Vegan Red Velvet Cupcakes
Ingredients
The cupcakes
-
1
cup
almond milk or other plant-based milk
-
1
teaspoon
apple cider vinegar
-
1 ¼
cups
all-purpose flour
-
1
cup
white sugar
-
2
tablespoons
cocoa powder
-
½
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
⅓
cup
neutral oil
-
2
tablespoons
vegetarian red food coloring
-
2
teaspoons
vanilla extract
-
¼
teaspoon
almond extract
The frosting
-
8
oz.
vegan cream cheese
-
8
tablespoons
vegan butter
-
5
cups
powdered sugar
-
1
teaspoon
vanilla extract
Instructions
- Preheat the oven to 350ºF and line muffin pans with cupcake liners.
- Whisk together almond milk and apple cider vinegar, and set aside to curdle for about 5-10 minutes.
- Sift together flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
- Add oil, food coloring, vanilla extract, and almond extract to the curdled milk-vinegar mixture and whisk well.
- Gently fold the wet ingredients into the dry ingredients until large lumps disappear.
- Fill cupcake liners about two-thirds full and bake for 18-20 minutes.
- Let cool for a few minutes before transferring cupcakes to a cooling rack.
- To make the frosting, beat together vegan cream cheese and vegan butter until smooth.
- Add vanilla extract and powdered sugar gradually, beating until fully incorporated.
- Refrigerate the frosting until ready to use, then frost the cooled cupcakes.
Nutrition Facts (estimated)
Servings
12
Calories
479
Total fat
18g
Total carbohydrates
79g
Total protein
3g
Sodium
305mg
Cholesterol
0mg
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