Vegan Red Velvet Cupcakes
Hello friends, hope you all had a wonderful Christmas, happy New Year and a lovely Pongal! I know that I went missing again! As I have mentioned before I’m trying to cut back on baking to get back on a healthy lifestyle. I have to do this because I completely lack self control when it comes to sweets. So I have decided to cut it at the source itself! But don’t worry guys, I will keep updating here at least once a week and more often at VegCorner.com.
During Christmastime I got an order to bake some cupcakes. Initially I was requested to make egg free red velvet cupcakes but I told them that I haven’t tried it so far and will stick to vanilla and chocolate itself. Actually I have been avoiding the red velvet cupcakes all these days because I’m not comfortable using food colors and that too this particular recipe uses so much of it. Also it is quite difficult to find a vegetarian red food color. But being the baking enthusiast that I am, I did not want to miss the opportunity to try something new. So I started searching the web for a vegan red velvet cupcake recipe and found this in Food.com. This recipe is all over the internet and supposedly has featured in Vegan Cupcakes Take Over the World too. This recipe is quite similar to the vegan chocolate cake recipe I have posted earlier, except that it does not use as much cocoa powder. The cupcakes were crimson in color instead of bright red more like beet cupcakes. When I try this recipe the next time for my family I’m going to use pureed beets instead of the food color.
|Vegan Red Velvet Cupcakes Recipe|
- 1 cup Non Dairy Milk (I used almond milk)
- 1 teaspoon Apple Cider Vinegar
- 1 1/4 cups All Purpose Flour
- 1 cup sugar
- 2 tablespoons Cocoa powder
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/3 cup Oil
- 2 tablespoons Red Food Coloring (make sure that it’s vegan)
- 2 teaspoons Vanilla Extract
- 1/4 teaspoon Almond Extract
For Frosting, Check this Vegan Butter cream Icing recipe
- Preheat the oven at 350F/180C for 15 minutes. Line a 12 cup muffin tin with paper liners and grease it lightly.
- In a medium size bowl, mix together the milk and vinegar allowing it to curdle. This will take about 5 minutes.
- Meanwhile in a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt. Stir in the sugar too.
- Once the milk has curdled, stir in the oil, food color and the extracts. Whisk it well to combine.
- Make a well in the dry ingredients and slowly add the wet ingredients to it, stirring it until all the ingredients come together. Small lumps are okay. Take care to see that you do not over mix it otherwise you will not get fluffy cupcakes.
- Fill each muffin tin 3/4ths full of the batter.
- Bake it for about 16-20 minutes or until a toothpick inserted in the middle of the cupcake comes out clean or with very little crumbs is okay too. Mine were done after 17 minutes.
- Transfer the pan to a wire rack and let it remain there for 5 minutes. After that remove the cupcakes from the pan and let it cool completely before you can frost it.
- Since I have not tasted a regular red velvet cupcake before I have nothing to compare this vegan red velvet cupcake with, but I firmly believe that even those who have tasted the original version will love this vegan version too. It doesn’t taste very “chocolaty” or doesn’t have an overpowering vanilla flavor either. The original recipe uses some chocolate extract, which as the author suggests makes this cupcake stand out. I was not able to find it though.
- My red velvet cupcakes looked more like purple Velvet cupcakes. I think I should have used the entire bottle (28ml) of red food color instead of just the 2 tablespoons. The color of the cake depends upon the brand of food color you use. Mine looked more like cupcakes made with beets, which actually is a very good alternative for the red food color.
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