Okay- I have to admit that I HATE the cupcake craze of the last few years, and I cannot wait for it to pass! Putting my feelings aside, I made a batch of red velvet cupcakes for my friends 32nd birthday!
Cake
2 cups coconut milk (not from a can)
2 teaspoons apple cider vinegar
2 ½ cups all-purpose flour
2 cups sugar
4 tablespoons cocoa powder (or carob)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable oil
2 ounces red food coloring (make sure it is vegan)
4 teaspoons vanilla extract
2 cups coconut milk (not from a can)
2 teaspoons apple cider vinegar
2 ½ cups all-purpose flour
2 cups sugar
4 tablespoons cocoa powder (or carob)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable oil
2 ounces red food coloring (make sure it is vegan)
4 teaspoons vanilla extract
Add vinegar to coconut 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. The mixture will be very thin- it is supposed to be that way! Fill cupcake liners ¾ full.
Bake in a preheated 350° oven for 20 minutes or until done.
Frosting
½ cup earth balance, room temperature
½ cup Tofutti Better Than Cream Cheese, room temperature
2 teaspoons vanilla extract
4 cups sifted vegan powdered sugar
½ cup earth balance, room temperature
½ cup Tofutti Better Than Cream Cheese, room temperature
2 teaspoons vanilla extract
4 cups sifted vegan powdered sugar
Cream margarine, cream cheese, and vanilla extract. Slowly mix the confectioner’s sugar into the creamed sugar, and then beat until smooth and fluffy. Frost cooled cupcakes.
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