Vegan Red Velvet Cupcakes
CAKE INGREDIENTS:
2 cups Soy Milk
2 teaspoons Apple Cider Vinegar
2 ½ 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
(I always replace 1/3 to 1/2 the total amount with applesauce)
2 ounces Red Food Coloring
(Try to find natural coloring if you can)
4 teaspoons Vanilla Extract
DIRECTIONS:
-Add Vinegar to 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 ¾ full.
-Bake in a preheated 350° oven for 20 minutes or until done.
Frosting
INGREDIENTS:
½ cup Margarine, room temperature
½ cup Tofutti Better Than Cream Cheese, room temperature
2 teaspoons Vanilla Extract
1 cup Confectioners Sugar (Less or more to your taste)
DIRECTIONS:
-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.
-ENJOY!!!
