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1
Preheat the oven to 325F.
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2
Line 2 standard 12-cup muffin tins with paper liners.
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3
Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside to develop into buttermilk.
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4
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
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5
Add the oil, agave nectar, and vanilla to the dry ingredients and stir to combine.
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6
The batter will be thick.
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7
Using a plastic spatula, add the buttermilk and mix just until combined.
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8
Slowly add red food coloring by the tablespoon until the batter is the desired color.
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9
Do not exceed 6 tablespoons, as this will make the batter too wet.
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10
Pour 1/3 cup batter into each prepared cup, almost filling it.
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11
Bake the cupcakes on the center rack for 24 minutes, rotating the tins 180 degrees after 14 minutes.
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12
The finished cupcakes will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
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13
Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely.
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14
Using a frosting knife, gently spread 1 tablespoon vanilla frosting over each cupcake.
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15
Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
