cup (96g) vegetable shortening, cool room temperature
•1 tsp vanilla extract or vanilla bean paste
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