Plant Based Red Velvet Cupcakes
Non vegan ingredients are commonly used in baking to provide structure, flavor, moisture, or leavening to the finished product. Over the years recipes have been refined to offer substitutes that provide these same things, as well as packed with flavor.
Tips & Tricks to making vegan cupcakes
Choose the right substitutes
Replace eggs with vegan substitutes like applesauce, mashed bananas, flax eggs, or aquafaba. Use plant-based milk, like almond or soy milk, instead of dairy milk. And use vegan butter or coconut oil instead of regular butter.
Mix thoroughly
Mix the wet ingredients and dry ingredients separately and then mix them together until well combined. Be sure to mix thoroughly to ensure an even texture.
Don’t over-mix
Over-mixing can make the cupcakes tough and chewy. Mix until just combined and then stop.
Use a cookie scoop or ice cream scoop to evenly distribute the batter into the cupcake liners.
Let the cupcakes cool completely
Let the cupcakes cool completely before frosting them. If the cupcakes are still warm, the frosting will melt and slide off.
Experiment with flavors
Experiment with different flavors like chocolate, vanilla, lemon, or pumpkin spice. You can also try adding in different fruits or nuts for added texture.
Frost creatively
Get creative with your frosting by piping it on in different designs, using different colors, or adding toppings like sprinkles or fruit.
Store properly
Store the cupcakes in an airtight container in the fridge to keep them fresh. You can also freeze them for later enjoyment.
By following these tips and tricks, you can create delicious and moist vegan cupcakes that are sure to impress!
Vegan Red Velvet Cupcakes
Ingredients
Cupcakes
- 1 cup almond milk
- 1 tsp apple cider vinegar
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 tbsp vanilla extract
- 1 tbsp red food coloring
- 1 tsp white vinegar
Frosting
- 1/2 cup vegan butter softened
- 1/2 cup vegan cream cheese softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Prep
- Preheat the oven to 350°F and line a muffin tin with cupcake liners.
Whisk
- In a small bowl, whisk together the almond milk and apple cider vinegar. Set aside to curdle.1 cup almond milk, 1 tsp apple cider vinegar
Mix
- In a separate bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.1 1/4 cups all-purpose flour, 1 cup granulated sugar, 2 tbsp unsweetened cocoa powder, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- Add the vegetable oil, vanilla extract, red food coloring, and white vinegar to the almond milk mixture and whisk to combine.1/3 cup vegetable oil, 1 tbsp vanilla extract, 1 tbsp red food coloring, 1 tsp white vinegar
- Pour the wet ingredients into the dry ingredients and mix until just combined.
Bake
- Pour the batter into the prepared muffin tin, filling each cup about two-thirds of the way full.
- Bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Frosting
- While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the vegan butter and vegan cream cheese until light and fluffy. Add the powdered sugar and vanilla extract and beat until smooth.1/2 cup vegan butter, 1/2 cup vegan cream cheese, 2 cups powdered sugar, 1 tsp vanilla extract
- Once the cupcakes are completely cool, frost them with the cream cheese frosting and serve.
FAQ on making vegan cupcakes
Can I substitute any plant-based milk for the one specified in the recipe?
Yes, you can usually substitute any plant-based milk for the milk specified in the recipe, but keep in mind that different types of plant-based milk have different textures and flavors. For example, using coconut milk instead of almond milk will result in a richer, creamier texture.
Can I use a different type of oil than the one specified in the recipe?
Yes, you can usually substitute any oil for the oil specified in the recipe. However, keep in mind that different types of oil have different flavors and textures. For example, using coconut oil instead of vegetable oil will result in a slightly coconutty flavor and firmer texture.
Can I make cupcakes without eggs?
Yes, you can make cupcakes without eggs by using substitutes such as applesauce, mashed bananas, or flaxseed meal. These substitutes can add moisture and help bind the ingredients together.
Can I use gluten-free flour instead of regular flour?
Yes, you can usually substitute gluten-free flour for regular flour. However, keep in mind that gluten-free flour has a different texture and may require additional liquid to achieve the desired consistency.
How do I make my cupcakes rise more?
To make your cupcakes rise more, you can add a leavening agent such as baking powder or baking soda. You can also beat the batter for a longer period of time to incorporate more air into it.
How do I make vegan frosting?
To make vegan frosting, you can use a combination of plant-based butter and powdered sugar. You can also add plant-based milk to achieve the desired consistency. There are also many recipes for vegan cream cheese frosting, chocolate frosting, and other flavors that do not use animal products.
Can I make cupcakes in advance?
Yes, you can make cupcakes in advance and store them in an airtight container at room temperature or in the refrigerator. However, keep in mind that the texture and flavor may change over time. It is best to frost the cupcakes just before serving.
