Red Velvet Cupcakes With Cream Cheese Frosting (Vegan) Recipe

Name: Red Velvet Cupcakes With Cream Cheese Frosting (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 1 cup soymilk; 1 teaspoon apple cider vinegar; 1 1/4 cups all-purpose flour; 1 cup granulated sugar; 2 tablespoons cocoa powder; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/3 cup canola oil; 2 tablespoons red food coloring; 2 teaspoons vanilla extract; 1/4 teaspoon almond extract; 1 teaspoon chocolate extract; Frosting; 1/4 cup margarine, non-hydrogenated, softened (Earth Balance); 1/4 cup vegan cream cheese, softened (Tofutti, Better Than Cream Cheese); 2 cups powdered sugar, sifted; 1 teaspoon vanilla extract

Servings: persons

Cupcakes
1 cup soymilk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
1 cup granulated sugar
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
2 tablespoons red food coloring
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 teaspoon chocolate extract
Frosting
1/4 cup margarine, non-hydrogenated, softened (Earth Balance)
1/4 cup vegan cream cheese, softened (Tofutti, Better Than Cream Cheese)
2 cups powdered sugar, sifted
1 teaspoon vanilla extract

1
Preheat oven to 350 degrees and line muffin pans with liners.
2
Whisk together the soy milk and vinegar and set aside to curdle.
3
Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.
4
Add the oil, food coloring, chocolate extract, Vanilla extract and almond extract to the curdled soy milk. Whisk well to combine.
5
Make well in center of dry ingredients and gently fold wet ingredients into dry, mixing until large lumps disappear.
6
Do not over mix, oryour cupcakes will turn out gummy - small lumps are okay.
7
Fill cupcake liners about three-quarters full as these cupcakes will rise fairly high.
8
Place in hot oven and bake 18-20 minutes until done, or until toothpick inserted in cetner comes out clean.
9
Cool cupcakes in the pan for five mintues, and then transfer to a cooling rack or surface to cool completely.
10
For frosting:
11
Using a hand mixer, cream together margarine and cream cheese until just combined, then whip in the powdered sugar in 1/2 cup batches.
12
Scrape down the sides and mix until smooth and creamy.
13
Mix in the vanilla.
14
Keep tightly covered and refrigerated until ready to use.

865

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Cupcakes, 1 cup soymilk, 1 teaspoon apple cider vinegar, 1 1/4 cups all-purpose flour, and more.

Yes, Red Velvet Cupcakes With Cream Cheese Frosting (Vegan) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red Velvet Cupcakes With Cream Cheese Frosting (Vegan)

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