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.