Thursday, December 23, 2010

Holiday Treats - Red Velvet Cupcakes

This is my all-time favorite recipe for red velvet cake. I got it from the blog, Mac & Cheese, and haven't had to change a single thing about it. It's fluffy, and moist, and perfect every time.

Vegan Red Velvet Cupcakes


2 cups soy milk (or other non-dairy milk)
2 teaspoons apple cider vinegar
2 1/2 cups all-purpose flour
2 cups sugar
4 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable oil
2 ounces red food coloring
4 teaspoons vanilla extract


Preheat oven to 350˚F.

Line cupcake pan with cupcake liners, or grease two 9-inch round cake pans.

Add the vinegar to the soy milk and set aside to curdle.

Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.

Add vegetable oil, food coloring, and vanilla extract to the curdled soy milk, and mix.

Pour liquid ingredients into the dry ingredients, and mix.

Fill cupcake liners 3/4 full and bake for 20 minutes, or until a wooden toothpick comes out clean.

Let cool, then frost.

Vegan Cream Cheese Frosting

1 8 oz. package of vegan cream cheese (I use Tofutti brand)
1/3 cup vegan soy butter, softened
1 teaspoon pure vanilla extract
2-4 cups powdered sugar


With an electric mixer, beat the cream cheese and butter.  Once creamy add the vanilla then add the powdered sugar one cup at a time until you've reached the desired consistency. If you only put 2 cups in, you'll have more of a glaze. The more powdered sugar, the thicker it will get.


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