Recipes

Red Velvet Cupcakes

Cupcakes 

• Cooking Time: 20 minutes or so
• Servings: 12 regular or 24 mini
• Preparation Time: 15-20 minutes
• For the Cake
• 1 c. flour
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 2 tbsp. cocoa powder
• 1 c. sugar
• 1/3. c. oil
• 4 oz. beet juice or 2 tbsp. red food coloring
• 1 c. buttermilk
• 1 tsp. apple cider vinegar
• The Frosting
• 1/4 c. Mascrapone Cream Cheese
• 1/4 c. unsalted butter
• 2-3 tsp milk
• 1/2 tsp. vanilla extract
• 2-3 c. powdered sugar

For the Cake

1. Set the oven at 350º and line a one-dozen cupcake pan (I spray my liners with oil to prevent sticking when you eat them.)

2. Sift together the dry ingredients not including the sugar.

3. In a separate bowl, whisk the buttermilk and vinegar together.

4. Mix your sugar, oil, extracts and beet juice.

3. Add the soymilk/vinegar and mix until combined.

4. Fold wet into the dry ingredients. Then use a mixer to get out the lumps 1-2 minutes.

5. Fill the cupcake pan and bake 20-22 minutes, cupcakes will be reddish brown.

The Frosting

Cream the vanilla, cream cheese and butter together. Hand mix the sugar a little at a time to prevent dust. Add the milk to improve texture. Use a hand mixer to whip it to a nice even consistency. Continue to add sugar or milk til you have nice stiff peaks.

After assembly I like to do a little cocoa powder to garnish.

these aren't vegan and they actually aren't that bad

No Reviews at this time.