I wanted to blog about something topical today since the news is irritating me, but I decided to make some cupcakes-vegan cupcakes at that.
Some of the ingredients are a bit more expensive, but I definitely feel that the food is a bit more guilt free. The recipe is a slight variation from Vegan Cupcakes Take Over the World. Sometimes, they tell you to put a little less in each cupcake filler, but it depends on whether or not you’d like the cupcake to be slightly domed or not. Read the recipe all the way through so you have an idea of how to pace yourself. I decided to share the recipe here and a photo of the finished product.
I just had to take a bite, so you could see the dark, rich red that may be a result of the carob chips that I added to each cupcake.
Vegan Red velvet cupcake STEP 1: 1 cup soy milk whisked w/ 1tsp apple cider vinegar, then set aside to curdle.
Vegan Red velvet cupcake STEP 2: Combine 1 &1/4 cup flour, 1 cup sugar, 2 tbsp cocoa powder, 1/2tsp baking soda, 1/2tsp baking powder.
Red velvet cupcake STEP 3: After mixing dry stuff,add 1/3cup EVOO,2tbsp red food coloring,1tsp chocolate extract,2tsp vanilla extract,1/4tsp almond extract. Add soy milk & apple cider vinegar mixture to this as well.
Red velvet cupcake STEP 4: Fold ingredients in until lumps disappear. Add optional carob chips. Fill cupcake liners in pan 2/3 up.
Red velvet cupcake STEP 5: Cook in preheated oven at 350 degrees for 18-20 minutes.
Cream Cheese Frosting STEP 6: Soften non-hydrogenated vegan shortening or margarine. Find a bowl w/ high sides & whip w/ electric hand mixer. 1/4 cup vegan cream cheese w/ 1/4cup softened vegan non-hydrogenated shortening.
Red velvet frosting STEP 7: Mix 2cups confectioner’s sugar into vegan cream cheese & shortening 1/2 cup at a time. It will get fluffier.
Red velvet frosting Final STEP: Whip in 1tsp vanilla extract. Frost cooled cupcakes with this sweet frosting.
