Vegan Red Velvet Cupcakes


I love red velvet cupcakes! I make this dessert every Thanksgiving, so I had to figure out how to make it vegan and still taste delicious!


I figured it out and I must say. I love the vegan version better than my original recipe. It is succulent and hard to eat just one.


My family will not know the difference and will probably love this version more!


I have tried eggless cupcakes in the past and did not like them. They were dry and didn't have much taste. It was very important to me to create a spongy and delicious vegan version of this cupcake classic.


I am confident you will love this recipe! Aquafaba aka Chickpea juice is my new favorite egg replacement for baking. Especially when the focus is to create a spongy cake versus a dry one.


I decided to stay with a cream cheese frosting mainly because I love a good cream cheese frosting. Tofutti's brand of cream cheese is my favorite. I also recommend baking with sticks of vegan butter. They are measured out just like regular butter, which I like.


Ingredients:

2 1/2 cups unbleached all purpose flour

1 tsp baking soda

1 tsp salt

1 tsp unsweetened cocoa

1 1/2 cup sugar

1 1/2 cup oil

2 bottles red food coloring

1 tsp vanilla

1 tsp vinegar

3 tbsp aquafaba (chickpea juice)

1/4 cup silken tofu (puree)


Cream Cheese Frosting:

8 oz nondairy cream cheese

1 stick vegan butter (soften)

2 cups powdered sugar (sift)

1 tsp vanilla

nondairy milk (if frosting is too thick)

Pecans (crushed) optional


Procedure:

1) Heat oven to 350 degrees. Place cupcake liners in cupcake pan and lightly spray inside of liners.


2) Combine flour, baking soda, salt, and cocoa in a medium bowl and set aside.


3)In another bowl, mix sugar and oil in mixing stand or with a hand mixer on medium high speed until blended. Add tofu, aquafaba, food coloring, vanilla, and vinegar until blended. Alternate between flour and milk mix well between each addition. Pour into prepared cupcake pan.


4) Bake 30 minutes or until inserted knife comes out clean. Allow cupcakes to cool completely before adding frosting. Sprinkle with pecans.


Cream Cheese Frosting:

In a medium bowl, combine cream cheese, butter, and vanilla in standing mixer or with hand held mixer, and gradually add the powdered sugar. (if the icing is too thick, add a little milk a teaspoon at time. Until you get the consistency you want for icing the cupcakes.


Your turn: What is your favorite holiday dessert?


Please share with your friends!










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