Vegan Red Velvet Ish Cupcakes Food

VEGAN RED VELVET CUPCAKES

Steps:

• Preheat the oven to 350 ºF and line a muffin tin with cupcake liners.
• Measure out the non dairy milk and add the vinegar. Set aside for 5-10 minutes to make a vegan "buttermilk."
• Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt into a mixing bowl. Whisk to make sure it's well combined.
• Pour the buttermilk into a large mixing bowl and add the oil and vanilla extract. Stir in red food coloring until the color is a bright and vibrant red. I used 1/4 tsp of gel food coloring. If using liquid food coloring you may need ~2 tablespoons.
• Add the dry ingredients to the wet then whisk until the batter is smooth.
• Pour the cupcake batter into the prepared tin. Fill the liners about 3/4 of the way full. Bake for 19-22 minutes or until a tester pulls out clean.
• Let cool for 5 minutes in the pan, then remove the cupcakes and place on a wire cooling rack to cool completely before frosting.

VEGAN RED VELVET CUPCAKES

Steps:

• Preheat the oven to 350°F (180°C). Line a cupcake tray with cupcake liners. Set aside.
• Sift the flour into a mixing bowl. Add the sugar, baking soda, salt and cocoa powder and mix together.
• Prepare the vegan buttermilk by adding 1 Tbsp lemon juice into a measuring jug and then adding soy milk up to the 1 cup (240ml) line and allowing to sit for a minute to curdle into buttermilk.
• Add the vegan buttermilk, vanilla extract, oil, vinegar and red gel food color to the mixing bowl and whisk briefly with a hand whisk to combine into a batter. Don't over-mix.
• Divide the batter evenly between the cupcake liners.
• Place into the oven and bake for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
• Allow to cool completely before frosting.
• Add vegan butter, powdered sugar, cocoa powder, vanilla extract, red gel food coloring and 2 Tbsp soy milk to the bowl of your stand mixer. Starting at slow speed, gradually increase speed until the frosting is thick and smooth. If needed, add the extra soy milk.
• Pipe the frosting on top of your completely cooled cupcakes and serve.

VEGAN RED VELVET CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
• Stir soy milk and apple cider vinegar together in a large bowl. Let stand until curdled, about 5 minutes. Mix in applesauce, oil, beet juice, and vanilla extract.
• Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk to remove lumps. Pour in soy milk mixture; stir until batter is just combined.
• Fill each cupcake liner 3/4 full with batter.
• Bake in the preheated oven until the top springs back to the touch and a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 5 minutes. Remove from the tins and place on wire racks until completely cool.

VEGAN RED VELVET-ISH CUPCAKES

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, cream together Earth Blance and sugar add the Ener-G + water and beat well.
• In a separate bowl, combine the flour, salt, cinnamon, cocoa, baking powder and baking soda.
• In a third bowl, combine the milk, vanilla, vinegar (and red food coloring if you want a red looking cake), let set a minute.
• Gradually beat the dry ingredients into the creamed sugar/butter, alternating with the soured milk until you've added it all and it's well mixed.
• Pour the batter into lined cupcake pans.
• Bake for 25 minutes or until toothpick comes out clean.
• Frost with frosting if desired.