RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING (VEGAN)

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Red Velvet Cupcakes With Cream Cheese Frosting (Vegan) image

These have to be one of the BEST cupcakes I've ever made!! The chocolate extract REALLY makes it, so it's worth finding. As well as the little hint of almond. For the frosting, I've actually used a little less powdered sugar and it was plenty sweet (1 1/2-3/4 cup)

Provided by Kozmic Blues

Categories     Dessert

Time 35m

Yield 12 cupcakes

Number Of Ingredients 17

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
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

Steps:

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

French Urevane
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These cupcakes are the perfect combination of sweet and tangy.


PAB
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I would definitely recommend this recipe to anyone who loves red velvet cupcakes.


Abdulai Rahama
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These cupcakes are a little time-consuming to make, but they're worth it.


Renatta Queenluv901
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I'm so glad I found this recipe. These cupcakes are now my go-to dessert.


ndidi godfrey
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I made these cupcakes for my daughter's birthday party and they were a huge success.


Redoy Ahmed
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These cupcakes are the perfect treat for any occasion.


Nathan Lavender
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I'm not a huge fan of cream cheese frosting, but the cupcakes themselves were delicious.


Balaj Ahmed
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These cupcakes were so good, I ate two in one sitting!


Rahim Miah
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I had some trouble getting the cupcakes to rise properly, but they still tasted good.


Irfana Kalsoom
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The cupcakes were a little dry for my taste, but the frosting was delicious.


m shahbaaz
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These cupcakes were easy to make and they tasted great. I will definitely be making them again.


ruttar temetheo
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I followed the recipe exactly and my cupcakes turned out perfectly. They were so pretty and delicious.


Nyan Kitty
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I'm not vegan, but these cupcakes were amazing! I would never have guessed they were vegan.


Alex Oduro Botchway
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These cupcakes were a hit at my party! They were so moist and flavorful, and the cream cheese frosting was the perfect finishing touch.