Vegan Recipes

Vegan Red Velvet Cupcakes

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.

Vegan Red Velvet Cupcakes

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:

  1. Grease your muffin tray with cupcake liners and warm the microwave to 350 ºF.
  2. Pour the vinegar into the nondairy milk after measuring it out.
  3. Prepare vegan buttermilk.
  4. In the mixing vessel, put the items like salt, baking powder, then mix it.
  5. To ensure everything is properly blending, whisk.
  6. Transfer the buttermilk into a large mixing basin, then include the oil and vanilla essence.
  7. Add red food coloring and stir until a red hue is achieving. 1/4 teaspoon of gel food coloring.
  8. You could need around two teaspoons if you’re using liquid food coloring.
  9. When the batter is smooth, add the dry items and mix it well.
  10. The liners are filling to about 1/3 of the way.
  11. A tester should come out clean after nineteen to twenty-two minutes of baking.
  12. 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.

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