Vegan Red Velvet Cupcakes

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vegan red velvet cupcakes

Vegan Red Velvet Cupcakes

When your sweet tooth needs something delicous, dairy free and eggless.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 16 cupcakes
Calories

Equipment

  • Whisk
  • Measuring cups
  • Stand mixer if you have one
  • Measuring spoons
  • sifther

Ingredients
  

  • 1 cup Non-dairy milk I prefer to use Oat-milk
  • 1 Tbsp Apple cider vinegar I use the one wiht mother in it
  • 1/2 cup Vegetable oil (do not use olive or avocado) The flavor changes.
  • 1 Tsp Pure vanilla extract
  • 1 cup Pure cane organic sugar Do not use white sugar, it's not vegan
  • 1½ cups Unbleached all purpose-flour Use same for any glutten free substitution
  • 1½ Tsp Baking powder
  • 1/2 Tsp Baking soda
  • 3 Tbsp Organic cocoa powder
  • 1/4 Tsp Kosher salt
  • 1/2 Cup Vegan chocolate melted I use Enjoy life brand
  • 1/2 Tsp Red Food coloring

Frosting:

  • 1/2 cup Vegan butter (1 stick= 1/2 cup) I use the Miyokos or Earth Balance brand
  • 1/2 Tsp Pure vanilla extract
  • 2-3 cups Powdered sugar Sifted
  • 2-3 Tbsp Non dairy-milk

Instructions
 

Cupcakes

  • 1. Preheat oven to 350°F (176°C) and line a muffin pan withpaper liners.
    2. Add non-dairy milk and the vinegar to a large mixing bowl whisk, next add the sugar whisk until is all dissolve add vanilla, and finally add the oil whisk together and let it rest for 5-10 minutes this will help with curdle/activate the ingredients.
    3. In a separe bowl add dry ingredients; flour, baking powder, baking soda, organic cocoa powder and salt. Sift everything to make them fluffy.
    4. Add the dry ingredietns to wet ingredients and mix either by hand or stand mixer, pouring the flour mixture in three parts. After is all combine add the melted chocolate and food coloring mix it all together until combine.
    5. Add the batter to the prepared muffin pan, 3/4 of the way up do better, make sure to divided evenly. I use an ice-cream scoop for this process.
    6. Place in the oven in the center rack for 20-24 minutes, remember oven's vary check with a toothpick ( if it comes out clean it's ready) you will see a slight golden brown on the top.
    7. Let cool completely on a cooling rack. In the meantime, prepare frosting.

Frosting

  • 1. In a mixing bowl add the room temperature (softened butter ) to the bowl. Beat until light an fluffy 2-3 mins approximate. Then add the vanilla and mix one more time.
    2. Next add the sifted powdered sugar to the butter mixture 1/2 cup at a time. Continue mixing until thick and creamy. Making sure to scrape down sides to get all the goodness in.
    3. Finally add the non-dairy milk to the mixture until you have a soft creamy consistency. ( You night not need it all) Depends on the humidity of where you live.
    5. It's ready to use in the cupcakes.
    To Frost the cupcakes place the frosting in a pipping bag and decorate away. You can add chcocolate chips, sprinkles or whatever else you heart desire.

Notes

  • Remember oven temperatures vary.
  • For the frosting humidity can cause the frosting to be softer keep, you might need the non-dairy milk.
  • Use toothpick to check if cupcake is cook all the way Made this recipe!
    Tag me by using: #notyourglammom #sogoodcookingwithyunibe #chefyunibe
     
     
Keyword Dessert, vegan, dairyfree
Tried this recipe?Mention @notyourglammom or tag #notyourglammom!

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