Recipes
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Vegan Red Velvet Cupcakes

Vegan Red Velvet Cupcakes

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These cupcakes are delicious, decadent and absolutely impressive… especially with the bright red colour. I guarantee that your friends and family will love these and you would never know that they were vegan! They would be beautiful for a baby shower, wedding, birthday or engagement party.

  • Recipe by Veggieful
  • Serves 8
  • Prep Time 10 minutes
  • Cooking Time 20 minutes
Ingredients
  • Cupcake batter:
  • 1 cup all-purpose flour, sifted
  • 2 teaspoons baking powder
  • pinch salt
  • 1/4 cup cocoa powder
  • ½ cup white sugar
  • 1/4 cup plain-flavoured oil
  • ¾ cup Soy Milky Lite
  • 1 teaspoon vanilla essence
  • ½ tablespoon apple cider vinegar
  • 2 teaspoons natural vegan red colouring*
  • Vegan Cream Cheese Frosting**:
  • 200g icing sugar
  • 30g margarine
  • 50g vegan cream cheese

* You can purchase natural red food colouring online, from the supermarket or from your local health food store. Just make sure that it is vegan. Or as an alternative, you could use concentrated beetroot juice for the red colour.
** The cream cheese frosting is delicious! I use Toffuti cream cheese. If you cannot find a vegan cream cheese or would not like to use it, feel free to use just a plain vegan butter cream recipe.

Instructions
  1. Preheat oven to 180C and line 8 cupcake pans with liners.
  2. In a large bowl, add the flour, baking powder, salt, cocoa powder and sugar. Stir until combined.
  3. Add in the oil, Soy Milky Lite, vanilla, apple cider vinegar and red food colouring. Beat for a couple of minutes or until smooth.
  4. Divide the mixture between the 8 cupcake liners and bake for 20 minutes or until risen and the tops of the cupcakes bounce back when touched. Take out of the oven and cool completely.
  5. Make the vegan cream cheese frosting by adding the icing sugar, margarine and cream cheese to a bowl and beating until smooth.
  6. Pipe or spread the frosting on to the cupcakes once cooled. Serve immediately or store for up to three days. Enjoy!
  • I decorated the cupcakes with coloured sugar. In a small bowl, I added a tablespoon of sugar and a drop of red food colouring and stirred until combined. I then sprinkled the sugar on to the tops of the cupcakes and stored the rest of the sugar for future use.
  • The cupcakes have a nice light chocolatey taste from the cocoa but if you are looking for a more dense cupcake with a rich chocolate flavour then you could always add some melted dark chocolate to the batter. This will make it extra chocolatey, more rich and more like a mudcake.
Nutritional Analysis – Amount per Serve
Energy 1343kJ
Protein 2.9g
Total Fat 11.9g
Saturated Fat 1.5g
Carbohydrate 52.9g
Sugar 37.9g
Sodium 96mg
Calcium 100mg