Make your special occasions even more special by baking these vegan red velvet cupcakes. Frost it with your favorite frosting and add sprinkles to suit the celebration.
Prep Time20 minutesmins
Cook Time17 minutesmins
Cooling Time5 minutesmins
Total Time42 minutesmins
Method: Baking
Course: Cupcakes
Servings: 12cupcakes
Ingredients
1cupAlmond Milk(Non Dairy milk)
1teaspoonApple Cider Vinegar
1 ¼cupsAll-purpose Flour
1cupSugar
2tablespoonsCocoa powder
½teaspoonBaking powder
½teaspoonBaking soda
½teaspoonSalt
⅓cupOil
2tablespoonsRed Food Coloring(make sure that it's vegan)
2teaspoonsVanilla Extract
¼teaspoonAlmond Extract
Instructions
Preheat the oven at 350F/180C for 15 minutes. Line a 12 cup muffin tin with paper liners and grease it lightly.
In a medium size bowl, mix together the milk and vinegar allowing it to curdle. This will take about 5 minutes.
Meanwhile in a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt. Stir in the sugar too.
Once the milk has curdled, stir in the oil, food color and the extracts. Whisk it well to combine.
Make a well in the dry ingredients and slowly add the wet ingredients to it, stirring it until all the ingredients come together. Small lumps are okay. Take care to see that you do not over mix it otherwise you will not get fluffy cupcakes.
Fill each muffin tin ¾ths full of the batter.
Bake it for about 16-20 minutes or until a toothpick inserted in the middle of the cupcake comes out clean or with very little crumbs is okay too. Mine were done after 17 minutes.
Transfer the pan to a wire rack and let it remain there for 5 minutes. After that remove the cupcakes from the pan and let it cool completely before you can frost it.
Notes
My red velvet cupcakes looked more like purple Velvet cupcakes. I think I should have used the entire bottle (28ml) of red food color instead of just the 2 tablespoons. The color of the cake depends upon the brand of food color you use. Mine looked more like cupcakes made with beets, which actually is a very good alternative for the red food color.
Taste & Texture
Since I have not tasted a regular red velvet cupcake before I have nothing to compare this vegan red velvet cupcake with, but I firmly believe that even those who have tasted the original version will love this vegan version too. It doesn't taste very "chocolaty" or doesn't have an overpowering vanilla flavor either. The original recipe uses some chocolate extract, which as the author suggests makes this cupcake stand out. I was not able to find it though.