The Vegan Red Velvet Cupcakes are a creamy and sweet recipe. It is the best dessert recipe for vegans, and it is filled with a lot of nutrition. Furthermore, enjoy these special cupcakes at your family celebration, and they are very yummy. Moreover, velvet cupcakes have a delicate texture, a delightful vanilla taste, and a hint of chocolate. For the ideal sweet treat, top them with either cream cheese buttercream or classic ermine icing.
Ingredients:
- Vanilla extract: 1/2 tbsp.
- Cocoa powder: 2 tbsp.
- All-purpose flour: 1/2 cup.
- Vanilla extract: 1/2 tbsp.
- Baking soda: 1/2 tsp.
- Granulated sugar: 3/4 cup.
- Oil: 1/3 cup.
- White vinegar: 2 tsp.
Instructions:
- Grease your muffin tray with cupcake liners and warm the microwave to 350 ºF.
- Pour the vinegar into the nondairy milk after measuring it out.
- Prepare vegan buttermilk.
- In the mixing vessel, put the items like salt, baking powder, then mix it.
- To ensure everything is properly blending, whisk.
- Transfer the buttermilk into a large mixing basin, then include the oil and vanilla essence.
- Add red food coloring and stir until a red hue is achieving. 1/4 teaspoon of gel food coloring.
- You could need around two teaspoons if you’re using liquid food coloring.
- When the batter is smooth, add the dry items and mix it well.
- The liners are filling to about 1/3 of the way.
- A tester should come out clean after nineteen to twenty-two minutes of baking.
- After allowing the cupcakes to set in the pan for five minutes, take them out and move them to the cold area.
Notes:
- To measure flour, stir it in the container to prevent it from settling, then scoop it out and use the back of a butter knife to level it.
- For this recipe, you may use either real or Dutch-process butter knife (alkalized) cocoa powder; however, because of its lighter color.
Nutritional facts:
Calories: 223 kcal.
Protein: 2 g.
Cholesterol: 40 mg.
Calcium: 28 mg.
