I Googled "vegan red velvet cupcakes" and the first link to come up was from a blog called Mac & Cheese. These Red Velvet Cupcakes have no complicated ingredients and stay pretty true to the original recipe, which is what I wanted since I love it so much. The author adapted the recipe from Vegan Cupcakes Take Over The World, a book I am dying to get.
I halved the recipe and made a few changes. I used mirin instead of apple cider vinegar because it is what I have on hand. The vinegar is for leavening mainly, and you use so little that it does not alter the taste really. I also used hemp milk instead of soy because I like it better. I used melted dark chocolate instead of coco powder and butter instead of vegetable oil.
|Nice deep red color.|
|Make your own if you can|
Red Velvet Cupcakes
1 cup hemp milk (or whatever non-dairy milk you prefer)
1 tsp mirin (or whatever vinegar you like)
1 and 1/2 cups all-purpose flour
1 and 1/4 cup sugar
1/2 tps baking soda
1/2 tps baking powder
1/2 tps salt
14 g dark chocolate, melted
1 tbs vegan butter, melted
2 tps vanilla extract
The juice from 1 can of beets
1 can vanilla frosting
1/4 cup vegan cream cheese (try Tofutti)
Pre-heat the oven to 350 degrees F and spray a cupcake tin with cooking spray. I don't use cupcake liners, they are just extra waste.
In a small bowl, add the mirin to the hemp milk and set aside to curdle. This is to replicate buttermilk.
In a large bowl, sift together the flour, sugar, baking soda, baking powder, and salt.
Next add the milk mixture, melted chocolate, melted butter, and vanilla extract. Mix well.
|Mix well so you don't have any streaks.|
Add as much beet juice as necessary to reach the desired color without thinning the batter too much. This is the main reason I didn't use oil, cut down on the liquids to keep the right consistency. It should be slightly runny like a typical cake batter.
|So happy my mom bought me a cupcake tin.|
|They smell so good!|
They are done when no longer jiggly and a toothpick inserted comes out fairly clean.
Let them cool in the pan for a bit so they are easier to remove. Then let them cool completely before frosting. I made mine the day before and refrigerated them over night.
To make the cream cheese frosting, put the frosting and the cream cheese into a bowl. Mix together well, whip it up a bit to make it fluffier. You can add some powdered sugar to thicken it up if needed.
|Mix well so you don't have cream cheese lumps.|
|Since I added more liquid, I added some powder sugar to thicken it.|
I got a little fancy and made a swirl frosting. I put some beet juice in half of the frosting to make it pink. To make the swirl pattern, put half the white on one side of the bag and the pink on the other then squeeze together (I forgot to take a picture of this, sorry).
When you pipe it on to the cupcakes, the colors swirl together. Because I live in a humid place, I stuck mine in the fridge to set.
Sweet, moist, and velvety. Just as good as dairy red velvet cake. Sure to please any guest---that is if you want to share.