Vegan Red Velvet Cupcakes
Light and fluffy vanilla cupcakes that are vibrant in colour with a hint of chocolate.
Ingredients
For the cupcakes:
- 280 ml Soy milk (1 cup + 2 Tablespoons)
- 1 Teaspoon White or apple cider vinegar
- 230 g Self-raising flour (1+ ¾ cups)
- ½ Teaspoon Baking soda
- 2 Tablespoons Unsweetened cocoa powder
- 180 g Caster sugar (¾ cup + 2 tablespoons)
- 6 Tablespoons Vegetable oil (or melted vegan butter)
- 3 Teaspoons Vanilla extract
- ½ Teaspoon Red gel colouring (Make sure it's vegan friendly. I like PME)
To Frost:
- 1 Batch Vegan cream cheese frosting
Instructions
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Line a cupcake tray with 12 paper cases and preheat your oven to 180°C/350°F (160°C or 325°F if using a fan or convection oven).
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Mix the soy milk with the vinegar and set aside.
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In a large bowl, mix together the flour, baking soda, cocoa powder and sugar until there are no lumps left.
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Add the oil to the bowl along with your buttermilk from earlier and the vanilla extract. Mix until well combined and smooth.
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Add the red colouring and mix until there are no colour streaks left. The mixture should now be maroon in colour.
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Divide the batter between the 12 cupcake cases and bake for 18-20 minutes. Check they're done by inserting a toothpick through the centre- it will come out clean when the cupcakes are ready.
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Allow the cupcakes to cool completely before adding the cream cheese frosting. Once frosted, store in the fridge.
Recipe Notes
- Soy milk works best but feel free to sub for any other vegan milk alternative.
- Store in an airtight container in the fridge for up to 4 days.