food

Vegan Red Velvet Cupcakes

Fluffy, lemony vegan buttercream gives new life to vegan red velvet cupcakes.

food

Vegan Red Velvet Cupcakes

Fluffy, lemony vegan buttercream gives new life to vegan red velvet cupcakes.

Ingredients

Vegan Red Velvet Cupcakes

  • *Makes 12
  • 1 cup soy milk (or almond milk)
  • 1 teaspoon apple cider vinegar
  • 210 grams all-purpose flour
  • 245 grams granulated sugar
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • 2 tablespoons vegan red food coloring
  • 2 teaspoons vanilla extract
  • 50 milliliters liquid, vegan red food dye (or rose pink)

Frosting

  • 1/2 batch vegan buttercream
  • 2 teaspoons lemon essence or zest of one lemon

Steps

Vegan Red Velvet Cupcakes

  1. Preheat oven to 160C (320F) and line muffin pans with cupcake liners.
  2. Whisk together soy milk and vinegar and set aside to curdle, about 5 - 10 minutes.
  3. Sift together the flour, sugar, cocoa, baking powder, baking soda, and salt into large bowl and mix.
  4. Add the oil, food coloring and vanilla extract to the curdled soy milk. Whisk well to combine.
  5. Add the wet ingredients to the dry ingredients and gently mix using a whisk, hand mixer or wooden spoon.
  6. Fill cupcake liners half way (these cupcakes will rise fairly high).
  7. Place in preheated oven and bake 18 to 20 minutes, but be sure not to over bake. Use a toothpick inserted in the center to tell (the toothpick will be red, but there should not be any batter or gooey crumbs sticking).
  8. When done, let cool for a few minutes then transfer cupcakes to cooling rack to cool completely.

Frosting

  1. Add 2 teaspoons lemon essence or zest to frosting and mix until well combined.
  2. Fit the end of a piping bag with a Wilton 1M piping tip and frost in a swirl.