Vegan Red Velvet CupcakesSubmitted by: KSIANO
Introductionthis recipe makes a dozen, deliciously moist vegan, red velvet cupcakes without all of the oiliness you find in other red velvet recipes. topped with BETTER THAN CREAM CHEESE frosting. this recipe makes a dozen, deliciously moist vegan, red velvet cupcakes without all of the oiliness you find in other red velvet recipes. topped with BETTER THAN CREAM CHEESE frosting.
1 cup soy milk,
1 tsp apple cider vinegar
1 1/4 c all-purpose flour or spelt flour if preferred
1 c raw sugar
2 TBSP unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 c canola oil (I use applesauce to reduce fat)
2 TBSP red food coloring (red #40)
2 tsp vanilla extract
1 tsp chocolate extract (if you can't find it... also good without)
BETTER THAN CREAM CHEESE* FROSTING
1/4 C margarine
1/4 c. TOFUTTI Better Than Cream Cheese, room temp
1 tsp vanilla extract
2 c confectioners sugar
BETTER THAN CREAM CHEESE FROSTING
Cream margarine, cream cheese and vanilla extract. Slowly mix confectioners sugar into the creamed mixture and beat until smooth or fluffy. Pipe onto cooled cupcakes with pastry bag and choice of tip.
*(makes enough for 12 cupcakes, but my family always likes LOTS of icing on theirs, so I double this recipe for more icing).
Number of Servings: 12
Recipe submitted by SparkPeople user KSIANO.