| Today I made the most delicious cupcakes! It was my first time making vegan cupcakes and also my first time to make or eat a red velvet cake! The verdict is that I love red velvet & i think i may favor vegan cake even better than regular. It was surprisingly amazing!!
xoxo, c*
ps: i didn't use vegan icing- i got lazy! But there are some wonderful recipes online!
Vegan Red Velvet Cupcakes
Adapted from Vegan Cupcakes Take Over the World
Makes about 22 cupcakes
Update: Because some commenters are concerned about the vegan-ness of red dye, let me clarify: some, but not all red food coloring is made from insects. Cochineal/Carmine is made from beetles (sometimes labeled E120). Red #40 is derived from coal. If you’re concerned about ingredients in red dye being vegan or not, just read the label.
Cake
2 cups soy milk
2 teaspoons apple cider vinegar
2 ½ cups all-purpose flour
2 cups sugar
4 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable oil
2 ounces red food coloring
4 teaspoons vanilla extract
Add vinegar to soy milk, and set aside to curdle.
Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
Add vegetable oil, food coloring, and vanilla extract to the curdled soy milk, and mix.
Pour liquid ingredients into the dry ingredients, and mix.
Fill cupcake liners ¾ full.
Bake in a preheated 350° oven for 20 minutes or until done.
 |
| |
