Vegan Red Velvet Cupcakes
Ingredients
The cupcakes
-
1
tablespoon
apple cider vinegar or regular vinegar
-
1
cup
soy milk or other vegan milk
-
2
cups
white granulated sugar
-
3
cups
all-purpose flour
-
2
tablespoons
unsweetened cocoa powder
-
2
teaspoons
baking powder
-
1
teaspoon
sea salt
-
¾
cup
oil
-
1
teaspoon
vanilla extract
-
1
ounce
liquid red food coloring
-
1
cup
warm soy milk
-
2
teaspoons
baking soda
-
1
teaspoon
white vinegar
The frosting
-
8
ounces
vegan cream cheese
-
½
cup
vegan butter sticks
-
1
teaspoon
vanilla extract or vanilla paste
-
1
pinch
sea salt
-
3 to 4
cups
powdered sugar
-
¼
cup
cornstarch
Instructions
- Preheat the oven to 350°F (180°C) and line muffin cups with cupcake liners.
- In a jar, combine the vinegar and soy milk to create vegan buttermilk.
- In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, and salt.
- Add the oil, buttermilk, vanilla, red food coloring, and warm soy milk to the dry ingredients and mix until just combined.
- In a small bowl, mix the baking soda and white vinegar, then stir into the batter.
- Divide the batter evenly between the cupcake liners, filling them about two-thirds full.
- Bake for 18 to 19 minutes, then cool in the pans for 5 minutes before transferring to a wire rack.
- For the frosting, beat the vegan cream cheese and butter until fluffy, then add vanilla, salt, powdered sugar, and cornstarch until desired consistency is reached.
- Frost the cooled cupcakes and serve.
Nutrition Facts (estimated)
Servings
24 cupcakes
Calories
309
Total fat
14g
Total carbohydrates
46g
Total protein
3g
Sodium
300mg
Cholesterol
0mg
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