Vegan Crimson Velveteen Cupcakes
Don't be put-off by the fact that these are vegan! They're simple to make and SUPER delicious. They're incredibly moist and seriously the best red velvet cupcakes I have ever had.
1 c (237 ml) soy milk
1 tsp apple cider vinegar
1 1/4 c (156 g) flour
1 c (198 g) sugar
2 Tbls cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 c (78 ml) canola oil
2 Tbls red food coloring (liquid)
2 tsp vanilla extract
1/4 tsp almond extract
1 tsp chocolate extract (I couldn't find this and thought they were great without it!)
Preheat oven to 350F (175C) and line a cupcake tin.
In a medium-sized bowl, combine the soy milk and vinegar and set aside to curdle (this is to imitate buttermilk. It is an important step because the vinegar gives the baking soda something with which it can react!)
In another bowl, mix together the flour, sugar, cocoa, baking powder, baking soda and salt. Set aside.
Add the oil, food coloring and extracts to the curdled soy milk and whisk well to combine. Sift the dry ingredients into the wet and fold to combine, mixing just until large lumps disappear.
Pour into liners and bake 18-20 minutes.
Makes 1 dozen.
Vegan Cream Cheese Frosting
1/4 c (58 g) margarine, softened
1/4 c (58 g) vegan cream cheese, softened
2 c (312 g) powdered sugar
1 tsp vanilla
Cream together the margarine and cream cheese just until combined. Sift in the powdered sugar in half-cup batches, whipping thoroughly combined after each addition. Add the vanilla and whip until light and fluffy.