Vegan Red Velvet Cupcakes

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
pinch salt

preheat oven to 350 degrees F and line a cupcake tin with 12 regular size liners (makes 24 minis) In a medium bowl, combine soy milk and vinegar and set aside to curdle to imitate buttermilk (this is an important step - the vinegar gives the baking soda something with which to react!) In another bowl, mix together the flour, sugar, cocoa, baking powder, baking soda and salt. Set aside. Add the food coloring & extracts to the curdled milk and whisk well. Sift the dry ingredients into the wet mixture and fold to combine - mixing just until large lumps disappear. Pour into cupcake liners and bake 18-20 minutes.Cool and top with dollop of BETTER THAN CREAM CHEESE frosting below. YIELD 12 regular or 24 mini cupcakes.

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.