Red velvet cupcakes have become something of a Valentine's Day staple over the last few years, and this recipe cuts out all of the cholesterol without compromising the flavor! (In fact, I've always believed that vegan cupcakes end up tasting even better than non-vegan ones. Don't believe me? Try this recipe yourself!)
Vegan Red Velvet Cupcakes
1 cup soy milk (or non-dairy milk of choice)
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 vegetarian red food coloring
2 teaspoons vanilla extract
1/4 teaspoons almond extract
1 teaspoon chocolate extract (If you don't have this or have trouble finding it in the supermarket, increase the vanilla extract to 2 1/2 teaspoons and almond extract to 1/2 teaspoon.)
1. Preheat oven to 350F, and line muffin pans with cupcake liners.
2. Whisk together soy milk and vinegar and set aside to curdle, about 5 - 10 minutes.
3. Sift together the flour, sugar, cocoa, baking powder, baking soda, and salt into large bowl and mix. Add the oil, food coloring, chocolate extract, and almond extract to the curdled soy milk. whisk well to combine. Gently fold wet ingredients into dry, mixing until large lumps disappear.
4. Fill cupcake liners about two-thirds full (these cupcakes will rise fairly high). Place in preheated oven and bake 18 to 20 minutes, but be sure not to overbake. Use a toothpick inserted in the center to tell--the toothpick will be red, but there should not be any batter or gooey crumbs sticking. When done, let cool for a few minutes then transfer cupcakes to cooling rack to cool completely.
5. Frost with cream cheese frosting. (Instructions below.) These look especially awesome with a piped swirl!
Vegan Cream Cheese Frosting
2 stick Earth Balance or vegan butter, room temperature
2 package Tofutti Better Than Cream Cheese, room temperature
1 teaspoon vanilla extract
4 - 6 cups powdered sugar
1. Using a handheld or standing mixer, cream together the butter and cream cheese.
2. Add the vanilla and beat again. Add the powdered sugar, a little at a time, and beat until well-incorporated and to your liking.