Vegan Red Velvet Cupcakes

Every Tuesday my friend and I have dinner and watch Glee. Since last Tuesday was Valentine's Day I made Vegan Red Velvet Cupcakes for dessert. Here is the recipe.


Vegan Red Velvet Cupcakes

1 1/2 to 1 3/4 cus vanilla nondairy milk (I used soy milk and I only used 1 1/2 cups soy milk)
2 teaspoons white vinegar
2 1/2 cups flour
2 cups sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup canola oil
2 1/2 tablespoons vegan yogurt (I used soy yogurt)
1 ounce red food coloring
3 teaspoons vanilla


Frosting:
1 cup vegan margarine, softened (Earth Balance)
1 cup vegan cream cheese (Tofutti)
2 teaspoons vanilla



Preheat the oven to 350 degrees. Grease and flour the cupcake pan or place the cupcake liners in the pan.


In a medium mixing bowl, combine milk and vinegar. Let curdle for 5 minutes. In a large mixing bowl, sift together all dry ingredients.


Add remaining wet ingredients to the milk mixture. Whisk together until combined, then add to the dry ingredients. Mix until there are no lumps and the color is consistent throughout.


Fill the cupcake liners 2/3 full. Bake for 20 minutes. Let cool.


To make frosting, combine margarine, vegan cream cheese, and vanilla in a bowl. Mix until well combined. Frost cooled cupcakes.

Note: After tasting the frosting I had a 1/2 cup of powdered sugar because I didn't think the icing was sweet enough.



I made the cupcakes look like hearts.

Frosted & decorated cupcakes.

Parmesan Knots

Wednesday night I had my friend over for dinner. I served Baked Ravioli, Parmesan Knots, and Cake Batter Blondies.
Here is the recipe for the Parmesan Knots.


Parmesan Knots

1 tube (12 oz) refrigerated buttermilk biscuits (Pillsbury Golden Layers)
1/4 cup canola oil
3 tbsp grated Parmesan cheese
1/2 tsp garlic powder
1 tsp dried oregano
1 tsp dried parsley flakes


Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in apart on a greased baking sheet. Bake at 400 F for 8-10 minutes ot until golden brown.
In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture.



Makes 10

Rachel's Birthday Cupcakes

On Wednesday I had a birthday lunch for my friend Rachel. We ate lunch while planning for our upcoming trip to Orlando. For lunch we had homemade ham & cheese hot pockets and chocolate peanut butter cupcakes. I made the peanut butter icing from scratch. Both Rachel and I agreed that it was the best peanut butter icing we had both had. So here is the recipe for it.



Peanut Butter Icing

1 cup creamy peanut butter
10 tbsp. margarine, softened
2 cups powdered sugar
3-6 tbsp milk (I used 4 and that made the icing a bit too runny. Next time I would use 2 or 3 tbsp of milk)



Combine the first 3 ingredients in a mixing bowl.
If the icing is too thick for your taste, add the milk.
Frost the cooled chocolate cupcakes
Decorate with sprinkles


This recipe frosts 24 cupcakes.


Here is a picture of Rachel's Birthday Cupcakes. I used lots of blue sprinkles since blue is her favorite color.